Help with Gelatin: Want to copy a dish from "The Mind of a Chef"

RE: "The Mind of a Chef", Season 1, Ep. 8, ~16:49 (Netflix)

Any gelatin users out there?

IN the Mornay David used a gelatin and it sounded like he started it with an "M". I bought some silver gelatin sheets (~160 bloom) to try.

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Comments

tshewman

He uses Low acyl Gellan (here - https://www.modernistpantry.com/gellan-gum-f.html) at a ratio of .6%.

One (there's a few) difference bt gellan and gelatin is gellan is more heat stable where gelatin melts immediately. You'll notice he is able to pipe it in which means he likely created a fluid gel Mornay using the gellan. If you try this with gelatin after it sets, you could try pushing it through a sieve, but again, the minute you heat it, it breaks down and will become runny instead of a nice smooth thick sauce. Hope that helps.

fitzek2000

Nothing to add to this great post of my friend Todd. 👍

John_H_637272

I have not seen the episode myself yet, but I can imagine the purpose they are trying to achieve is to have a melted gratin cheese sauce that doesn't bleed out everywhere? There's a cheese sauce I use to make at the restaurant I use to work at, where we would make a classic Mornay sauce, but we also used Ultratex-3 (food starch, smooth creamy texture and can withstand heat and acidity). Once the cheese sauce was cooled, we were able to pipe it into or onto anything, place it under the salamander and gratin it. It would be nice warm, soft, and caramelised, but not split and messy. We used a 0.8% weight of our cheese sauce in Ultratex-3

lockgavin

https://www.youtube.com/watch?v=npWjVyIpPeM

Technique. but pipe into molds when it's warm, not as a fluid gel is my guess.

I do wonder if it could be done with agar instead of law acyl gellan?

John_H_637272

yes you could use agar, but the mouth feel of a fluid gel made with Gellan is far superior (in my opinion) to agar. Much smoother and velvety. If you can get your hands on Methocel A4C (modernist pantry), it should work quite well in this application. With methocel the gel will form as he is roasting the roulade (methocel a4c gel forms around 50-55°C, rather than cooling down like Gellan/agar)