Tag Archives: agar
Fluid gel 1

Fluid gel

A common sauce-making technique used in contemporary recipes is the fluid gel. A fluid gel is a substance that behaves as a solid when still, but moves like a fluid when exposed to enough outside force, a property known as “shear-thinning” or “thixotropy”. The textbook example of a shear-thinning fluid is ketchup: in the bottle, […]

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Carrot flan

Gelling basics: Gelatin

Gelling may well be one of my favourite transformational techniques. Controlling texture is always an important part of food, and gelling agents offer you the useful ability to turn liquids into solids. Essentially, gelling happens when you dissolve an ingredient into the liquid that you want to gel, and it combines in a network of […]

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