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ultratex 3

sebastian_95708

today i was trying to do some "tuils" (or chips) with this product and when i was trying to mix it i got lumps on the mix.

Reasons why i think this could happen:

1) the juice had a "nectar" texture, its wasnt totally liquid at all, meaby with that consistency its harder to get the ultratex fully disolved

2) I added the 5% of the total amount straight away, i didnt mix it little by little

Do you know how much ultratex do you need to get chips from a purée ? as far as i been looking around the internet everybody refers to liquid products, using only the 5%

I tried to get the tuils with 53C (dry heat, 0% moist) for many hours and i got a thin glue over the silpat

any kind of advice is more than welcome

regards

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com-chefsteps

My understanding with ultra-tex 3 is that one really needs to sprinkle in the powder into a base while stirring - preferably with a stirring machine like a blender. Otherwise, the powder on the outside of the lump will react with the liquid, thicken, and prevent any liquid from getting to the powder on the inside of the lump - just like adding flour to hot liquid.

As for tuiles, I got no idea but I'd love to hear/see pix about your attempts.

sebastian_95708

Today

sebastian_95708

in the first 2 pictures i used 5% of the total weight of que luiquid, you dont get tuils, but you get only "films".

in the third one i saved a little bit from the juice and i added more ultratex (i dont remember how much) but i the mix was elastic, so i guess thats why in the oven the mix become shrugged.

i would like to get chips, but with more "body", the papers is too thin to use it as an amuse or garnish

tshewman

As I understand it, U3 is designed more to hold water not let it go (as in dehydrate) and thus better used in purees or frozen sheets that then are laid on top of foods (e.g. a sauce) which naturally warms yet holds shape. The amount will depend on the use and thickness. I've used it for sauces, purees, and leathers. I like it for sauces and some purees and leathers it does "ok" but I prefer ultratex 8 for leathers. To hydrate, I made the initial error of not blending long enough and not adding enough. I actually find myself using slightly more than 5% but it seems to depend on the solution that I am using (e.g. beet juice, or red wine cabbage puree etc) and my preferred outcome.

sebastian_95708

any advice for carrots puree ? also i would like to know the proper setup for the oven, i did with 60c, dry heat without air circulation (i had a rational oven at work)

tshewman

You have a couple options here depending on what you want to do with the puree. If making a puree, I tend to prefer caramelized (because of taste, time and conveience as well) and for carrots I also prefer cooking them in carotene butter. From there, once cooked, blend, pass through a sieve and add the necessary stabilizers (to be honest, I would tend to lean toward agar or gellan for this type of puree-e.g. add agar agar to a portion of the puree, blend in for about 90 seconds while simmering, add the remaining puree, strain again into a flat bottom pan. Allow to cool until set. Bring to room temperature, cut into cubes and blend on high speed until smooth and pass through a sieve.
The other option that would include the ultratex would be more of a pudding type. Simply make your carrot juice. Take 250 grams of carrot juice and 5 grams of ultratex 3 (Keep the remaining 7.5grams- to equal the 5%) to the side. Place the carrot juice in the blender and blend on low until vortex forms. Slowly pour in the 5 grams of UT3 and see if the mixture thickens. It is likely you will have to pour in more. In which case, take the remainder and begin to slowly pour it in and stop pouring once it begins to thicken (but keep blending for another minute. If I understand this is essentially a qualitative way to find the phase shift (albeit not a temperature phase shift). There a couple things to consider for the latter using the UT3, you may want to consider adding another ingredient to the carrots. Eg.Honey to sweeten them, or cayenne pepper to contrast the sweetness (have fun with it). Depending on how you want to serve it, you can either use a piping or ziploc bag with the corner cut out, OR place it on a sheet pan and freeze it. If using the former, before you cut the hole in the bag, place it in a water bath (if you have one and will be using it-another big advantage to SV) to warm it up. Then you need only take it from the bath, cut the holes and pipe on the plates. If frozen in the sheets, as you are plating, cut the frozen sheets and place on top of whatever you might be serving with it (e.g. beef) and quickly torch or place under the broiler. It then becomes a nice sauce that essentially stays in place. What is REALLY nice about the frozen sheet technique is you can do it with more than one type at a time (now let your imagination run with what else you might want to top/merge it with). UT3 is quite fun to work with. Have fun and let us know how it goes.

sebastian_95708

hey man, do you have any pictures or videos about that technique of frozen sheets becoming sauces ?

tshewman

Below is a finished piece of lamb with braised red cabbage. After you make the puree, spread it thin on a sheet of acetate, or in a ziploc and roll thin. Place on a sheet pan and freeze. Cut to desired shape just before plating, place on top of product and heat.

sebastian_95708

which color is the element torched ? green or yellow ?