So after the weekend neither of the preparations I had left in the kitchen really worked out. The Parmesan mix was just the same and didn't turn into noodles and the consomme was too dense and didn't clarify when defrosted. Well actually the sauce was too reduced and so at fridge temperature was still a solid gel. I ended up clarifying it the normal way and it was fine. For the noodles I decided, after talking with a friend (cheers Reuven) to use only the whey from the Parmesan and 1.5% Methyl-cellulose.Success. Well Kind of. The noodles set and we're really intense Parmesan flavour. However the flavours were all wrong.The consomme was far to strong and masked the flavour of the noodles. As you can see the first Syringe I used was to thick and the noodles were more like tagliatelle, but a thinner hole sorted that out. So to the next task. I have a lighter tomato flavoured broth to clarify tomorrow and maybe 2% methyl for a firmer noodle. I'll let you know.
2 comments:
;-)
instead of more methocel use sg150 it has a stronger bonding quality and also is a stronger thickener. there is a chart on the DOW Chemicals website that details the properties of all forms of methocel.
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