Soubise Fluid Gel
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- This flavor-packed sauce perfectly coats your salad ingredients. Get the recipe: chfstps.co/1q9NPgt
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Really wanna thank you all for the content you put out. I'm in my junior year at culinary school, but we're focused heavily on classical French technique. There's not much in the way of where I live that I can learn or experience these techniques, and literature can be limiting. Seeing the process is a great help. Thank you!
The real chefsteps, I miss this music
The music is weirdly enough a very important factor of the classic shefsteps style
I work in a starred restaurant if you want a creamy Soubize according to the classic recipe when you mix it add cooked basmati rice and you will have a creamy Soubize
Your lack fear of blending without a lid is disturbing.
Fisbus I find your lack of faith disturbing Darth Vader
Its called expertise mate
I actually saw a chefsteps video the other day without a joke about grabbing their high tech culinary equipment out of the cabinet. Now if I could only find a video without the "There is a much more simple way of doing that" comment, my life will be complete. I just like the zen-like state I reach while watching. It is my new Bob Ross painting show. I cant cook like them or paint like him, but it provides a ton of inspiration.
+Matthew Clark there's even something soothing about the way they film and the choice of not using words to express the cooking methods. I prefer it the all the babbling they do now.
I'm so in love with this channel! I'm also a chef, Proff Chef's Diploma Level 3 Some good foundation experience 2/3 Rosette hotels. Shit happening and poor life decisions plus a life changing army discharge later, I've now shelved the Mental Health career and returned to working as a chef in a nice little public house. Anyways, amazing channel, skill, and working practices displayed. I wish I was one of your staff :) I tell all my staff to check out your channel to learn and become inspired. Keep up the fantastic work all.
lechefjayoliver Thank you for the kind words! Keep pushing forward, learn as much as you can, and enjoy the ride. :)
My heart exploded with satisfaction when you used the vacuum.
I have prepared this recipe without a vacuum sealer. I put the butternut squash in a zip lock bag and microwaved it for about 4 minutes. came out great.
i wonder how many times you have to wash your blender in a day
Celine Ong It's easy to clean. Just put water with soap in and blend
The steps are likely long enough that it’s easy to wash your blender between steps
This video is very informative. I am attending a university on cooking. After finishing the army, I hope to get a good job with this video and the academic work I learn at school.
Would be nice if you guys have more explanation on why you use certain ingredients. You use other kinds of gels in other recipes, also why skimmed milk? Can I use whole milk? Can I use butter instead of canola oil? I guess I there's Google to find the answers but it wouldn't hurt if there was a more detailed description on why it isade that way instead of being an A B C recipe.
Thanks for putting out the content you guys do though it's of great value.
Ah yes let me just grab my handy air vacuum out of the cupboard..
The air vacuum is actually coming into more and more house hold kitchens actually, but yes, it's still a uncommon utensil to have handy at any given moment. :)
You could experiment with sealing the gel inside a vacuum bag used for dry cleaning and then sucking the air out. I know Heston Blumenthal used this method to replicate the process in his black forest gateau recipe. They only cost around $2-5 each.
Pass me the centrifuge while you're at it!
We prefer using vacuum sealers in many of our recipes, but it is not always critical that they are used. In the case of this recipe, it is optional and will not effect the flavor, just slightly change the structure. Check out our forum for more ideas on the subject: forum.chefsteps.com/
+ChefSteps WHAT IS THIS SONG AND WHERE CAN I FIND IT.
Glad I found this channel I am a chef and I see from the posts many of my colleges also find this information very handy as well as very trendy. Keep up the good work I would love to have this music piping through my restaurant so cheery!
How long will these gels keep in the fridge and/or freezer?
can kelcogel be substituted with agar agar powder or gelatin strips?
hi i am a chef from germany i work as a chef de partie at the gästehaus klaus erfort in saarbrücken (3 star ) your channel realy is great for jung chefs if you are interessted i could hand you some recepies or technicks from our restaurant pls excuse my spelling :)
omg can i know how come the liquid/mixture doesnt fly everywhere when you blend them up without putting on the lid? Really amazed me.
Stupendous. Loved it.
Great video..! Can you substitute kelcogel with agar-agar.?
Wonder why they add heavy cream and skim milk instead of just whole milk?
the higher fat content in cream just helps with the consistency of the gel
I switched to using Ultratex for fluid gels and never looked back. No boiling, setting, blending or passing required.
what exactly happened at 3:24 "remove air with vacuum chamber"? where was the vacuum chamber?
its clearly not the type of recipes youre looking for, i dont have the tools to make this stuff but i like watching how its made.
+ChefSteps Why did you guys not use a full-on (Vitamix or Waring) blender and chose to use a stick blender instead? Wouldn't that have ground the onions finer and allowed you to extract more from cooked mixture?
