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McGee's article in yesterdays NYT

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Christina Georgina

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McGee's article in yesterdays NYT

by Christina Georgina » Thu Sep 06, 2007 11:03 am

Anyone tried this yet ? It is very intriguing and I can see many potential uses.
Mamma Mia !
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Paul Winalski

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Re: McGee's article in yesterdays NYT

by Paul Winalski » Thu Sep 06, 2007 12:10 pm

Christina,

For those of us who don't subscribe to the New York Times, would you summarize what the article was talking about?

-Paul W.
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Christina Georgina

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Re: McGee's article in yesterdays NYT

by Christina Georgina » Thu Sep 06, 2007 1:52 pm

I am sorry for not taking the time to elaborate...
The article describes a technique for making sparkling clear, intensely flavored liquids . Something like consomme on steroids . Rather than clarification with egg white, the clarification is done with a small amount of gelatin, freezing, thawing and straining. You can have the essence of any particular fruit or vegetable - he mentioned essence of parmigiano -
without other flavors/fats.
Mamma Mia !
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Robin Garr

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Re: McGee's article in yesterdays NYT

by Robin Garr » Thu Sep 06, 2007 2:59 pm

Paul Winalski wrote:For those of us who don't subscribe to the New York Times, would you summarize what the article was talking about?


<b>Here's a direct link to the article</b>.

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