Fluid gel defrosting

I've got a big dinner coming up this weekend and I've been prepping a lot in advance and freezing. To defrost fluid gels should I just move them to the fridge or do I need to blend them again to get back to the consistency I want?

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Seth_Ratner_91225

I have no answer, but let us know what you learn. I was wondering the other day if a gellan-based fluid gel would tolerate the freezer or not... because I made over two pounds of it.

tshewman

If serving cold, would recommend thawing in fridge. Warm, in a water bath. Keeps consistency quite nicely. Have done it with a few (beet gel recently).

anthony_34093

I'll be serving them cold. Wasnt sure if theyd be too thick in the fridge or if theyd need another blend. (raspberry, soubise, and carrot)

tshewman

Should be fine. Test to be certain, but would be surprised if it was an issue. you can use the bag itself as a piping bag (assuming they were vacuum sealed) and squeeze bottles work great. If they were not, you may want to check for moisture.