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Discussion in 'Fruit, Nuts & Vegetables' started by TomKnollRFV, Aug 6, 2018.
Thanks for trying that. Like. Someone had to do it!
First off, while this is interesting stuff, it does not entice me one bit. :) In any event, I suspected the "ash" was more than likely soda ash or sodium carbonate and when I searched sodium+carbonate+fruit I found some interesting things. Seems it's like cure for fruit. https://onlinelibrary.wiley.com/doi/abs/10.1002/ps.880
I thought I saw somewhere that they actually put wood ash in the brine and that is what changed the texture. I’ve got a buddy in the restaurant biz in Fla, they are doing it now and I know they used pecan ash in the brine.
Chemically I think wood ash and soda ash are somewhat similar in that they both are alkaline and would raise pH of the brine, so both might work. Maybe it's just a large amount of sugar in the brine and it jells into a candy type thing? That could explain the sheen too.
I’m new to this forum, but I came across this little gem. I love making up concoctions. I am going to try this over the next few days. I’m going to do it two different ways. I will keep you all updated if you’d like.
Let me know! It can't be weirder than grilling it right?