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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?