Go to the Recipe: Avocado Purée
Anyone have a source for sodium bisulfite?
and if it's the same as sodium metabisulfite?
http://www.modernistpantry.com
What is the holding time before oxidization starts to wreck you color?
Where can I buy the plate at 1:08 in the video? Been looking everywhere! Thanks!
daf
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They're usually my go-to for these type of things, but they don't seem to carry it. Lab grade is a little pricey, but can be found here.
Another note on sodium bisulfite found in this thread:
"Sodium bisulphite is NaHSO3, and Sodium metabisulphite is Na2S2O5. Both are available in powder form, and incidentally have the foodstuff additive numbers of E222, and E223 respectively.However, as soon as you dissolve Sodium metabisulphite in water it becomes Sodium bisulphite. The addition product of Na2S2O5 + H2O is 2(NaHSO3). As you may see, there's a difference in the molecular weights of the bisulphite and metabisulphite. Anhydrous Sodium metabisulphite has a molecular weight of 190 to the bisulphite's 104, but the metabisulphite will form two molecules of bisulphite with the addition of one molecule of water. Therefore 19 gms of anhydrous metabisulphite is equivalent to 20.8 gms of pure bisulphite. Since pure Sodium bisulphite is almost impossible to obtain, it's easier and cheaper to substitute 91.3% of the weight of bisulphite with metabisulphite."
Metabisulphite is much easier to come by and can be ordered from several online brewing supply companies, including this one.
Wondering if potassium bisulfite can be used instead of the sodium salt. The Potassium salt is available locally. Thanks in advance
Raymond
why are you adding ascorbic acid when sodium bisulfite is strong enough to keep that puree green for days
They're from CB2. Or at least that's where I got some a few months ago
can't use the feature 'print' on your website
I am wondering what the ascorbic acid and sodium bisulfate help to do in this recipe? I would assume it is to keep the puree green for a longer period of time. If I store this puree in a 1/9th plastic insert, uncovered for a few hours, would it turn brown or keep green?
I think because it says because brightness of flavor
Are there any substitutes that can be made for the ascorbic acid and sodium bisulfate? Thanks!
They spell this out specifically in the recipe:
"Modernist ingredients explained
Ascorbic acid: A naturally occurring organic compound with antioxidant properties; derived from vitamin C. Adds pleasant brightness to the purée and prevents browning.
Sodium bisulfite: Helps prevent oxidation and preserves flavor. It helps kill fungi and bacteria."
You could use lemon juice as an acid. It was stay green for as long, but the lower pH will help to retain the color, as well as "brightening" the flavor, as the vit-c is intended for.
Minus the modernist ingredients, this is a very common topping in Chile, where I grew up. It's served over toast for breakfast or teatime. At lunch is served in a sandwich with sliced or shredded chicken breasts. When I make it at home, I add yuzu juice for an amazing, floral finish. I use it over endives adding salmon roe and fennel fronds on top, as a nice appetizer.
Just tried it, the 6g salt!! it's very salty, is it supposed to taste that salty?
Or on a hot dog with twice as much mayonnaise! Doggi.
I just made it (without the sodium bisulfite) and it was delicious. But, it quickly separated and wept a neon green oil. I think something must have gone wrong. Could it be that I didn't get the oil fully emulsified? Working with a Vitamix (a piece of equipment I find extremely unsatisfactory -- does a good home blender exist?) and it groaned and couldn't make the vortex.
Whatever I tried, no avocado-vortex in my blender. I constantly had to push the avocado down with a spatula to blend it. I have a very decent blender (Solis). I did not use the Hass-brand, perhaps these are a bit mushier then the variant I used. It took a bit more effort but worked out beautifully, btw.
If I substitute sodium metabisulfite (crushed camden tablets used for homebrewing) in for sodium bisulfite what would my ratio/measurement be? Is this something that would be an acceptable substitute? Or what about potassium sorbate which I've used making hard cider for similar bacteria/yeast killing purposes.
Thank you
Is the weight of the avocados meant to be, before scooping fleash, or is it the weight of only the flesh itself?
Sorry, late response, but it looks that the weight is a whole avocado. When you look at the "Yield" it says "About 420g".
Based on that, I would guess the amount of Avocado flesh is 400g.
So it would be 1.5% salt, 0.75% Ascorbic Acid, 0.15% Sodium Bisulfite, 5% Olive Oil - that would bring the yield to about 420
You mention using a #80 sieve, but the link you provide is nothing like what you are using and nowhere near as fine a mesh. Could you provide a link as to where we could purchase such a sieve? Amazon has one but it is only 4 inches across and the only other place I see them is in restaurant supply sites and laboratory supply sites for nearly $200 in some cases.
