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Culinary Challenge Mar 30-Apr 6

Brendan_Lee_56950

Fluid Gels

These weird and wonderful concoctions can be just the thing to push a simple dish to the next level with a touch of texture and big flavor. Building on the recent beet fluid gel video from the team (http://www.chefsteps.com/activities/beet-fluid-gel), this weeks challenge is to adapt your own fluid gel recipe. The video uses low acyl gellan. but depending on your needs you can use agar, gelatin, or carrageenan.

The Texture Hydrocolloid Primers is a great place for inspiration. It can be found here: http://blog.khymos.org/recipe-collection/

Look forward to your entries this week!

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Brendan_Lee_56950

So let's kick this off. Here is my recipe for a sweet and savory onion fluid gel. It has the savory caramel notes from the deeply caramelized sweet onions and a nice underlying umami kick from the worcestershire sauce. Texturally, it's very similar to ketchup and works well as a condiment for sandwiches. I added it to a hot dog yesterday and it was delicious. It also played well as a base sauce for some chicken breasts (done meat class style) with a blackberry and blueberry sauce the other night.

http://www.chefsteps.com/activities/sweet-and-savory-onion-fluid-gel

Jack_Mayer_85396

That does look tasty @Brendan, thanks for sharing it with us!

Pepijn_31744

Cool recipe! That would definitely be great on a burger. Can I ask you why you chose to use such a low amount of low acyl gellan? CS Beet fluid uses 1.25% gellan whereas you use 0.28%* (rel. to stock).

Brendan_Lee_56950

Good catch, that was a typo. I did a 0.5% concentration relative to the stock and caramelized onion puree since the onion puree was very thick to begin with. I think the team used a higher percentage because they started with a beet juice as opposed to a puree. The recipe has been updated to reflect that.

Pepijn_31744

@Brendan that makes sense. Looks delicious