Carotene Butter Rework?

Hello~~~~~~

Do you guys know any other way to remove the cellulose from the carrots other than by boiling? I want to make the carotene butter out of this jar of fermented carrots (with lime and ginger) and like...I feel like the boiling part will kill all ze flavor. I could be wrong though!

I was thinking about just blending with pectinase and filtering through coffee filter, or doing that gelatin, freeze, and cheesecloth thing. But I really have no idea what I'm talking about and I don't think cellulose and pectin are really the same thing soooooooooooooooooooooooooooooooooooooooo yeah.

Any suggestions on making the butter without too much heat?? Or should I not even worry because fermented carrot juice will taste the same if its boiled?

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brian_martin2001

To break down cellulose, you're going to need an enzyme cellulase. This will break down the cell wall structure. As far as the rest of it goes, the gelatin freezer cheese cloth method will not work well as only the liquid will extract, leaving All the solids tapped in the still congealed butter. If you don't want to boil it, why not cook it in an immersion bath. That will trap the flavor volatiles, and you canter pass it through a fine sieve to remove any solids afterwards.

You should be aware, however, that this won't do much to improve your batch than the one the chefs did, because the components you're trying too preserve aren't fat soluble, if memory serves. They well get removed when you separate the water component from the fat. Good luck

tangma27

Hey thanks for the response brian. I was thinking about doing the gelatin freezing cheesecloth method to the juice before adding it the butter? Do you think that would work? I suppose the better question is if there is a way to clarify the carrot juice without boiling and scooping out as they do in this recipe!

I guess if the fermented aroma particles aren't fat soluable, i can just...maybe dehydrate fermented carrots and microplane into regular/carotene butter

brian_martin2001

Sure thing Mike: we're all in the soup together. You could give the clarified carrot juice a shot, I'm not sure how well it will work. Maybe you could make a bunch of small batches to try it out? I don't think dehydrating the fermented carrots would be the right way to go. I'm thinking you might lose those aroma volatile. granted, I could be wrong, it's been quite a while since I was messing with that stuff. If you're able, i'd try making small batches of each method: the dehydrated stuff, clarified carrot juice, the chefsteps method, sous vide it all in a bag, that way, you'll be able to taste which one works best for you, and go from there. When you make it, regardless of how you make it, report back how it turned out.

tangma27

Hmmm I had fermented radish butter at Momofuku. It looked like butter with tiny specks of red radish. I wonder how he did that-it was absurdly delicious. I'll try our theories out and report back! I'm not too sure about why I'm sous viding them though?

Afonso_Tito_de_Morais_164825

I didn't read it all cuz I'm lazy as fuuuuck but I know Mod Cuisine has a version of their own. Checked it out?

tangma27

HAHHAHAHAA yeah i have! Idk why I died laughing when I read this comment. Not..really helpful though

brian_martin2001

Modernist Cuisine method is to centrifuge the oil/juice mixture to separate it. ChefSteps is a process of filtering. That's the only significant difference between the two methods, that I can tell anyway.

Afonso_Tito_de_Morais_164825

Probably cause I'm one lazy bastard

I tried!

Afonso_Tito_de_Morais_164825

Ah! Yo Michael go get a centrifuge real quick, no biggie

tangma27

Ah yeah and the home one is like...boil for 90 minutes and straing through a cheesecloth or soemthing. i dont remember off the top of my head

tangma27

HAHA

brian_martin2001

Something like that