Great Pre-Carb tip

ArtGuy · Post by **ArtGuy** » Fri May 12, 2006 3:53 pm

Thanks to Steve for telling me about this. For those using the "organic cottage cheese" mix for pre-carb ( sour cream, buttermilk and charcoal)

You can freeze that stuff and use only what you need by breaking a piece off and thawing it out. It will keep indefinatly. Apparently Tonni just mixes the ingrediants together in a freezer bag and throws it in there. Pretty slick eh?

bvartist · Post by **bvartist** » Fri May 12, 2006 4:21 pm

Great tip John! I was just about to try my first precarb. Now I won't have to throw the leftovers out. (or spread it on toast!) 8O

LexKY_Pipe · Post by **LexKY_Pipe** » Sat May 13, 2006 1:31 am

Geeze, and I've been putting it on baked potatoes after I pre-carbed! Now I can save it for the future!

marks · Post by **marks** » Sat May 13, 2006 8:35 am

Thanks for the tip John. I'm going to try that.

carthagena · Post by **carthagena** » Sun May 14, 2006 3:35 pm

Thanks for the tip !
I have a question about this coating. I tried to do some. How many time does it take to dry ? In several days, it wasn't...
But as I can't find sour cream in France, I let cream be sour, you think it is the right way ?

David

TreverT · Post by **TreverT** » Mon May 15, 2006 7:58 am

carthagena wrote:Thanks for the tip !
I have a question about this coating. I tried to do some. How many time does it take to dry ? In several days, it wasn't...
But as I can't find sour cream in France, I let cream be sour, you think it is the right way ?

David

It should dry almost immediately - this mix dries fast. You should be able to get sour cream here, at least I can up in Bretagne. En français, you are looking for "lait ribot" and "créme fraiche" (sorry if my accents are wrong). I buy mine at the SuperU across the street. Bon chance!

carthagena · Post by **carthagena** » Mon May 15, 2006 12:41 pm

TreverT wrote: It should dry almost immediately - this mix dries fast. You should be able to get sour cream here, at least I can up in Bretagne. En français, you are looking for "lait ribot" and "créme fraiche" (sorry if my accents are wrong). I buy mine at the SuperU across the street. Bon chance!

Hi Trever
Ok, so I had mix too much buttermilk or my sour cream wasn't a sour cream. I went to a "Cremerie" and the "cremier" didn't know what sour cream is

About the sour cream, you use both "lait ribot" and "creme fraiche" to make the sour cream ? Thanks for the tip, I'll look at SuperU of the town my girlfriend lives this week-end.

TreverT · Post by **TreverT** » Mon May 15, 2006 12:59 pm

Not exactly. Unfortunately, you are suffering from a mistaken translation, or more accurately, a too-literal translation. When you ask for "sour cream", I bet you are thinking it means just what it seems to mean - creme that is sour. But, en anglais, it is a generic name for creme fraiche ("sour" refers to the flavor, instead of the creme being sour). I was lucky to know a French maitre chef who is expert in the correct translations of ingredients between English, French, Italian, Spanish, and probably other languages. SuperU's creme fraiche is exactly the same stuff that one would buy in the US with the label "Sour Cream".
By coincidence, I just got some more today. At our SuperU, the lait ribot and the creme fraiche are side-by-side on the refrigerated aisle with the cheeses.

carthagena · Post by **carthagena** » Mon May 15, 2006 1:07 pm

Ahhh... so I made a big mistake leting the cream be sour. Ooops ! :dunno:
I hope the pipe of my client will not be too much bad at the first bowls...
And for the "lait ribot", what use do you do ? If I understood correctly, it is not necessary to use it in the precarb ?!

Thank one more time, Trever. That's a chance that it exists pipemakers like you that help the beginners.

TreverT · Post by **TreverT** » Mon May 15, 2006 4:28 pm

carthagena wrote:Ahhh... so I made a big mistake leting the cream be sour. Ooops ! :dunno:
I hope the pipe of my client will not be too much bad at the first bowls...
And for the "lait ribot", what use do you do ? If I understood correctly, it is not necessary to use it in the precarb ?!

Thank one more time, Trever. That's a chance that it exists pipemakers like you that help the beginners.

In fact, it may smoke rather weirdly, but it is easy enough to fix just be removing the coating and replacing it with a correct one. Lait ribot is needed to balance the mixture - just carbon and creme fraiche would be too thick, and not mix well. The lait adds liquidity, and helps the elements blend.

carthagena · Post by **carthagena** » Mon May 15, 2006 4:34 pm

TreverT wrote: In fact, it may smoke rather weirdly, but it is easy enough to fix just be removing the coating and replacing it with a correct one. Lait ribot is needed to balance the mixture - just carbon and creme fraiche would be too thick, and not mix well. The lait adds liquidity, and helps the elements blend.

Thanks Trever !
I'll intent it. So, I don't use buttermilk in this mixture. Only creme fraiche,active charcoal and lait ribot.
Thank for your patience

TreverT · Post by **TreverT** » Mon May 15, 2006 5:07 pm

Just to clarify, lait ribot IS buttermilk.

Lait ribot = US buttermilk
Creme fraiche = US sour cream

En français, les trois essentials - lait ribot, creme fraiche, et charbon poudre.

carthagena · Post by **carthagena** » Tue May 16, 2006 1:58 pm

Woaw... what complicated it is...

Now, I have all understood. Thank you Trever !

Best regards
David

MilesW · Post by **MilesW** » Wed May 17, 2006 9:06 am

Is there a formula for this as far as correct proportions for the mix?

TreverT · Post by **TreverT** » Wed May 17, 2006 9:11 am

MilesW wrote:Is there a formula for this as far as correct proportions for the mix?

If you forum-search here I think you'll find someone's measured proportions on this. Personally, I play it by feel, just mixing the bits until it stirs right.

ArtGuy · Post by **ArtGuy** » Wed May 17, 2006 10:03 am

I mix the sour cream and buttermilk until it is about the consistency of latex house paint. Then I add the charcoal until it is as dark as I can get it. It usually ends up being the consistency of slightly loose pudding when I am done.

I have frozen some, thawed it and used it. It takes a bit longer to dry than it does when fresh but it indeed works.

MilesW · Post by **MilesW** » Wed May 17, 2006 10:44 am

Trever, Thanks I found what I need using the search funtion. You would think I would know enough to go that route first. Old age plays tricks on the mind LOL.