Go to the Recipe: Fresh Orange Fluid Gel
Glad to hear that it helped. I was grateful when I got the info and wanted to share!
Nice, I used strawberry juice and added sodium citrate as you suggested, and the texture was perfect.
to everyone with setting problems. I spoke to the chef at the modernist pantry and what he recommended worked so here you go.
to increase the PH level high enough take whatever puree or juice you want to use and multiply that by 0.008 which will equal the amount of sodium citrate you should use.
for 335g of raspberry puree i used
100g fructose
8g Low acyl gellan f
2.68g sodium citrate
2g salt
1.5g Xanthan Gum
250g Water
I followed the exact procedure except I removed the Citric acid until later.
hydrate fructose, gellan, sodium citrate, salt, and xanthan in water bring to boil
as it boils add puree, set over ice bath.
once firm about 5 mins
puree in vitamix or strong blender add 2g citric acid while blending for flavor burst and pop.
this worked for me will try many other flavors hope this helps!
Regarding other user's issues with the gel not setting - It's seems like it's a problem with ph. I tried this recipe with green apple juice instead of orange juice and Malic acid instead of citric acid (and yes I used ascorbic acid before juicing which I guess would have decreased the ph?) and it thickened to a sauce like consistency after 30 mins in an ice bath.
Frustrated, I googled what I could use to increase the ph so I added some baking soda (maybe 5g worth) and brought the entire mixture back to a boil (at this point I just wanted to see if It could set!) after 10 mins in the fridge the top of the mixture was setting and it turned out OK (I did the usual blend, sieve, vacuum) - I just lost a boat load of apple flavour but oh well..
Reading a few comments here it seems that in these situations it would be good to add Sodium Citrate to raise the ph and allow the gellan f to set (or just use agar agar instead). It would be great if Chefsteps could add some kind of guide here to help with this recipe and acidic gels as well! For example would using an electronic ph meter help one decide on when to use something to raise the ph?
My gel didn't set either, I should have read the comments first to lower my expectations. I found this page helpful, more so than the information on this website: https://blog.modernistpantry.com/advice/gellan-f-or-lt100-someone-explain-this-alphabet-soup/
If the residue gelled than it may have not been all the way cooled down. Did you cool the gel brick first before blending? In an ice bath?
So confused right now. I made this exactly as above, & poured it into a tray, whereupon it failed to set. However, the residue left in the saucepan did gel. Any chemists want to explain this one?
CAN THIS GEL BE USED ON HOT CROSS BUNS TO CREATE THE CROSS ON THE BUN?
Could I do this with ponzu? I feel like it has a low enough pH.
Cranberry has a low pH as well and will require a larger percentage of gellan. You will need to increase the percentage of low acyl gellan by .5% at least for cranberry. You could alternatively balance the pH with sodium citrate or sodium hexametaphosphate allowing you to use less gellan. If you juice your own cranberries you will need to clarify your juice through heating and straining through a coffee filter or cloth to make a clear gel.
sorry to bring your post back from a long slumber in the grave, but I was wondering if you had any luck?
Is orange juice not too low of pH? I was thinking about doing this with cranberry juice, but would that still work with gellan gum?
Flavor, almost assuredly.
Citric acid gives a brighter color and helps with enhancing the bitterness of the orange. I usually sub glucose for fructose, and it works pretty well! The ratio is 80 g instead of 100...
what's the fructose and citric acid for?
Yes I was never replied to. And still 2 years later never replied to.
We just wanted to ask if we can use glucose as an alternative for fructose?
Can you use gum arabic instead of xanthan?
can I just replace agar instead of Kelcogel F inboxed that case because of the acidity?
@Draino Corleone Is there a point to this post?
i've tried this three times and also did not set. i did some experiments.
i used the dispersed-hydrated solution with just the fresh orange juice and another with a simple gel of just sugar and vanilla. the vanilla gel set but not the orange juice one which more was like thick soup.
then i remembered that gelatin won't work with fresh pineapple juice. i thought i would try it with pasteurized fresh OJ. and i did get a better setting and was able to get a fluid gel. to compensate for the lack of brightness for using the pasteurized OJ, i add a few drops of orange essential oil.
don't know why the fresh OJ works with some but not with others.
How about watermelon?
Chef steps??
I wanted to know if I can use this gel as filling for a creamsicle, will it freeze when its in low temperatures and in the freezer?
If after blending it turns out like a thick sauce adding more juice will give it the texture you want at the end.
I submitted a support ticket but so far no luck
Yeah I've got the same problem - I'm mean it sets a little bit - enough to slice it but it's more like a thick sauce
I've tried this about 5 times and it has never worked. It just will not set. Any possible solutions ??
I have two questions. Will this work with Granny Smith Juice (freshly pressed) or will I have to adjust amounts / gumm due to the pH level? I will need it to give some vibrant colour to a Dessert, which is a reinvented Tarte Tatin. I need to do 100 covers, how much gel would I need to give two stripes for each plate?
I use the same Modernist Pantry low acyl gellan and have ZERO luck! I just tried this today with same results. DOES NOT SET!!!! I'm frustrated that CS doesn't address this issue. Another waste.
I made this for the first time today and it worked perfectly, it set with in 20 mins, start setting more or less as soon as the liquid hit the tray on top of the ice bath.
For those who are suffering I would check the quality of the Low acyl gellan. I had so many issues with the banana juice, it turned out to be the amylase I was using, I have also had trouble with pectinase, again turns out I was not using good enough or the correct product. I got my Low acyl gellan from the Modernist Pantry, expensive to ship to Australia but well worth it...
Gel is amazing over vanilla bean ice cream...
Does anyone know I ChefSteps use Xantham Gum thickener in the recipes?
Hi, tried this with fresh passion fruit juice, it did not set?
I scrolled down reading all of the frustrations regarding this recipe....and I don't see one single response from the staff of ChefSteps....kind of disappointing.
I wish the staff would respond to us. I guess they're overwhelmed. I'd be willing to pay for a "premium" service that would allow prompt responses to questions on recipes like this one.
I'm with Terje....doesn't set. Major waste of time and money. I've spent so much time on the other components of this recipe...and this part killed it. Would have been nice if it was mentioned how long it takes for the fluid to set. I'm at two hours now in the ice bath and it is obvious that it's a failed attempt. I guess I'll pour it in the trash.
I have now tried this three times with almost the same result of a gel that refuses to set and remains like a thick cream, I have tried with increased amounts of gellan 11.5 g for the last attempt so I don't believe for a minute that the issue is about amount of gelling agent but rather an issue of getting it to hydrate properly. The water at my place is at about 1°dH
so it should probably not cause much of an issue, so my thoughts run to the heating, for how long do you people that get a stable gel let it sit at high temperature to hydrate before adding the juice?
how to remove air without vacuum chamber
Bang the container of gel on a hard surface a few times. Cheers!!
what can i use if i dont have a vacuum chamber?
Finally got around to making the fresh orange fluid gel
Final dish was a riff on a riff by Top Chef's Mei Lin on a Julia Child classic, duck a l'orange. Fun times.
I'm wondering if there's any other way of removing the air from the gel without a vacuum chamber?
I have Food Saver with the attachment. Will it do the job in sucking the air out?
I try 3 time with lemon juice and it didńt work ,do you have a solution
what can i use to replace Gellan F if i dont have it ? agar powder can make it if i put 3% ??
what can i use to replace gellan F if i no have gellan F ??
