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Aerated Foie Gras

trev_teich

If I freeze it in order to cut it into perfect cubes do you think it will turn into a puddle of goop when it thaws?

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Brendan_Lee_56950

What hydrocolloids are you using to stabilize it initially? I think your choice in hydrocolloids is going to determine if it is freeze/thaw stable.

trev_teich

agar, xnathan, konjac gum

Brendan_Lee_56950

The only time i've ever frozen agar is for clarification and it goes through a lot of syneresis but konjac and xanthan should be very stable I think.

Just curious, what % of konjac did you use? I have never worked with it personally but I know from some of my favorite asian desserts it can get very chewy when set.

trev_teich

.2%

Mark_Kalynchuk_34927

I use Foie a lot in my kitchen and I would LOVE to know how this turned out. The only problem I might have with the technique is the amount of chemicals added. I love my Foie as undiluted as possible (though give me nice Fioe Parfait or a Foie and Pork Sausage ad I'm in heaven) and I'd be interested in how the flavour came through.