Why no bay leaves or thyme??
What's the point of doing it this way instead of the traditional one with roux? The only advantage that appears to me is that you can store in the fridge for a couple days without having consistent modifications of the flavout/structure of the sauce (great thing, especially for a pro kitchen)... but still, you would have to re-blender it every day before the service and the sauce would be ice cold (you can't serve a cold subise), so it's still more comfortable to do time by time with the original recipe.
Could you substitute xantham or agar for the kelogal?
hm can the kelcogel F be replaced with Jello
Alexandra Lynn
Agar agar powder works perfectly
I’m loving the beakers for cooking. Chefs are truly engineers and chemists creating, testing, and optimizing drugs for the soul.
Why is it necessary to cool it in ice bath first, and then blend? The gel is already blended so why not just do a second round through sieve?
I'm all out of Kelcogel F. Will Kelcogel G work instead?
What mandolin is that that you used on the onions? I have yet to find one that I am happy with.
Where do you get your strainers and the plastic trays you used for the ice bath?
That looks extremely exquisite! and... I don't wanna do the dishes.
If you mix heavy cream and skim milk, would that just turn into regular whole milk? Just curious..
+Devina Andrea you can get any fat percentage between cream and skim by blending, maybe that's why they do it
blernie that makes sense. thanks!
Why did you put just some Low acid gellan gum in this gel ? In other fluid gel you put some xanthan gum also !
+théo Gales The addition of xanthan gum can be helpful f you're piping a fluid gel, otherwise, it's not as necessary.
could you make a beetroot fluid gel
They already did:
www.chefsteps.com/activities/beet-fluid-gel
Why do we use canola oil?
Can I replace kelcogel with agar-agar?
What's the difference between just a gel and a 'fluid gel'?
@chefsteps I would love to make a vegan version of this. Is there any alternative to heavy cream that isn’t coconut cream? Love your videos!
Why canola oil.?
Is it possible to replace kelgogel by xanthan and agar agar ? Or with gelatine?
Julien Plante Leonard yes both works
Gelatin is not recommended
Could someone tell me how they extract the air?
What sieve is this that you use?
julio arado we called them drum sieve in UK. Also called “tamis” in French
How would you make your own fluid gel recipe? I really want to create a raspberry fluid gel (done right) but I cannot find a recipe I like anywhere. Help?
use raspberry instead of the chix broth.
can i use xanthan gum instead of Kelcogel F?
No. You can use Agar Agar though.
what's another alternative for vacuum chamber?
Elsa Tadjudin ziplok bag and a straw to suck the air out. But vacuum sealers are affordable now even for home cooks. Check out the foodsaver range in Amazon
we need a full recipe for 3:43
As I chef I hate to see people cooling things down in plastic containers, use the stainless steel hotel pan.
Is there any alternatives for kelgocel F
agar agar
What do you call a song in the movie?
how is helpfull this video without grams or ml or litres infos....i wonder..
Where am I going to get a vacuum chamber from?
No butter? Omg
? is it tasty?
Cool hack if you have 1 minute time only.
Cooks that want to hold on precision tongs but can't hold the line as a line cook. Ask them to cook 5 different steak cuts at the same time and served it with different doneness and also work on saute on a busy rush hour cooking 10 different dishes oh hot entrees, oh side dishes. Knowing how to make fluid gel saves you and yes it turns you into a chef....
heyy first comment
could I just use a store bought blonde chicken stock? I dont have a pressure cooker.
Standard soubise is old skool sexy!
This is beautiful, but is a lot of work. This is for a restaurant with a saucier chef. This is other level. I'm to late.
What a huge waist of time. These people are pretty arrogant to put this elitist rich gizmo crap cooking on here without irony or explanation.
As a culinary student interested in a modernist approach to plating, this type of video sheds light unto how great modernist chefs achieve their perfect purees and gels.
I don't see how its a waste of time. You're not forced to cook or plate this way. I don't see how its arrogant. Its a way of plating food, presenting food to a customer. They need gels and purées that hold well to achieve it.
What's so arrogant about that?
Well clearly your a waste of brain cells. No one is forcing you to utilize these techniques. Amd in your average restaurant they are hardly practical in terms of repeating over a volume of 90-100 heads or more per night. But for the curious and those that appreciate science and where food is headed these are revelatory. Grow up you putz.
Because there is nothing arrogant about whining randomly in the comment section of youtube, amirite?
Cook smarter?? Really? You put a whole lot of energy into this, how is that smart?
putting energy and effort = stupid?
That is not soubise. Soubise have to be thicken up with rice.
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I just sweat the onions, reduce cream, and add bechamel