||This makes about 42.5 liters of food, enough to fill about 4,250 vials with
10 ml of food each. Even when hot the food is thick - be sure your pump can
handle it before you make a large batch.
|Light malt extract (dehydrated) OPTIONAL
||grams (we no longer use this ingredient)
|Light corn syrup
|*adjust agar concentration according to the gel strength of your agar
Bad food is often simply dry food.
Seemingly small changes in the cooking process can make a significant difference
in the quality of the food if those changes result in increased water loss.
If you cook small batches in a large kettle, don't have a covered kettle, need
to cook the food longer, or are in a particularly dry environment you might
need to increase the proportion of water in this recipe.
- Measure malt if using it, and corn syrup (separately),
- Mix yeast and soy flour, hydrate
with 3 liters of the water, more if necessary (use a hand mixer, or press
out larger lumps with fingers or the back of a large spoon), set aside.
- Measure cornmeal and agar into
a large container, add 5 liters of the water, mix until lump-free, using more
water if necessary to produce a smooth slurry.
- Set aside about 4 liters of the
- Bring the remaining water to a
- Stir cornmeal and agar mixture
again (add some of the set-aside water if needed) and pour the smooth slurry
into the rapidly boiling water (both points are important to avoid lumps that
will clog the pump). Stir the pot at the same time if possible (we have an
electric stirrer). If the cornmeal-agar mixture begins to form lumps as it
is poured, add more of the set-aside water and mix well before pouring the
rest of it into the boiling mixture. Use any remaining set-aside water to
rinse the cornmeal-agar dregs into the pot.
- Stir in malt if using it. Lumps will form
at first, but unlike cornmeal lumps, these will cook out.
- Stir in yeast-soy mixture and then
the corn syrup.
- When mixture has just begun to
bubble at the edges start timing and cook for 10 minutes, stirring frequently.
- Turn off heat source.
- Stir in propionic acid. If you
have time, cool to 70oC before adding the acid (we don't).
- Dispense the medium.
- Cool before plugging if time allows.
- Not all brands of cornmeal are
comparable - test before you buy in bulk. We buy "Aunt Jemima Yellow Cornmeal"
from Quaker Oats through our campus
- Soy flour
- Soy flour is available from ADM,
Protein Specialties Division, Decatur, IL 62525, phone 800-637-5855, fax 217-362-3959,
as Nutrisoy® (product #063-100).
- The amount of agar should be
determined empirically for your brand and lot of agar. We buy agar from Moorhead & Co., Inc., 6923 Woodley Ave., Van Nuys, CA 91406, phone
800-423-3170, fax 818-787-2010.
- Corn Syrup
- We use Karo® light corn syrup.
- We use SafPro Relax+YF deactivated
dry yeast from Lesaffre
Yeast Corp., phone 877-677-7000 (product #73050).
- Buy malt from a brewing-supply house -- scientific grade is far too expensive. We buy "Spraymalt Light"
made by Munton's PLC from L.D. Carlson Co., 463 Portage Blvd., Kent, OH 44240, phone 800-321-0315,