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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

Sous Vide Duck Recipe With Blackberry-Port Pudding

Sous Vide Duck Recipe With Blackberry-Port Pudding image Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce image I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.

Halibut with Citrus Pudding Recipe

Halibut with Citrus Pudding  Recipe image I really like how the halibut goes with the sweet and tart citrus pudding. This is a simple dish but one that is full of subtle flavors. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it.

Carrot Planks with Pea Pudding Recipe

Carrot Planks with Pea Pudding  Recipe image Looking to take your guests by surprise visually but still deliver that familiar and well-loved taste of peas and carrots? This recipe tops a roasted carrot plank with pea pudding and some pancetta for added flavor and texture. Zip it up with a modernist twist!

Bacon-Bourbon BBQ Jam Recipe

Bacon-Bourbon BBQ Jam  Recipe image Bacon and bourbon are two of my favorite foods and this recipe combines them in a smokey, spicy BBQ sauce that is great on wings, pulled pork, brisket, or about anything else you can think of. The sauce itself is really tasty but the bacon chunks add great bursts of flavor.

Roasted Poblano, Corn and Bacon Bite Recipe

Roasted Poblano, Corn and Bacon Bite Recipe image This great party snack use a crispy bacon base topped with a creamy corn custard and a spicy poblano chile fluid gel to make a rich and complex one-bite snack.

Habanero-Peach Dip Recipe

Habanero-Peach Dip  Recipe image 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

Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe image 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

Fluid Gels Technique image 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.

Gels and Gelling

Gels and Gelling image 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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