Culinary Techniques as a Private Chef pt. 6

Culinary Techniques as a Private Chef pt. 6. Let's learn how to make fluid gel. One of my favourite ways to add texture and flavour to a dish is with a fluid gel. And the best part is, once you understand the basic ratio, you can make one almost out of any kind of liquid. For this example, I'll be using mango carrot nectar. Start with 300 grams of your juice followed by 3 grams of Agar Agar. Agar Agar is a hydrocolloid made from red algae. When heated and dissolved in liquid, it forms a tight network as it cools, which is what gives it that firm gel. Bring it to a boil while whisking and let it boil for about 30 seconds to fully dissolve the Agar. Then pour it onto a tray and let it sit in the fridge until fully solid. Now that your gel has set in the fridge, you should have a sheet that looks like this. Now place your gel into the blender along with a couple tablespoons of your liquid and blend it until you have a smooth gel. Blending it breaks up the network formed by the Agar and creates a smooth fluid gel texture. The amount of liquid that you add back in is completely up to you, depending on how loose you want your final gel. You can experiment with citrus and herbs, berries and spices, vegetable juices or pretty much any flavour that you wanna turn into a sauce or a garnish. And if you wanna learn more culinary techniques that I use as a private chef, follow along for more.