Go to the Article: Fluid Gel Discussion
when you remove the air in the chamber vac do you use an open container or do you vacuum pack ???? this question relates to the orange fluid gel
follow up on my chamber vac. question I never had a chamber vac before and thats why i am confused about how to use it to remove the air thanx
looked at the beet video and that answered my question jumped the gun on this one thanx
Either one should work. I like the open air container because there's a lot less mess and product loss. I like to use a wide tupperware or plastic container and pour the fluid gel in a thin, wide layer, so that the bubbles don't have to travel far to escape the fluid gel, and I always pull at least 2 vacuum cycles to make sure all the bubbles are gone.
What are some applications where fluid gels are served warm or hot?
Hi ... i want to ask u something. I try to make rolly jelly , but it does't work. Some time the jelly is broke or goes crumble I use agar and set it with 2% of the yeld.How i can make it more plastic?? Please help me!
2% agar is pretty high. Without knowing the exact application its hard to say for sure. I would try adding a small like .05% Locust Bean Gum to the mix. It should help make it more elastic.
I try to make it with the same % agar like beet gel... 400gr juice and 2gr agar (the exact recept is 250 juice beet and 150 sugar syrup and 2 gr agar) and don't use xanthan because i don't have it, but the gel gose perfect. Then i set it on a very thin layer and after that to roll it but it doesn't work.
Hi every one
I am making a salmon roulade and I whant to make a mussel fluid gel to set on the salmon with gelatin what would you think how many grams per liter of stok?
Hi guys, quick question.
I want to try the recipes, but I cant find gellan gum here in brazil, what would be the best substitute to it? I have access to a good variety of gelling agents, but just cant find kelcogel.
Is 0.1% - 0.5% the correct amount for agar in fluid gels?
Would like to know as well
Dear Chef,
Hi how you doing? a question. If i like to make Soubise Fluid Gel in a sweet and fruit taste, which part i need change the recipe?
Thank you!~
Paul
I have a question. My sealer went out . is there a inbetween sealer something that is quality yet not 300$ . someone recommended the Weston have you heard of this . Thanks
Tom, What vacuum chamber do you recommend for the serious home cook?
Hey guys,
saw a video where johnny lake makes a fluid gel out of fumet. After the gel is made he mounts it with butter over a double boiler. What gelifier /stabilizer should I use for this type of application? what are the potential pitfalls of trying to mount a fluid gel with butter? how would one best hold this type of sauce in a service situation?
https://www.youtube.com/watch?v=bRGyGjQTDE8
agar would be my personal preference. consistent performans and works for many different things. From what I can tell kelcogel just has better flavour release, though agar is not terrible.
Brilliant.
You had best be a very serious home chef. Those things are very expensive..no need for them to be but they are. If you're good with tools you can easily make one for less than 200 bucks. You need a chamber ( I made mine from stainless steel plate and 1/4 in tempered glass ) a vacuum pump ( cheap HVAC units all over internet auction sites ), a momentary switch and vac gauge. Mine is large enough for a big pan and will crank down a serious vac if I desire it. Or you can spend close to a grande ( the one you see in the ChefSteps vids is more than a grande ). The 400 dollar ones break easily.
i have the food saver game saver. works well so far
Will a fluid gel freeze in the freezer or can it be the filling of a ice cream popsicle keeping its properties?
I've noticed that all the blenders you guys use throughout your recipes are the commercial, tall, inverse-pyramid style blenders, as opposed to the domestic magimix/kenwood bowl style blenders. Is there a huge difference between them? Why would people buy one over the other?
Thanks!
Any pointers on making a vibrant green mint sauce? I find Mint leaves end up taking on a brownish colour when processed.
Hey, we tried a Lemon and Lime Gel with agar agar and the first time it worked but the second time we felt like the lemons had more acidity. It did not work and we ended up poring too much in. we wanted a really thick creamy and punchy gel. Is there a well known problem with acid and some emulsifier? For any tipps i'll be great full. thanks
can this fluid gels be created using purees like papaya, pineapple (is it too acidic), mango, or guava?
Yep, but you will have to increase the % of the gels. You can start at 1.5% with high-acid items like them and see how you do.
I'll add to that and say using a sequestrant in very small percentages like sodium hexametaphosphate will regulate or reduce acid in base and allow the gel to fully hydrate without the need of increasing gellan.
