Go to the Recipe: Centrifuged Strawberry Juice
Pectinase
I did eventually buy a centrifuge, the Waverly CL4M. Not very big (200mL at a time), but for clarifying juice for cocktails, or doing spherification, it gets the job done.
There’s an easy way to make your own centrifuge at home. It won’t work as powerfully as a commercial one but might still yield good results. You will need a large salad spinner, plastic vials or containers, a rubber band, and sealing gum. Here’s a link: https://www.labonthecheap.com/a-salad-spinner-centrifuge/
What's the refrigerator shelf life of freshly spun strawberry juice? I need mine to last from now (Sunday night, 4/10/2022), through this Friday.
I came here for a way to separate the pectin from the strawberry juice. I like the pulp, I like the seeds. But pectin to me is an unpleasant thickener. They give the example of strawberry soda. Just think how nice and thin it would be without the pectin.
Can I use this to make strawberry liqueur? I was thinking to combine it with vodka that has been soaking with strawberries for a few days in place of simple syrup, maybe I'd have to add some extra sugar?
OK, as crazy as this sounds, I actually tried this! And it works, sort of.
I bought four centrifuge bottles on Amazon (despite working in research labs for years, I never realized how expensive these things are):
https://www.amazon.com/gp/product/B003OBYY04/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1
Used two large bath towels on either side of the washing machine to wrap the bottles and hold them in a vertical position (didn't bother to wet the towels).
Be sure to check where to set the dial to only spin, since you don't want the last notch on the rinse cycle to dump water on your towels.
I ran the spin cycle (6 min) 3-4 times before removing the bottles.
How did it work? Well, for CS's "Unreal" Quail Egg recipe, I tried centrifuging the lemongrass puree. That worked slightly, but it would have been better just to wrap the puree in cheese cloth and squeeze, followed by a Chemex filter. Not surprisingly, a washing machine is nowhere near able to reach the g-force achieved by a real centrifuge.
I also tried this with strawberry puree to make the CS's strawberry broth recipe. That works much better, although the "pellet" (what we scientist-types call the heavy material that collects in the bottom and on the sides of a centrifuge bottle) was very soft and had a tendency to fall out when decanting the "supernatant". But it's still a useful trick and if you use a Chemex filter after, it is less likely to get clogged.
I wish I had the $$$$ and space for a real centrifuge in the kitchen! Need to look into that Spinzall thingy.
It says 15Kg x 10 min in the video.
Your centrufuge Amazon equipment link is broken
"Max speed" is going to result in different force depending on the diameter of the centrifuge rotor. What's the speed and rotor size (max. diameter for the inserted bottle) that you're using? Or better yet, the maximum g-force? That would enable others to adjust the parameters for their own centrifuge...
This might come a bit late, but a home centrifuge has been designed and being built by Dave Arnold and is available from Booker & Dax Lab. Might be too late to pre-order, but worth a shot -- looks very cool.
Who needs a centrifuge when you have a washing machine? I use it as a major league salad spinner to dry potatos for chips and you can use it as a not quite so good centrifuge. Make certain your jars are of even weight, lay in a couple of layers of wet towels to cushion. then, roll up 4 identical towels into bolsters. use 4 identical towels to wrap the jars all around (carefully wrapping to even ly distribute weight0 and layer a couple more wet towels on top. Now, turn on the spin cycle. not as efficient as a real centrifuge but it will do. as for potato chips, after soaking, roll the chips into a dry towel and spin. they come out perfect and ready for the hot oil. fry to almost done, then put them in a warm oven where they will finish off, carrying the last oil and water away to crispy yumminess!
When are you going to release the ChefSteps home centrifuge?
Can I get the same result by using gelatin clarification?
we could get to the same result by resting? (instead of centrifugating...)
I'm not OP, but watch your 200 dollar Amazon tabletop centrifuges to make sure they are able to centrifuge a larger container than a test tube.
Can I buy a 200 dollar amazon centrifuge that reaches 10k rpms, or do I need to buy a centrifuge that has a refrigeration component to it? I'm confused -- thanks.
Hey, I see after centrifuging the strawberries you guys also end up besides the supernatant (juice) and the pellet (seeds, rough particles) with a smooth and tasty mid-fase. So I wonder what you guys (would) use that for? all suggestion are welcome. Cheers!
