• Education
    • Courses
      • Spherification
      • Gummy Course
    • References
    • Ask A Chef
  • Recipes
    • Baked Goods
      • Breads
      • Cakes
      • Pastries
      • Pies
    • Breakfast
    • Starters
      • Salads
      • Soups
      • Appetizers
    • Meals
      • Entrées
      • Sides
      • Cured Foods
      • Fermentation
    • Desserts
      • Frozen Treats
      • Gummies
      • Candies
      • Baked Desserts
      • No-Bake Desserts
    • Beverages
      • Alcoholic
      • Non-Alcoholic
    • Snacks
    • Sauces, Condiments & Garnish
    • Spherification
      • Direct Spherification
      • Reverse Spherification
    • Special Diets
      • Plant-Based
      • Meat Analogs
      • Seafood Analogs
      • Gluten-Free
      • Keto
      • Dairy-Free
      • Sugar-Free
  • WTF
  • Shop
Instagram
Facebook
Twitter
Pinterest
x

The Secret of Pectinex

August 21, 2018Marc Frechette
Print Friendly, PDF & Email

PectinPectinexWTF


Never Miss an Episode: Subscribe on YouTube

Subscribe on YouTube

WTF – Pectinex? Simple Citrus Supremes

From clarifying juices to the perfect citrus supreme, and even the perfect french fry, Pectinex is a must try ingredient for saving time or handling problematic pectin.

Featured Ingredients
Pectinex

Read More!
Ask A Chef – The Salsa Jam
Cooking Issues – The Quest for French Fry Supremacy

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

You Might Also Like...

  • The Secret of Mono + Diglyceride Flakes
    see more
  • The Secret of Keto Shake and Bake
    see more
  • The Secret of Expandex
    see more

Comments (6)

Jeff

September 10, 2018 11:44 am

Will pectinex break down garlic skin so you have peeled cloves? Will it break down any food containing pectin? I have read that garlic skin contains 11% pectin

Janie Wang

September 17, 2018 11:47 am

Hi Jeff, we haven’t tried it ourselves but if there’s pectin in it then it would work. With only 11% pectin you probably won’t get rid of all the skin.

Maggie

October 30, 2019 7:02 pm

ooooh, totally worth trying with garlic, though: peeling garlic is a bore.
I’m excited because supreming citrust is one of my least-favorite kitchen chores; I’m having folks over to dinner in a few days, and thanks to Pectin-Ex the’re going to get a lovely citrus salad. AND to go with that citrus salad they’re going to get a cake flavored and festooned with candied citrus peel courtesy of Pectin-Ex. I am thrilled.

The Secret of Stress Free Thanksgiving

October 13, 2020 10:42 am

[…] and Other Links you Might Like! WTF – Pectin WTF – Pectinex WTF – UltraTex and Ultra Sperse Ask A Chef – Moo […]

James Ramirez

March 16, 2022 8:05 am

What is the ratio of pectinexx to water

Scott Guerin

March 16, 2022 4:41 pm

2-4ml per 500ml of liquid is a good starting point. But it can go higher if need be to speed up the process.

Recent Posts

Modernist Ingredients: Volume to Weight Conversion Reference Sheet

The Confusion over Conversion

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

Subscribe for Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

Success! Thank you for subscribing.

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved
Instagram
Facebook
Twitter
Pinterest