I looked again this afternoon and couldn't find any common name for Trisol.
But here's a resource that might help for future experiments and names.
http://blog.khymos.org/recipe-collection/
And a recipe using "Metil" From Adria.
http://www.albertyferranadria.com/eng/videos-and-recipes-gelification05.html
I have a few grams of that and I want to try that recipe soon. Tho, I suspect it might actually be methylcellulose, which is more commonly available as unflavored Citrucel at the drug store.
I also have and recommend a gram weight scale that measures accurately to gram weights. This one is less than 20 dollars.
http://www.amazon.com/gp/product/B0012LOQUQ?ie=UTF8&tag=wwwsholaolunl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0012LOQUQ
It only weighs up to 100 grams tho, but very accurate for small gram weights.
Interesting, I never knew Benefiber is wheat starch. I've seen wheat starch sold at Asian groceries before, and was wondering if that would work similarly. It is nearly impossible to find whether the Trisol product from Ferran Adria's Texturas line is the same as any non-branded wheat starch.
the best thing about trisol isn't necessarily its ability to make things crispier, although that is a great reason to use it, but rather it's ability to keep things crispy over a long period of time (3-4 hours) after the initial frying. Im hoping that I will be able to actually reheat the fried items in an oven for plating an event of 300+ people without losing the real integrity of the component. If it doesn't work though I'll just change the dish, hence the need for a small quantity
This is such an interesting pickle! From what I’ve gathered on the web (and what’s in my pantry), Wondra is a quick-mixing pre-gelatinized instant flour, which also contains malted barley flour in its ingredients. It will dissolve without lumping when stirred into a hot liquid, like when thickening gravy. It will also make a light and crispy crust when breading and frying stuff.
Web info on Trisol is pretty slim. It’s a soluble fiber derived from wheat. Which got me thinking…so is Benefiber (wheat dextrin), which I also have in the pantry – it keeps things, ahem, regular. Benefiber is flavorless, odorless, sugar-free and can be used in cooking and baking, says the label and website.
From the pictures on the web, Trisol looks exactly like Benefiber. Benefiber is sold in much smaller quantities, but it’s still pricey, and is available on Amazon, at Costco, or any pharmacy and probably supermarket.
Here’s a great Trisol story from MyLastBite blog: http://mylastbite.wordpress.com/2009/05/14/trisol/
Sounds crazy, but I wonder if they are the same thing?
I keep wondra flour in my pantry. I'm also curious about tristol..and if it's the same product, with a fancy name? I don't think it "wondera" would be common in Europe. But it sounds like same application and use.
I rarely deep fry things. Or batter fry things, but I do reach for "Wondera Flour" to dust on season fish, or chicken to shallow fry. It gives a nice crispy crunch, without using an egg wash and it clings well to meats on it's on for shallow frying 'dusting'.
And super easy to use due to the shaker top. Season the meats..and dust and shallow fry and it's never greasy..just crunchy. I have used it for an addition to tempura, (along with bread crumbs) and onion rings. When I occasionally deeper fry things.
Okay, And I'm NOT speaking with authority here as I've never tried the product.
But just a shallow search it seems to be a wheat product. Used to help 'crunch up' tempura or fried batters.
I'm thinking..thinking. It might actually be a higher class version of "Wondra Flour"....commonly available in supermarket.
If you've never tried "Wondra flour" Try it...it's a stable in some southern USA homes.
Shirley Chorriher http://en.wikipedia.org/wiki/Shirley_Corriher
Sings it's praises in her lectures...adding it to pie crusts...fried onions rings..etc.
It's sold in a blue bottle..shaker top. at supermarkets.
I use that all the time for fish, shaking on chicken cuttlets..and mixing in flour for fried application.
Like I said-- I really do not know if this is the same, or similar product. But I think the results might be the same. It's also very nice to keep on hand for thickening sauces as it doesn't clump up as flour does in warm sauces..just a little wisking and it incorporates very nicely and thickens quite well.
