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24Sep/1418

Pineapple Glass

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The pineapple glass is a thin, glossy and flexible sheet that can be used to wrap other ingredients or made crispy by dehydrating it. A great way to add flavor with an interesting new texture and presentation. This technique is possible thanks to Pure-Cote B790, a modernist food starch derived from corn which has been specially modified to form clear flexible films with excellent sheen when it dries. You can use this technique with flavored liquids such as consomme, fruit juices and vegetable juices. In this case we wrapped Emmental cheese with pineapple glass.

Pineapple glass - Pure-Cote film trio

Pineapple glass made with Pure-Cote B790 -single

Pineapple Film with Pure-Cote B790Ingredients

- 200 g (7 oz) pineapple Juice

- 1 g salt

- 2 dashes angostura bitters

- 24 g (0.85 oz) Pure-Cote B790

Preparation

Pineapple Glass

1- In a small pot, create a slurry with Pure-Cote B790 and a little pineapple juice.

2- Blend in the rest of the pineapple juice to disperse the starch.

3- Over medium heat, bring the mixture to a minimum of 71 °C (160°F) and hold for 10 minutes to allow the Pure-Cote B790 to hydrate fully.

4- Mix in angostura bitters and salt.

5- Pass through a fine sieve.

6- Spread on glass or acetate sheets, making a thin layer of about 1mm. Pour a small amount in the center and tilt the sheet or glass to spread the liquid close to the edges.

7- Let it dry on a flat surface at room temperature for 12 hours or more if necessary.

8- Carefully peel off the pineapple sheets from the acetate or glass.

Pineapple Glass Texture

- The sheets should be malleable when dried at room temperature. You can cut them with scissors.

- Place them in a dehydrator for a few hours to make them crispy. Then store them in a sealed container with desiccant packets.

- You can also wrap an ingredient with the pineapple glass when it is malleable and then dehydrate it to make it crispy. Keep in mind that the ingredient you wrapped should still taste good after the dehydration process. You can wrap powder fat or oil using tapioca maltodextrin for example.

In this case we wrapped a thin square of Emmental cheese with the pineapple glass but we didn't dehydrate it because the cheese would become greasy. Try this technique with other flavored liquids and fillings!

Pineapple glass wrapping steps

 

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  • Theocracy588

    Should I be spraying the glass with a thin coating of vegetable oil of some kind? I’ve been unable to get the creation (I was trying to make rhubarb glass) off of the glass. If not that, what else should I consider? Perhaps I’m spreading it too thin? What approximate area does this recipe cover?

    • QuantumChef

      what’s the problem you are having?

      • Theocracy588

        After mixing the Pure-Cote into the rhubarb juice and heating the requisite time, I poured the mix onto a sheet of glass. After letting it dry (it was no longer sticky on the surface), I was unable to remove it from the glass. I thought perhaps I spread it too thin.

        • QuantumChef

          Was it cracking? Try making it a little thicker but may be it is the lack of sugar from the pineapple.

          • Theocracy588

            Does the liquid need a fairly high sugar content? This was rhubarb juice which I made and only sweetened slightly. There’s probably not a lot of natural sugar content in rhubarb. It wasn’t cracking, it was pretty much just stuck.

          • QuantumChef

            What happens when you try to peel it with the help of a knife?

          • Theocracy588

            It just sort of resists releasing and ends up tearing. It gets stuck to the glass pretty well.

          • QuantumChef

            Try coating the glass with a little oil first.

          • Kristoffer Basznianin

            try to use silipat sheet

          • Guest1

            spray with pam and wipe excess with a paper towel. it also helps to flip sheet and peel the acetate from the rhubarb glass

          • Guest1

            Sorry just re-read and saw that you were using a piece of glass and not acetate. Acetate works every time, I’ve never had a problem with it. could be the glass you are using.

  • Reb Cheff

    does pure cote have a kosher certification?

    • QuantumChef

      Yes it is.

  • Abbi

    What’s the angostura bitters for? :)

  • Justin Wright

    I’ve tried this recipe SEVERAL times; following it precisely with the exception that i’m using muscadine juice instead of pineapple………………i CANNOT get the liquid to set for the life of me. Is it the acid that’s preventing it from setting?? Havent tried any other liquids yet.

    • QuantumChef

      Hi Justin, are you in a humid area? Have you tried waiting longer? What happens?

      • Justin Wright

        Humidity has been around 40% the last few days. I’ve let it sit for as long as 36 hours with new success – it’s still very much just a pourable liquid. I’ve tried the above recipe word for word and i’ve tried the recipe from alinea word for word. Only modification is the Muscadine juice. My next step which i was going to try tonight was to try it in a dehydrator around 30C for a few hours to see if it would set up.

        • QuantumChef

          Maybe there is something going on related to the juice you are using but I am not sure.