Glass
In the Modernist Techniques Forum
So I have been trying to make a glass like texture and it has not been working. The only thing I have seen that is similar uses potato starch. Is that the only ingredient that will give me that texture? I recently got my chef to buy low and high acyl gellan gum, will this work to produce the effect I want. Any other suggestions are greatly appreciated! Thanks
1 Reply So Far
I don't have any experience with doing glass myself but I know Modernist Cuisine has a "pineapple glass" that uses pineapple juice plus 2.5% fructose, .7% malic acid and 13% Pure-Cote B790 that they spread on acetate and let dry for 12 to 15 hours.
They also talk about combing fruit juice with 2% glucose, 10% isomalt and 18% icing sugar and dehyrdrating it for 36 hours, or just 13% Pure-Cote dehydrated for 15-18 hours at 140F.
I hope that helps out some.
Thanks and happy cooking!
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