The Ferran Adria 'texturas' line sells that. Amazon has it..for a big price tho. http://www.amazon.com/For-The-Gourmet-Texturas-4000grams/dp/B001TJTF5W
I've found that some of his 'Texturas' line uses Spanish names for things that are commonly called by a "E" code for commercial food products.
Will Powders- has some of those for cheaper.
I don't know what the english name would be or what the product would be called by E code or english name...but I've hit this before for his "texturas line" With Spanish name used instead of common english names. I'll dig deeper tomorrow---good luck. It's not listed in his A-Z book tho by that name.
8 Comments
I looked again this afternoon and couldn't find any common name for Trisol.
But here's a resource that might help for future experiments and names.
http://blog.khymos.org/recipe-collection/
And a recipe using "Metil" From Adria.
http://www.albertyferranadria.com/eng/videos-and-recipes-gelification05.html
I have a few grams of that and I want to try that recipe soon. Tho, I suspect it might actually be methylcellulose, which is more commonly available as unflavored Citrucel at the drug store.
I also have and recommend a gram weight scale that measures accurately to gram weights. This one is less than 20 dollars.
http://www.amazon.com/gp/product/B0012LOQUQ?ie=UTF8&tag=wwwsholaolunl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0012LOQUQ
It only weighs up to 100 grams tho, but very accurate for small gram weights.
We really need a Spanish Speaking Chemist here!
Web info on Trisol is pretty slim. It’s a soluble fiber derived from wheat. Which got me thinking…so is Benefiber (wheat dextrin), which I also have in the pantry – it keeps things, ahem, regular. Benefiber is flavorless, odorless, sugar-free and can be used in cooking and baking, says the label and website.
From the pictures on the web, Trisol looks exactly like Benefiber. Benefiber is sold in much smaller quantities, but it’s still pricey, and is available on Amazon, at Costco, or any pharmacy and probably supermarket.
Here’s a great Trisol story from MyLastBite blog: http://mylastbite.wordpress.com/2009/05/14/trisol/
Sounds crazy, but I wonder if they are the same thing?
I keep wondra flour in my pantry. I'm also curious about tristol..and if it's the same product, with a fancy name? I don't think it "wondera" would be common in Europe. But it sounds like same application and use.
I rarely deep fry things. Or batter fry things, but I do reach for "Wondera Flour" to dust on season fish, or chicken to shallow fry. It gives a nice crispy crunch, without using an egg wash and it clings well to meats on it's on for shallow frying 'dusting'.
And super easy to use due to the shaker top. Season the meats..and dust and shallow fry and it's never greasy..just crunchy. I have used it for an addition to tempura, (along with bread crumbs) and onion rings. When I occasionally deeper fry things.
But just a shallow search it seems to be a wheat product. Used to help 'crunch up' tempura or fried batters.
I'm thinking..thinking. It might actually be a higher class version of "Wondra Flour"....commonly available in supermarket.
If you've never tried "Wondra flour" Try it...it's a stable in some southern USA homes.
Shirley Chorriher http://en.wikipedia.org/wiki/Shirley_Corriher
Sings it's praises in her lectures...adding it to pie crusts...fried onions rings..etc.
It's sold in a blue bottle..shaker top. at supermarkets.
I use that all the time for fish, shaking on chicken cuttlets..and mixing in flour for fried application.
Like I said-- I really do not know if this is the same, or similar product. But I think the results might be the same. It's also very nice to keep on hand for thickening sauces as it doesn't clump up as flour does in warm sauces..just a little wisking and it incorporates very nicely and thickens quite well.
I've found that some of his 'Texturas' line uses Spanish names for things that are commonly called by a "E" code for commercial food products.
Will Powders- has some of those for cheaper.
I don't know what the english name would be or what the product would be called by E code or english name...but I've hit this before for his "texturas line" With Spanish name used instead of common english names. I'll dig deeper tomorrow---good luck. It's not listed in his A-Z book tho by that name.