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Maintaining Luster on Gellan "Chaud-Chaud" Coatings?

avisharb

Hello all,

First of all, thanks to the creators of this forum! I have a hard time initiating "dialogue" with others as we are in Isolations-ville, Ohio; so all my time is spent reading and messing up frequently, but always trying to learn along the way. Having a resource like this is the best thing to happen to me since the Ideas in Food workshop that tapped into and changed my thought process forever. Now that I got that out of the way, I was wondering if anyone has advice on the best way to keep the appearance of an item cooked in a gellan coating sous-vide? I have a before and after pic below; I'm pretty happy with how it looks after being dipped in the gellan bath twice, but after film wrapping it, sealing it, and cooking it I feel that its pretty dull and unappetizing looking comparatively. I've tried doing it bagless with the CVAP, however it seems to cause issues with moisture building on the coating, excess beet juice running off into the water pan, turning everything red, and making the kitchen smell of warm earthiness. It is also quite possible that I am not wrapping it tightly enough out of fear of it sticking to or ruining the coating. Any feedback would be greatly appreciated! Thanks for taking the time!

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Chris_Young_80640

@Avishar -- Let us know how it goes.

avisharb

Thanks very much! I suppose that the simple answer was probably exactly what was needed; I will put the oil on next time and wrap it very tightly! Will give it another shot and for fun will try the other suggestions as well. Perhaps I should take cue from the spambot though and apply some sort of pickup truck lining to my Salmon? I'm sure the luster will never fade...

Chris_Young_80640

Simple thing to do, that may give you what you want is to carefully wrap it—keep the plastic wrap stretched tight and with no wrinkles—and then brush the plastic wrap with a neutral oil to prevent sticking. The oil will also help keep the gelled surface shiny.

Brendan_Lee_56950

I don't see why not, hydrate with the liquid you want and then dehydrate again. Or just make them from scratch and sub in something other than water.

Tim_Sutherland_52834

Have you tried dipping the cooked salmon in to a warm gellan bath or poured a gellan mixture over the cooked fish (think glazing a cake).

I have achieved a similar effect by steaming salmon wrapped in rice paper (stolen from eve: Contemporary Cuisine). It would be interesting to see if rice paper could be flavoured and coloured.

michaelnatkin

A completely uneducated, untested suggestion: what about hitting it with a heat gun (or even a distant blowtorch) for just a few seconds to lightly melt the outermost skin of the gellan? Would that refresh the sheen?