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Adding PGA to puree

David_Quintana_63467

So i am wanting to make a stable gel with PGA that when in contact with my consomme will not cloud.
thought number one: Make standard aioli and blend blanced scallion into it.. shear in 1% PGA
Thought number 2 which might be too globby in my opinion do a scallion puree in the style of your watercress puree but add 1% PGA
What i want to do is paint brush it around the bowl and when it comes into contact with my red hued consomme..it will not cloud..
am i in the right direction>>?

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Comments

David_Quintana_63467

aka Hydrocolloid 602 by tic gums...why do i remember this stuff?

Brendan_Lee_56950

I think we're going to need a glossary at some point. I feel like i'm at work dealing with drug names and the differences between generics and commercial brands. When I looked up PGA I found (alongside propylene glycol alginate) it labelled/substituted 1:1 with fenugreek gum, gum arabic, and combinations of gum arabic and caregeenan. Very confusing for us rookies!

That dish looks very tasty!

prince_of_porcelain

I'd be happy with a bowl of that!

Chris_Young_80640

Excellent. Thanks for checking back and sharing your result. Looks delicious, by the way.

David_Quintana_63467

So just FYI....1% PGA was great..did not cloud my kimchee consomme