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 Post subject: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 12:18 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
We need to make a trifle kind of dessert, with macerated berries and non-sugar sweeteners and a whipped soy cream.
I did manage to convince our chef that just chilling and whipping wouldn't work. I was thinking of using some of Grant Atchez's tricks- gelling the soy milk, then blenderizing it and putting it through an isi whipper, but we don't have one.
Any ideas on how to make this work would be greatly appreciated. The event is Saturday afternoon.
Thanks!


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 12:56 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
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Hope you figure it out. If I were on that diet, I'd be sorely in need of dessert.


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 3:23 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Becky,

I'm stymied on this one. Any solution I can think of would require an iSi. Let me check a few more sources to see if I can find anything.

Amy


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 3:33 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
I just googled whipping soy, and it seems pretty whippable. Many included vegetable oil, which is a little weird, and I would think you would have to be careful about the flavour. At least one used cornstarch; i'd *think* you would be able to taste it in an uncooked dish, but maybe not. It might well be worth just trying one of the various recipes, sticking it in the fridge and seeing how it holds.


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 3:43 pm 
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Location: Telluride, CO
You may also want to add some gelatin or agar agar if it needs to be vegan.

Amy


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Tue May 07, 2013 5:12 pm 
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I may use this as an excuse to replace my isi, but will work the google-fu a bit as well.


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Wed May 08, 2013 5:58 am 
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Location: Telluride, CO
I'm a big fan of the iSi, so I vote you go for it!

Amy


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Thu May 09, 2013 8:32 am 
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Alas, it looks like I will be Isi-less for a while longer. I found a recipe for a soy emulsion with vegetable oil, and I tried that, but it didn't work so well, so I added some whipped cream stabilizer-basically guar gum with a bit of dextrose, and Blam! the stuff set up nice and stiff. With some sweetener it should work out just fine, being served in a parfait of fresh berries.


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Thu May 09, 2013 11:42 am 
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Joined: Thu Dec 18, 2008 7:18 pm
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I'm a little late to the party, but I would use smooth soft tofu. I make a killer vegan chocolate pudding with it.


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 Post subject: Re: Molecular gastronomists, please help!
PostPosted: Thu May 09, 2013 1:54 pm 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
Darcie wrote:
I'm a little late to the party, but I would use smooth soft tofu. I make a killer vegan chocolate pudding with it.


Why? ;)

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