Tag Archives: technique
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, […]

Read more
Foie gras sauce

Reductio ad sapidum: Reduction fundamentals

One of the techniques that cropped up a lot in the menu for my recent dinner party was reduction: the carrot flan called for reduced blood orange and carrot juices; the plum glaze and foie gras sauce on the duck dish both involved reduction; and the sauce bordelaise on the beef dish was based on […]

Read more