March 2015

50 bookmarks saved in March 2015

Enzymatic Peeling? Hell Yes!

http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes
A few years ago, a number of chefs got a hold of Peelzym, an enzyme that can dissolve the white part of citrus (the albedo) while leaving the fruit segments and the colored part of the peel (flavedo) intact.  It can be used to automatically peel and suprem