Hey there, I was wondering how the yield of the method using sugar for osmosis would compare to slow freezing and thawing the strawberries to break the cell walls. Strawberries are hella expensive here so I wanna get the most out of them
What exacatly model did you use in the your video please thenk you
Hello, just wanna ask why fructose is used instead of regular sugar?
Thanks.
You can achieve pretty good results by treating your puree with pectinX and passing it through fine filter like a coffee filter or cheese cloth.
You can achieve pretty good results by just treating your puree with pectinX and passing through a fine paper filter like a coffee filter or cheese cloth. Cheers!
There are many types of centrifuges to choose from and many will do just fine. Thermofisher makes many great models. PectinX ≠ Pectin they are completely opposite. PectinX destroys pectin, whereas pectin thickens juice.
Ours is refrigerated. It is not totally necessary at all times but its nice to have.
hi, i love your recipes but i dont have a centrifuge and i never used this in my life , and also i m not able to buy one right now.. so i ask you if there are another way to make this juice.. please help me.. i would love to make this fruit minestrone here in Brasil, maybe with mango.. or something different.. i hope you can answers to my important question.. and thank you very much for let me participate of yours beautiful, inspired criative desserts..
Hello
I want to buy Centrifuge.
but I do not know which, there are many brands and models ...
what speed need the Centrifuge?
and another question can use with pectin powder?
Is your centrifuge unit refrigerated? Or does it not need to be due to the high RPMs it's capable of (resulting in less time in the centrifuge)?
Although I have never used a milk separator, my guess is it would not yield very good results. Chemex filtration is a better alternative to the centrifugation method.
Yes
Yes you could press through an aeropress. Results should be similar to chemex filtration.
Best way to store for long periods is frozen.
Any thoughts on the storage time for this? How long would it remain fresh/optimal? Best way to store it? Cheers
Could you push it through an AeroPress coffee maker, with a paper or metal filter? I think that it might be more likely to extract clear juice leaving solids...
Is it possible to use an electric milk skimming centrifuge to separate the juice?
Would this work for raspberries?
You could try Gelatin Filtration: http://www.nytimes.com/2007/09...It might actually get better results than the centrifuge, but with the downside of taking several days. Worth a shot at least.
Yes, the flavor would be very different though as you are heating much of the flavorful flavor compounds.
- originally posted by Grant Lee Crilly
I know juicing was said to not produce a clear juice but I've done a consome with butternut where you juice it and bring it to a boil then remove it from the heat and pass it through a chinois lined with linen napkins would that work for the strawberries?
- originally posted by John
You'll definitely get a thin, less viscous juice with pectinex. And, yes, I think the yield would improve a bit.
what if you hit it with some pectinex? would that increase yield with this type of clarification technique?
I would quarter them and then sugar them.
would you sugar the strawbeeries whole? or would you slice them in some way?
- originally posted by Peter Nguyen
You won't get a clear juice by doing this. The best approach is to lightly sugar the berries in a bowl, cover the bowl, and leave it in warm place for about 2 to 3 hours to let osmosis draw out a clear juice.
Can you juice the strawberry?
You can order them on Amazon.com, do a search for Nalgene centrifuge bottle
Chris,Any idea where to look for them?
- originally posted by Mike B.
These are Nalgene 300mL containers rated for up to 30,000g.
What containers are you using in the picture? I have a jouan 4-22 and wondering whether they will fit in the buckets.Thanks
There is so much pectin in strawberry that it will thicken and yield very little juice using this clarification strategy.
could you puree and use agar filtration in the vacuum chamber?
OK... Hm... At least you can still eat the strawberrys after your sugaring method ;-)I'll give it a try soon.
Find a science lab at your nearest university? Might not be so safe, though!
The strawberry puree tends to gel a bit and get thick and viscous, so your yield is very low compared to the sugaring method described in my earlier comment.
How about simply blending and strain through an old school coffee filter or fine towel over night?
The classic technique for getting a clear strawberry juice is to lightly sugar the berries in a bowl, cover the bowl, and leave it in a warm place for a few areas. The sugar causes the structure of the berries to collapse as osmosis draws juices out of the the plant's cells. And these juices are clear because they don't contain any fragments of the pulp (pulp being made up of cell walls and other insoluble stuff that gets broken up if you blend). The problem with this approach is that the yield is low and you need to add extra sugar to make it work. But, as you fairly point out, few kitchens have centrifuges.
Sooo...how could one achieve the same results without a 6000 dollar centrifuge?
