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Fluid Gel

Fluid gels are a special type of gel that behaves as both a gel and a liquid. They may look like a gel and taste like a liquid, or look like a liquid but suspend other particles like a gel does. The best known example of a fluid gel is ketchup. It looks and acts like a gel in the bottle and will not come out despite your best efforts. Then suddenly, the shear forces are enough and the gel turns into a liquid and flows quickly all over your plate.

A few of the gelling agents work well for the creation of fluid gels. I've found best results for cold gels with agar, iota and kappa carrageenan, and gelatin. For hot gels, agar is one of the only ingredients that can hold up to the heat. Gellan, which we don't cover in depth, is also commonly used.

You can discover more information about fluid gel from my guide on how to make fluid gel or from the fluid gel articles below.

Fluid Gel Recipes and Articles

Habanero-Peach Dip Recipe

Peach-habanero-dip
This dip recipe combines the spicy heat of habanero peppers with the sweet taste of fresh ripe peaches. The resulting tangy dip is great on vegetables or even meat. By altering the amount of peppers used, you can raise or lower the heat to suit your guests.

Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe

Tomatillo-agar-fluid-gel-pudding
These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.

Fluid Gels Technique

Iota-cream-sauce-2
The use of gels in cooking is not a completely modern innovation. As a matter of fact, it dates back in history as far as early as the 1600's in Europe where it was derived from the bones of animals. In Asia, it is part of many traditional dishes which use plant extracts. This classic cooking component and technique has taken on a new life in the form of fluid gels in modern cuisine.

Gelification Technique

Agar-gelatin-sheets-2
The modernist technique of gelling or gelification is used very often to add texture and to create unique presentations in molecular gastronomy.

Fluid Gel Forum Topics

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