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Fluid gels

Alexander_50293

Hi, i am trying to make a beet fluid gel with gelatin because that is what i have for the competition. But i am having problem getting it smooth. If i blend it too hard it turns to liquid and when i squirt it out of the piping bag it starts "melting"/turning to liquid at the bottom. Anyone who have any tips or tricks that i can use?

Any help would be greatly appreciated

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Alexander_50293

Thanks, i am hoping that will work

Jess_Voelker_90708

This is a great point. Talked to Nick and he is also concerned that you won't get results you're happy with using gelatin, so for a competition he'd recommend a different approach.

com-chefsteps

My go-to resource for fluid gels is the Eleven Madison Park cookbook. They've got maybe 30-40 in there, lots of different thickeners.

Jess_Voelker_90708

Hey Alexander. Checked in with Chris, he says: "Best bet is to let it set, but not for longer than 18 hours, then push it through a chinoise or fine sieve."

Steve_Brenman_156231

I used Xanthan Gum very successfully to do this with beet juice which I had lightly smoked beforehand. See pics earlier. - needs to be fully blended with a hand blender but works hot or cold and doesn't need too much effort. Arrowroot may also work but needs heat

tshewman

That's right, i fogot! It's right next to Eden's Kuzu.

matthew.snyder77

They sell agar agar at Whole Foods, Eden Foods brand.

tshewman

gelatin doesn't make the ideal fluid gel (IMHO) due to syneresis (liquid leaks out for lack of better words) much heat from a blender will also warm it up and make it more fluid than fluid gel. If there is anyway you can get your hands on some agar (local asian store, online or even many grocery isles) or gellan, those would be much better choices. If you must use gelatin, consider serving it more like a puree, or set it on a sieve without pressing on it and let the liquid seep through. These are somewhat shots in the dark though. Agar or gellan would be better bets. IMHO.