Go to the Recipe: Fresh Orange Fluid Gel
Can this recipe be used with agar agar instead ?
I tried replacing fructose with sugar and citric acid with a lemon juice. Really liked the texture and flavour release, and I'm impressed at how the flavour of "freshly squeezed" orange juice is preserved for over a week (and counting). Thanks!
I'm sure it can. In my (very limited) experience the texture of agar-based fluid gels is not as good. Then again, I don't sieve it or remove the air with a vacuum.
Would it be possible to take this same ratio of ingredients but use a different type of fruit juice to yield the same results? I wasn't sure if the type of juice affected how much citric acid, xanthan gum, etc. is needed.
Just tried this and it didn't set sufficiently, so I wonder what went wrong? One hypothesis is that the Gellan concentration was too low, your recipe is slightly above a percent, but according to the manufacturer of my Gellan Type F, stable gels require up to 2%. The other possibility is that the Gellan has a hard time hydrating in the presence of sugar (according to ChefSteps ingredient wiki), so that it should be added later...? Any thoughts, tips?
How can I properly store the prepared fluid gel?
Thanks!
I had the same issue. I feel like it didn't fully hydrate, though I took it up to 95 C. Maybe adding the fructose to the orange juice rather than water would help. Mine had a very soft set, and the fluid gel didn't really hold shape.
I have changed some product and i am really glad with my alternative.
i used Gel vegetal en Pols (Sosa Products) proportionally 50gr/lt because i have not gellan
i used sugar and lemon juice , and step by step it was incredible . thanks for the basic recipe , you know , each one have to develop his own alternative for the best results with currents products
i think that it is possible but , you have to fix the agar agar proportion because gellan is stronger than agar agar.
CAN we do the same with fresh lemon and if yes is it the same proportions?
Thanks michael
what can i use to replace gellan F if i no have gellan F ??
what can i use to replace Gellan F if i dont have it ? agar powder can make it if i put 3% ??
I try 3 time with lemon juice and it didńt work ,do you have a solution
I have Food Saver with the attachment. Will it do the job in sucking the air out?
I'm wondering if there's any other way of removing the air from the gel without 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.
what can i use if i dont have a vacuum chamber?
Bang the container of gel on a hard surface a few times. Cheers!!
I'm guessing the ph is to low. i can think of three possible solutions here:
1. Use sodium citrate to raise ph.
2. Make a pure water fluid gel and mix the lemon juice with the finished gel
3. Use Agar. It doesn't have the same flavor release, but is less "picky" than gellan
how to remove air without vacuum chamber
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?
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 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 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.
Hi, tried this with fresh passion fruit juice, it did not set?
Does anyone know I ChefSteps use Xantham Gum thickener in the recipes?
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...
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 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've tried this about 5 times and it has never worked. It just will not set. Any possible solutions ??
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
Yeah same here
I submitted a support ticket but so far no luck
If after blending it turns out like a thick sauce adding more juice will give it the texture you want at the end.
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?
Chef steps??
How about watermelon?
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.
@Draino Corleone Is there a point to this post?
can I just replace agar instead of Kelcogel F inboxed that case because of the acidity?
Can you use gum arabic instead of xanthan?
We just wanted to ask if we can use glucose as an alternative for fructose?
Yes I was never replied to. And still 2 years later never replied to.
what's the fructose and citric acid for?
Flavor, almost assuredly.
sorry to bring your post back from a long slumber in the grave, but I was wondering if you had any luck?
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!
