Pectinex vs. Pectin: How to Peel an Orange | WTF - Ep 109
Вставка
- Опубліковано 16 лип 2024
- From clarifying juices to the perfect citrus supreme, and even the perfect French fry, Pectinex is a must-try ingredient for saving time or handling problematic pectin.
Timestamps:
0:00 - Introduction
0:26 - What is pectin?
1:03 - How to use Pectinex and what it does
4:52 - Storing Pectinex
6:32 - Other uses of Pectinex
10:51 - Pectinex saves time
12:36 - What NOT to do
14:56 - Conclusion
Product Links:
Pectinex Ultra SP-L - bit.ly/3rksM0w
Learn More:
Ask A Chef - "Problematic Pectin" - bit.ly/3kBgsaW
Cooking Issues - The Quest for French Fry Supremacy - www.cookingissues.com/2010/04/...
About 'We Transform Food'
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
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Blog: bit.ly/3zfWEOi
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#Pectinex #Pectin #PeelOranges
Hi, can you please tell me where I can get the centrifuge?
Thank you.
The French Fry article link doesn't work. Try this: cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/
If your oranges tear while peeling are they bad for canning?
Can I clarify juice using Pectinex Ultra SP-L without a centrifuge? Just let is settle overnight and be careful to decant, leaving the solids behind? Run it through a superbag?
Yes
I love your vids but also like you to demonstrate as you talk. You talked for 16 minutes without any demonstrations.
Yeah, check out some of our more recent WTFs, a lot more demos happening
Somebody had way too much caffeine before shooting this. Chef Scott is a really good presenter. It would be nice to see demos in these videos. In the case of something like this, maybe insert a couple of time-lapse videos so we can see it in action. This video could also have been much shorter for the amount of content. Also, suprêmming isn't really all that difficult. I could see this if you're doing a box of oranges, but for one or two, not so much.
All of our newer videos have demos! This is one of the first ones we did
@@Modernist_Pantry Thank you for the reply; understandable. I've only watched a few of your videos, but I'll watch more. I recently made a few purchases from your company, and I appreciate that you take the time to talk about your products on line. It may be worth re-making some of the older ones now that you're seasoned professionals. You do use seasoning, right?
Yup we're making some follow ups to our original videos.
will shipping time affect the enzymes in Pectinex if not refrigerated ?
We've been shipping Pectinex for years and it's always held up in transit.
So if you juice oranges and bottle the juice and put it in the fridge it settles and the sediment is on the bottom and the juice is relatively clear on the top. How is the Pectinex process different to that? Does it result in more flavor?
If you're juicing an orange that you most likely don't have too much pectin. You can use pectinex to get far more clarity, it does not change the flavor.
For those of us without a centrifuge, can we clarify strawberry/tomato/etc juice by pectinex and then agar/gelatin syneresis? If so, should we first apply pectinex and then do the clarification later, or can pectinex and gelatin/agar be added at the same time?
Adding Pectinex will cause a separation and the agar/gelatin clarification will work for the clarification. The issue we foresee is having to heat the fruit juice. If that isn’t something you are worried about I do see this working
@@Modernist_Pantry What's the lowest temperature hydrating gel you sell that would work for gel freezing filtering?
Haven't tried this but you can try Instagel since it doesn't require heating. We haven't worked with Instagel in clarification. modernistpantry.com/products/instagel-cold-set-gelatin.html?
Been on the notification list for the SPINZALL for a long time now. Do you think the SPINZALL is ever going to be available again?
We're hoping yes but it's not up to us 🤷♀️
French Fry link does not work…
Fresh key limes is the killer app for this. No good way to get pith off those little buggers.
Hello Team,
Does this process impact essential oils?
Regards,
Angelo
it only reacts with the pectin but if you soak a whole orange in it the water will still dilute the essential oils.
Just bought this and have had various citrus segments sitting in a 1% solution of Pectinex for 12 hours in the fridge and am very disappointed so far in the progress. The water is cloudy and very little of the pith appears to be removed. Why on Earth haven't you guys given more explicit directions? Am I supposed to leave it processing in the fridge? Is the cold slowing the process down? NEED MORE DETAILS!
Sometimes the pith will remain attached an needs to be gently rinsed off. Have you attempted to rinse off the pith? You could leave it out at room temp to speed up the process if you would like.
does pectin x break down amylo-pectin of rice too??
Not sure on this since we haven't researched into amylopectin.
I'm wondering if the pectin that is removed can be saved and made into a homemade pectin for jam, etc.
No, the pectin is completely broken down by the Pectinex.
@@Modernist_Pantry
Does the broken-down pectin have any nutritional, digestive or detox value if you ate it? I know citrus pectin powder is sold in cans and it’s pretty expensive
You should be talking way less than the chef...he is very concise and knowledgeable and besides your good questions, there is not much you're contributing.
Why so much talk, yet no demonstration on how to do this???
We didn't start doing on camera demos until later episodes. But it's pretty much just dropping your citrus into a water bath that has pectinex in it.