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Filtration (separation of solids from liquids) is a common task in the kitchen. It's used to make tea, coffee, and to clarify soup stock.
Typically, liquids with large amounts of suspended solids are clarified by successive filtrations. Large chunks are removed manually by skimming, and smaller bits can be removed by passing the material through a sieve. But if you want a crystal clear consomme, you need to take more drastic steps. Usually, a mixture of egg whites and meat is used to collect the smaller particulates into a "raft" which can be skimmed or strained off.
In addition to not exactly being vegetarian or vegan friendly, this technique can hardly be used to clarify other cloudy beverages, like juices or broths made with unusual ingredients.
Enter "gelatin" filtration.
This is a simple three-step process that you can use to clarify any liquid.
Typically, liquids with large amounts of suspended solids are clarified by successive filtrations. Large chunks are removed manually by skimming, and smaller bits can be removed by passing the material through a sieve. But if you want a crystal clear consomme, you need to take more drastic steps. Usually, a mixture of egg whites and meat is used to collect the smaller particulates into a "raft" which can be skimmed or strained off.
In addition to not exactly being vegetarian or vegan friendly, this technique can hardly be used to clarify other cloudy beverages, like juices or broths made with unusual ingredients.
Enter "gelatin" filtration.
This is a simple three-step process that you can use to clarify any liquid.
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Signing UpStep 1The Science
Gelatin and agar-agar both consist of long chains of molecules that can be detangled and dispersed in hot water. Upon cooling, the long chains can intertwine with each other. The network of entangled chains entraps pockets of water, resulting in a jiggly semisolid.
If the gel is frozen, the pockets of water will form treacherously sharp crystals, destabilizing the gel network and allowing the liquid to flow out (once thawed). This is an an example of "syneresis," a fancy word for the removal of fluid from a gel.
Incidentally, this is why cryogenics isn't feasible at the moment. Cells are one example of a gel-like structure. As water crystals form, they burst cells, resulting in an unpleasant mess upon thawing.
Anyway, if the thawing is done over a coffee filter, the residual gelatin/agar and solids will be left behind, and the crystal clear liquid will drip through to be collected.
I found the recipe for this in the Khymos Hydrocolloid Recipe Collection, which I would highly recommend for anyone interested in molecular gastronomy.
If the gel is frozen, the pockets of water will form treacherously sharp crystals, destabilizing the gel network and allowing the liquid to flow out (once thawed). This is an an example of "syneresis," a fancy word for the removal of fluid from a gel.
Incidentally, this is why cryogenics isn't feasible at the moment. Cells are one example of a gel-like structure. As water crystals form, they burst cells, resulting in an unpleasant mess upon thawing.
Anyway, if the thawing is done over a coffee filter, the residual gelatin/agar and solids will be left behind, and the crystal clear liquid will drip through to be collected.
I found the recipe for this in the Khymos Hydrocolloid Recipe Collection, which I would highly recommend for anyone interested in molecular gastronomy.
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On a more aesthetic note....V8 may have been a great liquid to use based on it's suspended solids content, but pleasing to the eye it sure ain't. Yech. The remains of the gel look like bloody little red bags of deflated meat that has been drowned then drained and left partially soggy....which come to think of it, I guess that is kind of what they went thru. As for the result....I'll just have to take your word on the "golden liquid" tasting like V8.....it sure doesn't look like anything I'd ever drink!!! *Random thought alert* Healthy V8 flavored yellow snow-cones anyone? (8O)>
Great 'ible regardless!!! Keep up the awesomely crafted 'ibles! They are truly a pleasure to peruse.
Also, Plasma Mary? Perfect!