http://bostonapothecary.com/?p=120 anything can be elevated by contrast... Sun, 05 Sep 2010 14:25:19 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://bostonapothecary.com/?p=120&cpage=1#comment-3250 sjs Mon, 28 Dec 2009 21:58:02 +0000 http://bostonapothecary.com/?p=120#comment-3250 the froth isn't too stable but aerating does get the ball rolling on oxidation. i used to use the tomato water method and didn't have much success. when you grind up the fruit a lot of pulp can go through your strainer. its even hard to find the space to do it in. pressing the fruit seems to keep the pulp together in the press cake and you really just end up with "fruit water" instantly. the froth isn’t too stable but aerating does get the ball rolling on oxidation. i used to use the tomato water method and didn’t have much success. when you grind up the fruit a lot of pulp can go through your strainer. its even hard to find the space to do it in. pressing the fruit seems to keep the pulp together in the press cake and you really just end up with “fruit water” instantly.

]]> http://bostonapothecary.com/?p=120&cpage=1#comment-3244 dave Sun, 27 Dec 2009 18:42:08 +0000 http://bostonapothecary.com/?p=120#comment-3244 I know that pineapple juice will froth pretty easily, but is the froth stable enough to remain after a resting period? I've been wanting to try a clarification using the tomato water method: puree fruit, filter through chinois or superbag, adjust sweetness/acidity. Any experience with that? I know that pineapple juice will froth pretty easily, but is the froth stable enough to remain after a resting period? I’ve been wanting to try a clarification using the tomato water method: puree fruit, filter through chinois or superbag, adjust sweetness/acidity. Any experience with that?

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