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Pectine methyl esterase aka novoshape

crkoller

Anyone have any experience with PME? I have a 250 mL container on the way and need some ideas for uses

Thanks
-Chris

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crkoller

@chris thanks

Chris_Young_80640

@Tucker, yes. Why?

tuckatodd

@Chris you ever cooked iberico pork tenderloin? They are the ones from spain fed on accorns???

Chris_Young_80640

If you boil blueberries, the osmotic pressure isn't what you need to worry about. Water inside the blueberries will vaporize to steam, and when it does it will expand in volume by a factor of 1680. This steam pressure will do more than enough to rupture them—PME or no PME.

crkoller

@chris if I decided to boil blueberries treated with PME water [sugar] would the sln need to be isotonic so the osmotic pressure doesn't rupture the berries

Jack_Mayer_85396

Interesting @Brendan, I was wondering the same thing ...

Brendan_Lee_56950

I wonder what effect this would have on something like watermelon that you compress in the chamber. Since it strengthens the bonds would it allow for a denser product?

Chris_Young_80640

Calcium gluconate is what I'd use, but keep in mind only about 9.3% of each gram of calcium gluconate is actually a calcium ion. So you'll need to add about 10 to 20g of calcium gluconate per liter of liquid used for maceration.

crkoller

@Chris that sounds pretty neat, could definitely have some people scratching their heads when it arrives on the plate, which is never a bad thing. I know you need Calcium to help form the cross-linkage, what source of calcium should I use? I have some calcium chloride, but that doesn't taste great even at low concentrations, I have heard of calcium gluconate, but have never used the stuff.

Also the ratios that I have for using PME is roughly 1g/L as well as the Ca2+ being ~1-2g/L...does that seem right?

Cheers

Jack_Mayer_85396

@Chris - any plans to include something like this (using PME) in the course down the road? I bet I'm not the only one here who would be interested. I picked up a copy of "Modernist Cuisine Made Easy - Getting Started" by Jason Logsdon and I'm eager to get try my hand at some of the techniques ... Thanks

Chris_Young_80640

Yeah, I used it years ago. Try macerating berries in it and then using them for a warm crumble. You can get warm berries without having them go really soft. Kind of neat.