[andersen]

What is added to the pea pure to make this sheet? I'd realy like the recipe..... It can't just be frozen 'cause it seems a bit flexible when moved.

[sethrotull76]

andersen, on 22 March 2010 - 03:52 PM, said:

What is added to the pea pure to make this sheet? I'd realy like the recipe..... It can't just be frozen 'cause it seems a bit flexible when moved.

You could do this a number of ways, but gelatin is easiest. For a low Ph like peas you'd probably need about 6-7 sheet gelatin to a liter.

[andersen]

Thank you. I guess it's made like a pea soup that is less thick than a puré then. I'll give it a try..

[sethrotull76]

andersen, on 25 March 2010 - 05:38 AM, said:

Thank you. I guess it's made like a pea soup that is less thick than a puré then. I'll give it a try..

Its going to melt before it reaches the table, so it should be whatever consistency you want it as a sauce. Unless you melt it over something cold, in which case it will re-gel.

[andersen]

Yeah alright. But I tried it yesterday and it didn't work, the gel broke in two pieces whenever i placed it on something for it to melt. I blanched the peas, strained them and blended them with a small amount of water for the blender to run smoothly. I used 6 leaves for a liter.. Have you ever tried making it?

[sethrotull76]

andersen, on 26 March 2010 - 01:19 AM, said:

Yeah alright. But I tried it yesterday and it didn't work, the gel broke in two pieces whenever i placed it on something for it to melt. I blanched the peas, strained them and blended them with a small amount of water for the blender to run smoothly. I used 6 leaves for a liter.. Have you ever tried making it?

Not with peas, but with a thousand other things. That much gelatin in a liquid will make a pretty firm gel. I suggest thawing the remainder of it to refrigerator temperature and seeing if you have a good gel, or if your base has too much solids in it. Something is interfering with the gel.

[joel]

In the video what was that tool used to cut the sheets into even strips?

[porsche01]

joel, on 13 April 2010 - 09:54 PM, said:

In the video what was that tool used to cut the sheets into even strips?

Have you tried High-Acyl gellan gum. Or something else Thermoreversable. I have never done it with this application before but I have done it with other things.

[porsche01]

joel, on 13 April 2010 - 09:54 PM, said:

In the video what was that tool used to cut the sheets into even strips?

Have you tried High-Acyl gellan gum. Or something else Thermoreversable. I have never done it with this application before but I have done it with other things.

[alicefangliu]

The tool used to cut Pea sheet sauce is:


American Metalcraft (MWPC6X2) - Six-Wheel Pastry Cutter $22.00
From
Restaurant Supplies and Equipment
1-877-877-4379

Or http://www.katom.com...l?CID=shopzilla $20.88