[Sca-cooks] : Re: Quince juice

Claire Clarke angharad at adam.com.au
Sat Oct 15 05:02:16 PDT 2011


Message: 8
Date: Thu, 13 Oct 2011 18:51:18 +1300
From: Glenn Adrian <gadrian at clear.net.nz>
To: 'Cooks within the SCA' <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Quince juice
Message-ID: <000001cc896c$216c22f0$644468d0$@net.nz>
Content-Type: text/plain; charset=iso-8859-1

Well if cooking produces a cloudy juice, then what about steaming them to
soften them up prior to pressing them?


I suspect you'd still get some cloudiness. Heat denatures protein (changing
its texture and appearance), and any method of applying heat will do this. I
wonder whether freezing would work, though. This breaks up the cell walls
without actually denaturing the protein (I think). It would probably work
better with soft fruit than something hard like a quince.


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