Bitter Orange Juice

Hi guys. I really like the Bitter Orange juice from ChefSteps but I have a question regarding filtering the juice through coffee filter. I notice that it takes more than 24hrs for the OJ to be completely filtered. Does that seem right to you guys? One thing I think that may be the cause of the problem is that I use blendtec blender. It is pretty powerful so I only pulse the juice+skin. Was I suppose see individual pieces of skin after blending? because after pulsing the fluid seems pretty homogenous.

Also,

Is it safe to throw a completely frozen chicken breast into sous vide waterbath, whether it's throw the chicken in as the water heats up or throw it in after the desire temperature of the water bath has reached?

Thank you very much!

Wynn

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Brandon_34695

Did you use Pectinex? Other pectinase enzymes are not as effective at separating the pulp.

Also, if using a Chemex filter, it is very thick and is designed somewhat to have the flow easily constricted by coffee grounds.

The separated pulp easily clogs it up. I strain it through my finest sieve before putting it through the coffee filter.

It still takes a long time (over an hour I'd say).

Put the chicken in at the target temp, and add time (extra 40 minutes perhaps?) to thaw or preferably measure the core temp with a probe.

Wynn_Shang_82134

Thank you Brandon

Unlike the video in recipe, I bought a powdered pectinase on amazon. Also I was using a regular coffee filter rather than a chemex. So it probably isn't because I blended the skin too fine that it clogs it up? It's more likely because of the pulp?

And for the chicken breast, thank you. I have the tendency of just putting frozen chicken breast and leave it in there for 2-3 hours.

Thank you again!

Brandon_Byrd_40557

My money is on the problem being with the generic pectinase enzyme as opposed to Pectinex Ultra SPL. SPL contains multiple enzymes and works much better than your garden variety pectinase that you can find at home brew shops or on Amazon. Tim Roth has a good post about that in this thread: http://forum.chefsteps.com/discussion/1712/how-does-pectinex-ultra-sp-l-and-its-variants-differ-from-straight-up-pectic-enzyme

Here's the relevant bit. From Tim:

Looking at Sigma Aldrich, Pectinex-Ultra SPL

appears to actually be a prep of several enzymes involved in breaking

down plant cell wall material. Additionally, the other "pectinase" sold

by Sigma is purified from a different species of Aspergillus and

has only one enzyme listed. What's even MORE telling is that the

specification sheets provided for the non-Pectinex brands of Pectinase

say that they have an activity of 5 Units/mg protein, whereas Pectinex

has 3800 Units/mg protein (in this case, "Units" is a measure of how

much pectin is degraded per unit time - divided by the milligrams of

enzyme, the "Units/mg" effectively tells you how good the enzyme is at

doing its job). In summary: Pectinex is ridiculously good at what it

does, and you would require up to 1000 times more generic pectinase than

Pectinex to get the same amount of work done in the same amount of

time. It's very possible that you can use Pectinase (I'm assuming that's

what your "Pectic Enzyme" is) in higher quantities instead of Pectinex,

but you'll definitely have to make adjustments if the recipe calls for

Pectinex and you're using something else.

Wynn_Shang_82134

Ah I see. I will give that a try. Thank you very much Brandon!

com-chefsteps

@Wynn, you're not wrong - see my comments on same at: http://bit.ly/WD1PFD

I did use the recommended Pectinex.

Brandon_Byrd_40557

@Ted: Looks like you're right! I forgot to check the recipe (which calls for pectinase, not SPL) before commenting. But I'm thinking that SPL will do a better job anyway. Your tip to decant off and filter the clear portion of the juice first and then filter the cloudy part later is a smart move.

Wynn_Shang_82134

Thanks guys. The cost for SPL and one used in the recipe aren't that much different so I guess I will give SPL a try. Will post back when I try to make the juice again!.

Really appreciate the help!