tag:blogger.com,1999:blog-6641519566602878204.post2897647957892199600..comments2024-01-14T06:28:26.547-08:00Comments on Modern Pastry: Hydrocolloids- Iota CarrageenanRussell Karathhttp://www.blogger.com/profile/10525863491231484998noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6641519566602878204.post-86408261038820326132013-05-13T20:34:14.750-07:002013-05-13T20:34:14.750-07:00Yes ,steven thank you (lower pH-acidic) I havent h...Yes ,steven thank you (lower pH-acidic) I havent had too much trouble with gelatin in acidic solutions. I have not set anything containing tomato..possibly different enzymes in the tomato that effect the gel strength of the gelatin, hard to say. Thank you for your support!Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-89610704646923376092013-05-04T20:04:25.399-07:002013-05-04T20:04:25.399-07:00You mean in lower pH (acidic) solutions, right? An...You mean in lower pH (acidic) solutions, right? And gelatins are weakened by acidic environements, too, aren't they. I had a really bad experience with a tomato terrine, haha. Your blog is brilliant, though. Thank you.Steve Couchhttps://www.blogger.com/profile/05217104589503545144noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-36265210441044811182013-02-20T19:46:09.507-08:002013-02-20T19:46:09.507-08:00Antonio, iota is affected by acid. You may have to...Antonio, iota is affected by acid. You may have to increase the percentage of iota in higher PH (acidic) solutions. If it were me I would look towards gelatin and/or eggs in your tart base to stabilize and help set. hope this helps.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-3927684009742322082013-02-09T23:25:47.809-08:002013-02-09T23:25:47.809-08:00Hi Russel ,just a quick one! would iota gel in a h...Hi Russel ,just a quick one! would iota gel in a high acidic concentration lemon tart base?<br />this is the ratio :<br />cream 300g<br />lemon juice 150g<br />lemon zest of 5 lemons<br />sugar 370g<br />whole egg 5<br />iota ????<br />thanks in advance!<br />Antonio<br /><br />antoniohttps://www.blogger.com/profile/14588676805317320919noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-22213383038612053282011-10-03T15:26:45.989-07:002011-10-03T15:26:45.989-07:00Great, thank you!
I will try to use some xanthan g...Great, thank you!<br />I will try to use some xanthan gum next time I make ice cream. I saw one of Alineas ice creams (lime) use dried glucose and xanthan.<br />Best of luck at Noma!!akinoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-75758342816730852182011-10-01T14:49:52.593-07:002011-10-01T14:49:52.593-07:00Aki, You can use a variety of differest gums for d...Aki, You can use a variety of differest gums for dairy based ice creams. I like to use guar gum a lot in my ice creams. I use about 1% guar gum in relation to the total weight of your base. Xanthan gum also yields a very nice product. Again I would use about 1-2%. If you want to combine gums/hydrocolloids in your bases just be sure take into consideration the percentages. I usually like to use a total of 1-2% total gum/hydrocolloid/stabilizer in all of my ice cream bases. Hope this helps!Russell Karathnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-61681175897045679032011-09-29T07:56:16.758-07:002011-09-29T07:56:16.758-07:00What other stailizers do you recommend for dairy i...What other stailizers do you recommend for dairy ice cream?<br /><br />And what ratio do you use? I normally make about 1 liter of ice cream.<br /><br />I have Kappa, Iota, Xanthan, Agar and Dried Glucose at home.akinoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-46695383945857730622011-09-07T20:30:45.739-07:002011-09-07T20:30:45.739-07:00Great Post... Thanks, RobGreat Post... Thanks, RobAnonymousnoreply@blogger.com