Go to the Article: Perfect Citrus Supreme
I've got some blood oranges in the fridge and the enzymes are doing their thing. Question is can I reuse the enzyme solution, I can't imagine why they would "die", thusly if I just added more substrates to the solution after my blood oranges are done would that work?
@Chris - Hi, as any other protein, enzymes also have a limited life time so yes they do "die". Every protein has a different speed of losing its "powers" depending on the protein itself and its environment (temp, pH, encountering proteins that chew up other proteins etc). In my opinion it would be to unhygenic to reuse the solutions anyway.
This by the way is one of my favorite things to come from a modernist blog in a while. Question time; does the same ratio work for all citrus fruits, or is there a slight variation in the cellular makeup of the individual citrus membranes that it requires tweaking. Also are there any fruits that it would not work on, or it would work too well on, as in breaking down the connections between the individual carpels breaking apart the entire segment?
would the pectin have similar results on grapes?
- originally posted by CHRISP
CHRISP if Pectinex will not peel the grapes if that's what you're after, but it will help turn the grapes into a puree if that's useful to you.
Increasing or decreasing the concentration of Pectinex simply adds more enzyme to speed the process, at the expense of using more of the product than really necessary. Enzymes are able to work over and over, so they aren't used up in the same way as a more conventional ingredient.This said, I can't say that we've noticed a difference in using Pectinex among different kinds of citrus. This ratio has worked for us across all of the citrus fruits we've tried.There's a longer discussion about this on our forum if you want to get involved with others who are playing around with this.
How delicate are the supremes after the treatment? Would they keep for a day or two (refrigerated), or do they start to break down/dry out faster because of all the removed membranes?
Yes, they can be kept covered in the refrigerator for several days.
Correct, the lack of water makes this a shelf-stable preparation. No need to refrigerate.
Chris, will powdered pectin enzymes available in brew shops work instead of this liquid?
As a chef i find this completely thrilling. Where do I buy many of the chemicals used on this site? Thx
We recommend ModernistPantry.com or Marxfoods.com
I tried this and the supremes were sweet but a little flavorless. Does flavor leech into the water? Could I use orange juice instead of water, or would that disrupt the process (because of acidity or the enzyme acting on the OJ)?
- originally posted by Ryan Jacobs
Did you ever get an answer to this? I'm facing the same issue, and I'd like to use citrus juice instead of water.
Can Pectic Enzyme (powder) be used in lieu of Pectinex?
Same issue. Seems to be a loss of flavor.
Yes, it will. I'm not sure why they avoided answering your question. Maybe they have some kind of a deal going on with ModernistPantry.com or something.
Just use half the amount called for. In this recipe, that would be 1.25 g of the powder stuff.
