Hot baked bean Terrine/ Hot gel methods... suggestions greatly appreciated.

Hello community, looking for some support on this one. Anything would be appreciated.

Goal: Hot baked bean terrine that is firm and brittle, enough so that slicing it for clean plate presentation will not be an issue.

I used information from MC on hot gels for my first attempt. There is a section on different hot gels with a basic percentages chart according to the firmness of the end product. One column mentioned it works well with hot terrines and that is what I tried first.

First attempt included : Guar gum .25% / agar .45% - this is suppose to result in a firm and semi-brittle end result
Method: standard production method for baked beans > drained excess liquid (pretty viscous at this point already) > cooled liquid and blended hydro colloids thoroughly > reincorporated into beans and brought up to temperature > poured into mold to set.

First attempt resulted in failure with little to no gelling or setting of the baked beans during a hot or cold period.

Things to consider:
- colloids were scaled to 100% of excess liquid ( beans were not considered in total weight )
- after placing in mold, would a cooling period be necessary to set, and than reheat to achieve end result?
- Would setting the terrine cold, than slicing, than reheating to achieve proper temp be a better method?

I am simply looking for a direction to go in and any suggestions or ideas would be greatly appreciated. Thank you!

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grant

You will need xanthan in there as well to help with the water purging. Also, use the entire weight of the product when scaling the hydrocolloids. Can you tell me about the recipe, share the formula and steps, this way I can help a bit more.

com-chefsteps

I've tried two terrines sous vide I wanted to make sliceable; the agar one didn't bind to the asparagus and fell all over the place. The xanthan/egg veg pureé worked wonderfully.

jbriere1022

Thanks Grant and Ted,
I appreciate the help because I feel like I am fishing in the dark at this point.
Grant, I understand what you mean by the xanthan helping to prevent the water from purging

So the goal is to be able to slice baked beans cast in a half sheet tray,like a terrine. Looking for the slice to be rectangular in shape (3/4" thick/ 4" long/ 1 1/2" wide) roughly.
I have been using pre-cooked baked beans from a can to experiment with getting it to set, just to see if it possible and to ensure this is the approach I want. ( the canned beans do not have anything in the ingredient list that I would think would effect the hydra-colloids / modified cornstarch would be my only concern but unsure )

The latest attempt:
Beans                       - 600g      100%
liquid from can:        - 200g        33%
water added to liquid    - 200g       33%
Agar                             - 4g            .4%
Guar                             - 2g            .2%
xanthan                         - 2g           .2%

- strained off the beans from the excess liquid in the can thoroughly.
- added water (stock in future) to the liquid from the can because it was very viscous and I felt there wouldn't be enough to thoroughly blend in the hydra-colloids.
-blended in the colloids with the liquid. The liquid became very thick and light in color due to the incorporation of air I am assuming (remove with chamber sealer in future attempts if necessary)
- heated the beans and the liquid with colloids together to boiling.
- poured into plastic wrapped sheet tray to cool and set
- attempted to slice the thickened baked beans once cool to lay out on trays for service
- trays would than be re-heated for service while keeping shape of the terrine

things to consider:
- I think am lacking a general understanding of at which point the thickeners are gonna react. In my experience a hydra-colloid reacts immediately with water, unless it is heat activated like agar. I was expecting it to set once the agar has been activated at a boil and than cooled in the mold.

Unfortunately this batch did not set anywhere near firm or brittle enough to slice

Like always, any support from this community is greatly appreciate!

picture I took just so you have an idea