Go to the Recipe: Aerated Green Apple Sorbet
This is one of my favorites. Try a grape version, wine, whiskey or whatever version. It is a very versatile dish. I look forward to Concord Grape season!Grant Lee Crilly
- originally posted by Grant Lee Crilly
When juicing apples- remove the seeds before juicing!The seeds have natural toxins and you don't want any residualto be in your dessert.
- originally posted by Cathy Heilner Baker
Hi Cathy, yes it's true that apple seeds do contain amygdalin, which is metabolized in our bodies to hydrogen cyanide—a well known poison that inhibits our bodies blood from being able to bind oxygen. In high does this can cause a victim to suffocate, but in the quantities found in a few apple seeds, our body is actually able to readily metabolize this toxin as part of the natural turn-over of blood cells.But if the potential toxicity of the seeds is a concern, then certainly you could remove them before the juicing step.
What make is the grinder you use for the granny smith apple garnish?
It's a simple Krups blade grinder: http://amzn.to/VPSFTE
I wish they had explained why they were some of the steps e.g. why the malic acid, why the egg white. Part of the reason I like some of the videos is you have an explanation behind instructions, rather than just instructions alone. It was a good visually, I just didn't learn anything other than the steps of the recipe, which I can read faster
Are you sure? I think he's talking about the grinder at 2:56, this doesn't look like the one from the link you provided
This is a great post for our forum where we try to address these questions. We'll also be launching a new look and feel soon that will make it easier to ask questions about a recipe, technique, or other topic and get answers from us or the community. But, to answer your question, the malic acid is for taste. Malic acid is the acid found in apples and it triggers a very pleasant saliva release that makes this taste very fresh. The egg white is the primary foaming agent in this mixture, and the basic technique is an expanded and then frozen foam.
You're correct, it looks like it is one of the other grinders we have around our space. I'll check the model in the morning and update the equipment list with the correct link.UPDATE: Yes, it turns out this was the Waring heavy-duty commercial spice grinder that we were using. I've added a link to the exact model in the equipment section of the recipe.
Why do you use Malic acid in the recipe? What does it contribute to the chemistry of the foam.
Malic acid is the natural fruit acid in a tart apple. We use it to enhance the juicy and fresh flavor of the foam.
Thank you for your rapid response, I want to say that i really appreciate all the effort and really like the website.p.s I did not see the post below and somewhat repeat the previous question. Although, I was more questioning about the stabilizing/chemistry aspect. You explanied that you will have a new look soon and a more user friendly page. It just occured to me that If important questions and/or frequent questions could became like a "sticky" underneath the video, It would help people not repeating the same things. Chefsteps is going to get ton of more hits as the time passes, this will end up in careless people like myself spamming the same things over again, wasting your time.
How could I make something like this into a "regular" sorbet, if I don't have access to the liquid nitrogen?
Any chance you can do this without a chamber vacuum??
Unfortunately it doesn't work without a vacuum chamber.
Ok, liquid nitrogen. If I recall, min size dewar is 40L? Next, anyone had luck procuring LN for the home cook?
Since I don't have the money for the vacuum chamber would it be possible to do this with the Ziploc vacuum bags and just put the jar in the bag and turn the small vacuum on?
I love it but still wait for a hardcore pacojet Class only. I bet we will all pay in Gold for this.
Just wanted to note that I successfully used a FoodSaver vacuum by putting four half-pint jars into the "Quick Marinator" accessory. They also have a jar sealer that I've ordered to try with larger jars.
Hi - In the tested.com article on this recipe there is mention of substituting pectin for the gelatin. Do you know how much pectin to use and would I need to alter the amount of any of the other ingredients, such as the sugar? Thank you
I just did the same, using a FoodSaver V4800 and the the mason jar vacuum accessory.
You can find a 6L dewar on Amazon for about $200. You'll need to source the liquid nitrogen, most likely from a welding company.
This does work without a vacuum chamber. I recently used a FoodSaver 4800 with the Mason Jar Vacuum attachment. You have the same type of aerated bubbles you would have made with a vacuum chamber.
Just use a base recipie for sorbet and add the juice. You will have to play with acidity and sweetness. I followed the recipie and made a sorbet out of it, because my very cool cooler went wrong and it turned out a bit too sweet and a bit too sour but otherwise really good.
Hey,
I just tried the recipe and apart from my cooler going wrong and the whole thing ending up as a usual churned sorbet, the apple juice went brown. I did use the exact amount of citric acid shown in the recipe. Any Ideas?
There is no citric acid in this recipe. Citric acid is not vitamin C - though that's a common misconception. You need to use ascorbic acid. My guess is that was the problem, as ascorbic acid should prevent browning.
Does anyone know the point in the egg white? Can't you make a foam with just the gelatin?
Why at me, foam in vacuum collapses?
You can although the costs of kitchen vac chambers have come way down. A Chamber Vac is nothing but a confined space with regulated negative pressure. Anything like that will work for making stuff like this sorbet. Chamber vacuum is used in a lot of industrial processes as well as some hobby ones. Degassing silicone comes to mind. If you've ever used silicone sealants you've noted that even the ones claiming to be clear are milky when they dry. That's due to entrained air just like it is in the ChefSteps gels. So, there are many manufactures that make regulated vac chambers for degassing silicone....cheap... and they work well in the kitchen. Just don't crank em up too high. They are not governed to low vacc limits like the kitchen ones are.
Could this work if made and freezed with dry ice in a space of hour and half?
How critical is the bloom level of the gelatine?
I'm converting to powdered gelatines and the recipe says 140 bloom but the Amazon link takes you to platinum 230 bloom.
How would the recipe need to be changed if a low proof modifier, such as Aperol or Campari, were added? More Gelatin? Would I subtract from the juice to account for the alcohol being added or would I increase the measurements based on the new weights?
It seems to be sheet for sheet. The higher bloom gelatine sheets are smaller than the lower bloom sheets
