Waffle Batter Preservation: iSi Whipper + Potassium Sorbate [WTF Ep 375]

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Ever wondered how long ISI waffle batter could last? We put it to the test using potassium sorbate to push the limit on refrigerated waffle batter. Stay tuned for surprising results and tips!
Chapters:
0:00 Intro
0:23 Test Kitchen Experiment - can ISI waffles be preserved for weeks? We tested storing batter up to a month in the whipping siphon
1:39 Control Batter - 1 Day old waffle
2:54 Test 1 - 1 Week old waffle
3:50 Test 2 - 2 Weeks old waffle
4:51 Test 3 - 3 Weeks old waffle
6:47 Test 4 - 1 Month old waffle
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Recipe Link:
Make Ahead Whipping Siphon Waffles
blog.modernistpantry.com/reci...
Product Link:
Potassium Sorbate
modernistpantry.com/products/...
References and Other Links you Might Like!
WTF - Potassium Sorbate
blog.modernistpantry.com/wtf/...
WTF - Chaffles
blog.modernistpantry.com/wtf/...

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Опубликовано:

28 июл 2024

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Комментарии : 13

@r4ultra 26 дней назад

I love you both!!! great dynamic and watching you two grow is so fun.

@Modernist_Pantry 21 день назад

Thank you so much!!

@michaeljensen7896 27 дней назад

Thank you so much for providing this experiment, as this one has had me wondering how to do waffles on demand using the iSi cream whippers. (Plus, us home chefs don’t have enough iSi’s on hand 😉)

@Modernist_Pantry 27 дней назад

You're very welcome!

@michaeljensen7896 27 дней назад

@@Modernist_Pantryit’s fresh fruit season, begging for a fresh, crispy waffle 🎉

@a11aaa11a 27 дней назад

Awesome!!

@Modernist_Pantry 27 дней назад

Thanks!

@kynes. 27 дней назад

Cool experiment. Do you think recharging the older ones would have helped with the texture?

@Modernist_Pantry 27 дней назад

Maybe! but the overall flavor unfortunately was also flat and there's no way to get that back

@oasismike2905 26 дней назад

PLEASE MAKE DIY Impossible Burger w/Methylcellulose marbling (a separate coconut oil fat component frozen and shredded like RU-vidr SauceStache has done with High Viscosity MC) vs Beyond Beef w/Avocado Oil (where the avocado oil is incorporated directly into the pea protein shreds using MC and has no visibly separate marbling). I know this is tricky because you probably do not have "heme," and will be limited to yeast and seasoning based "meaty" flavoring, but what I'm interested in is what the difference is between having a separate marbling component and using "healthier oil" directly mixed into the mix like what Beyond Meat is now making. This is the main reason I am subscribed to your channel. Thank you,

@Modernist_Pantry 21 день назад

Noted, thanks for the suggestion!