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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.
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From the Publisher
Mugaritz Pectinase Apple
5 g pectinase
25 g water
1 red apple
This recipe from Mugaritz uses pectinase to break down the pectin in apples. Since enzymes have very specific targets, only the pectin is broken up. The flavors of the raw apple are preserved. Breaking down the pectin also breaks down its cell walls and exposes the polyphenol oxidase to oxygen, causing browning.
Poke the apple with a needle 6 or 7 times all over its surface.
Place the apple in a vacuum bag, add the pectinase dilution, and vacuum-pack to medium pressure.
Let the pectinase melt the apple for 12 hours in the fridge.
Open the bag and use a sharp knife to very gently cut the apple into 4 portions.
Serve each portion with a pinch of salt.