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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?

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

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

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

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

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!

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.

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.

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.

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.

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

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.

Woaw... what complicated it is...
Now, I have all understood. Thank you Trever !

Best regards
David

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

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.

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.

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.