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Liquid Caprese

Theo_129732

Tomato water, balsamic vinegar, olive oil, basil and mozzarella ball in a glass rimmed with shaved parmesan.

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Comments

tshewman

This is cool. I'd be interested in seeing the parmesan deydrated then thrown in a spice grinder and rim the glasses like you would a salt rim. Food for thought.

Brandon_Byrd_40557

Looks awesome. Did you spin the tomato water or just blend tomatoes and strain/hang? Or clarify some other way?

wolfiegirl

Yep...I'd like to know how you created the tomato water as well. Awesome creation!

tshewman

I'm curious as well. Blend, freeze and filter works really well so I'd be interested in what was done (and how it might be different than say...a centrifuge).

coryhansen78

Freezing before filtering is a great idea!

I recently clarified a blended salsa mexicana using some Pectinex SPL and it worked really well - no centrifuge, just time, successive filtration and more time.. The end product was quite clear, looking similar to the above. Might work even better with a freezing step worked-in...

Theo_129732

That would be cool. I just grated the parmesan with a microplane, and then dipped the rims in tomato water then the parmesan.

Theo_129732

I pureed the tomatoes in a cuisinart, and then centrifuged the puree at 4000rpm for one hour.

tshewman

Mind if I ask which centrifuge? It's on my list so..... :-)

Theo_129732

It's the Beckman-Coulter X14R. I have a swing bucket rotor that spins 4 bottles as big as 750ml up to 4200rpm, and a fixed angle rotor that spins 80ml bottles up to 10,000rpm. I spent about 10k altogether because it was brand new.