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Gelification

Gelification Recipes and Articles

Strawberry Daiquiri Agar Gel Cubes Recipe

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These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

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One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.

Poblano Iota Carrageenan Custard Recipe

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This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.

Agar Bloody Mary Gel Recipe

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One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.

Papaya Agar Agar Gel Cube Recipe

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These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.

Papaya Agar Agar Noodles Recipe

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Gels are a very common technique in modernist cooking. This modernist recipe uses the gelling properties of agar agar to make papaya noodles. These agar agar noodles are a great addition to a several different dishes and are an easy way to add a touch of flair.

Gelification Technique

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

Balsamic Vinegar Pearls Recipe

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One of the easiest molecular gastronomy recipes to try is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche.

Here we use sweet-sour balsamic vinegar to make pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy.

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