I wasn't sure if I should ask this under recipes as it's more of a technique question. I made an aerated banana peanut butter cake using the ISI which is by far probably the nicest microwaveable cake I've had to date. My question though is about the banana juice. I ended up doing the recipe in part out of wanting to clean up all the frozen bananas that we beginning to accumulate (about 10 +/-) in the freezer. I didn't have any amylase and with it being a Sunday, I didn't have the time for running out to find some. So, I took the bananas out of the freezer, put them in the circulator for about 20 minutes (still sealed) for a quick thaw. Processed them and put them back in the circulator to hopefully break them down some more. The freeze/thawing of the bananas yielded some juice (which left me optimistic). I ended up with a good yield over all and with the addition of some freeze dried banana powder, the flavor was just enough to compliment the peanut butter. Was wondering if there has been any sort of yield test done comparing the extraction of usinga freeze/thaw vs amylase? If I recall, MC indicated the freeze/thaw works well (or increases yield) for berries and such, but no mention that I recall of using amylase in those examples.
