gels.....

Discussion in 'Food & Cooking' started by Cdp, Nov 3, 2017.

  1. Cdp

    Cdp

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    18 years Chef recent promo to Sous
    ok people
    by my exectuive chef
    he need a midori cheese cake thinking deconstructed.

    he wanted off traditonal something random modern twist

    was thinking of a gel.., i am not that good at them or not much experience
    so thoughts and tips
     
  2. chrislehrer

    chrislehrer

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    What is it you want to get? I'm confused.
     
  3. Cdp

    Cdp

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    18 years Chef recent promo to Sous
    sorry lads did 3 back to back 16hr shifts including a breakfast call due to oven failure...

    ok need to know A:how to make a midori gel which is the best gum method etc
    B:deconstrcuted cheese cake, ideas on best execution of this as remember I have apprentices so a lot of the hard work needs to be done earlier
     
  4. someday

    someday

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    Your best bet is probably agar at about 1.5% the total weight of your liquid. It's up to you or not if you are going to cook the alcohol off the midori, but it's relatively low alcohol so you may not need to.

    I'd just google fluid gel to get a primer, its too much info to really type here. Chef steps has good info about it.

    As for how you want to execute it, that's really up to you. Probably you'll make a cream cheese mousse with a graham cracker (or digestive biscuit) crumble. You could look into panna cottas, ice cream/sorbet, etc.
     
  5. Cdp

    Cdp

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    cool, chef steps I did look at but I thought I would ask the people on the front line
    thanks
     
  6. someday

    someday

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    I hear ya, its just that, I mean I could type out all the steps to making a fluid gel but its the same info you'd find on a 100 websites with a google search is all. Save me some time too lol.

    It's pretty easy to do. Like I said, I recommend agar agar (it's a little less finicky) but there are several ways to do it.
     
  7. Cdp

    Cdp

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    i'll let you know how it comes out