Ham Stock Fluid Gel

connor_170202

Hi Guys,

I'm working on a dish with shredded Ham Hough, and I'd like to use the cooking liquor to make a fluid gel.

What's the best way to do this without the Gelatine interfering with the consistency?

gabor.szeder

Do you want to serve it hot or cold? Gelatin can form fluid gel, too, so if you intend to serve it cold, then you might just get away with pureeing your gelled stock into a fluid gel. Note, that gelatin fluid gels tend to re-set, so you will need to puree it shortly before serving.

I believe I read somewhere that gelatin and agar don't work well together and result in unpleasant mouthfeel. Gellan might work better, ChefSteps used it together with gelatin, though not really as a fluid gel but as coating for chocolate cherries.

As a last resort you can try gelatin freeze-thaw clarification, at the expense of yield, time and refrigerator space, to remove all the gelatin from the stock, and then any hydrocolloid capable to form a fluid gel should do.

edit: oh, look, found the gelatin vs. agar source: Cooking Issues