Go to the Article: Fluid Gel Intro
Evidently, I'm an idiot. I've tried this three times (twive with beet and once with carrot) and have yet to make it gel to the point where it's solid enough to put it in the blender. It does thicken but stops short of solidifying. I should note that I'm legally blind but I worked my way through school many years ago it what was then considered to be one of the best French restaurants on the east coast so I know a little of my way around the kitchen. With the idea that I sometimes miss things visually, I very carefully went through tries 2 and 3 and had someone check behind me. The only alteration I made was in that I scaled the recipe using the ChefSteps built in web site scaler. Taste-wise, the taste was a bit overpowering on the side of the Balsamic vinegar but that is something I figured I'd work on later, after I managed to get the damn thing to gel. The Kelcogel and Xanthum are fresh, measured with a scale with .05g resolution and all ingredients were fresh and juiced through a machine and sieved with a # sieve. The liquid was boiling at around 218 as measured with a Thermopen. Sooooooo..... I'm missing something. obviously. If anyone has the time and inclination to offer comment or criticism, I'd welcome it. I have a thick skin and I just want it to work.'Thanks
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Chefsteps used to reply or join the conversations whenever anyone had doubts or wanted clarifications? Whats happening to you guys at Chefsteps? Not interested anymore? Or once we become Premium members the game gets over
I just joined chefsteps, the comment below is 4 years ago, you need to be better than that. Is there anybody monitoring this forum?
In the old days of Chefsteps it was a little bit harder to answer questions in this forum. In the last year since we added a studio pass tier we are committed to trying to be timely about answering those members’ questions. However, we are not going back in the archives to answer questions that remain unanswered. If you do have a question please post it and we will get to you as soon as we can. We have office hours of m-f 8-5 pacific time so weekends can be slower to respond. Welcome to studio pass Kai, thanks for your feedback.
What is the difference between a fluid gel and a sphere in your other class?
