Reduced wine Fluid Gel Question?

Alston_Williamson_160906

Can you make a fluid gel with red wine that has been reduced to intensify it?

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tshewman

Yes

Alston_Williamson_160906

Thanks Todd. So would you just follow the basic recipe with that reduced liquid? like 5 grams gelatin for every 1000 grams liquid.

tshewman

Depends on what you want to do with it. I wouldn't use gelatin unless you want a cold fluid gel (and even then I would prefer agar) and depending on the acidity of the wine Gellan make take a few tries (if cold I would try agar first). You could also make caramel of sorts (using isomalt) and freeze it on a thin sheet of acetate or silpat. That allows you to cut to size and drape it over the product and heat witha torch (or broiler). I've done this with red wine glaze, modified korean wing sauce sauce with pine nuts etc etc. It keeps in the freezer quite well (but is sticky to handle as a warning) in an airrtight container separated by parchment. Ultratex 3 also works if just making simple strips and freezing them on acetate, but gives a bit more of a pudding texture. Hope that helps.

Alston_Williamson_160906

My plan is to sous vide a wagyu rib cap then sear and rest before cutting into cubes. I was thinking of just having it served in a spoon with a squirt of the fluid gel and a tiny crumble of blue cheese and a bit of a peppery green. So i think cold would be ok, but making the caramel sounds interesting.