Go to the Article: Getting Started With Fluid Gels
In reference to the paragraph.But gellan gum—which we use in the recipes in this class—is the gold-standard for fluid gels. The flavors of gellan-made fluid gels are intense and crisp, never dull or flat. No other thickener so easily spans the range of textures from very thick to very thin, and always with a clean mouthfeel. How does Ultratex compare?
As far as I know, Ultratex is a starch/thickener, not really a jelling agent. It's creamy when used in the right amounts but more mortar than Jello when used in high concentrations. It's also opaque.
If i use Texturas Gellan. Wil the result be the same it is Low-Acyl gellan gum?
Hi, I'm from Spain and Kelcogel is not an easy-to-find brand over here.
I just ask the same question Simon Yoon Lehnemann did 2 months ago.
What is the equivalent of Texturas Gellan by F.Adrià to Kelcogel?, if any.
Thanks a lot!!!
Ultratex (and Ultrasperse) are more akin to something like Wondra (though they don't contain wheat). They're opaque (as Alex noted) starches that are pre-aglomerated and fully hydrated. I wouldn't use them for fluid gels, but they're great for thickening sauces or gravies. Ultrasperse is usually preferred.
What size and brand sieve and sieve pan are you using in the photo? Is it 1/2 pan or full? 12"?
Thanks!
HI guys!
can i swap gellan gum with xanthan gum???
my bueno
Hi,
I would really like to get started with fluid gels. What sieve are you guys using?
Xanthan is used to stabilise emulsions or to makes denser liquid poducts. I suggest Agae agar
I am looking for a gel to serve with lamb chops
Hi...I want to make a thickebed mint sauce....sort of vicous but nit set like mint jelly.....what can I use and where can I get it...?
Hey, Would Sodium Alginate work for this application? I'm trying to make a gel the consistency of Cherry Pie Filling,
Yesterday I tried making a red pepper fluid gel, however when I blended it after it gelled it just became a chopped up mess. Not sure where I went wrong... Help!
Did you use juiced red peppers? What was your hydrocolloid? Whole peppers need a ton of liquid to become a gel and juice makes the best fluid gels. Juice, clarify, strain, season, gel, set, shear, pass. When using Whole Foods opposed to juices you need to reduce the amount of hydrocolloids. Sometimes the blending after the gel sets needs to be large enough amount to actually shear to a fluid gel.
