This channel was a god send for me when I worked in an upscale kitchen. People think every video has to be made with everyone in mind. Sometimes a video isn't meant for you. Maybe it's meant for people who have access to the equipment and ingredients where they work, like I did.
Was thinking the same, but then had a smarter thought...if you've got a regular FoodSaver, it usually has a canister with a tube...could use that to pull the air out of the gel. I'll try it and post the results here...
Every video is so interesting! Instruments, methods, techniques! I've fallen in love with the modern cuisine and how you can transform classic dishes using modern techniques. I am studying culinary arts and these videos and tutorials have helped me in enormous ways! Thank you for inspiring us and giving me the need to wake up at 2 am just to practice!
+JS Kim I know this is just a joke, but if you just leave the bag open and submerge it in water (obviously not letting water in) it will get very close to being just as airless, you just won't press out the air in the pockets on the outside of whatever is in the bag.
The vacuum chamber actually tries to remove air from the food/material itself, not just the bag. I think that's what makes the difference in the consistency of the gel (as shown in the video).
Thats correct. Running liquid gels through a vacuum chamber will remove air bubbles in the product, which ultimately leaves you with a much finer, delicate result. While the taste is not affected by it, it is essential for a even smoother texture! (However i would not got the extra step and buy a vacuum machine just to get smoother gel :D )
It is fantastic the work you give when you want to bring things to perfection. Now we just need to have a type of customer that appreciates what we do and gives us value
I love how the same people bitching about a couple table spoons of 'frucose" in a recipe are the same people lining up for their soy chai lattes. They probably wouldn't bat an eye if the recipe called for a quarter cup of honey. God forbid someone uses "chemicals" in a recipe.
Well, most people don't seem to realize that all those "chemicals" are actually natural after all. An apple is nothing more than chemicals bound in various and complex ways. So instead of complaining about the use of chemicals they should know the difference between chemicals that are harmless to your body and the ones that actually lead to damage
Fructose is a type of sugar found in fruits. Just like sucrose, regular sugar found in sugarcane. Xanthan gum is extracted from natural resources, just like gelatin. Citric acid is found in citrus fruits, hence the name. And Salt... Well everyone knows where it comes from. 😄
I can't believe these people whine about not using "chemicals" in a channel specializing in modernist cuisine. Welp. Great video! I'll be trying this tonight.
Glad I came accross this channel. Your videos are all looking beautiful. I don't know why some people are butthurt about this one. This look good tho and pretty
If the orange juice isnt very sweet, can i add more fructose or maybe a little bit of sugar?.. I ask this because i made the gel and i didnt have enough flavour, it was a little bit dull
@Cosette Chahoud Not sure if you have found your answer or not. I assume the gel you mean is concentrated food colouring, not like fluid gel (in the video). It won't be easy to concentrate natural fruit that much without heat destroying the natural colorant of the fruit/plant. If you're looking for a plant based natural coloring i'd suggest dehydrated fruit/plant power (beetroot/carrot/turmeric/spinach/green tea) or algae powder. Hydrate them before use in a little water or add straight into the recipes
Hi I write from Italy. Gellan gum and xanthan gum aren't avaible in stores so can u suggest me a solution? We can find gelatin, agar agar, corn starch or rice starch. Can u tell me how many grams to use for one liter of juice? The method is the same? Thanks !
+Gus Matamoros All of our music is created by our in house composer Hans Twite, here is our SoundCloud channel for you to enjoy! soundcloud.com/chefsteps
@UNseenMasamune are you a chef? I am all for old style/old school cooking but we need to keep learning and not be constantly stuck to basic techniques and preparation methods. I for one, as a chef, want to keep learning
thats a drum sieve and a plastic bowl scraper www.google.com/search?q=drum+sieve+amazon&rlz=1C1GCEA_enUS908US908&oq=drum+sieve+amazon&aqs=chrome..69i57.3567j0j7&sourceid=chrome&ie=UTF-8
for people who can't get there hands on powdered citric acid or xanthan gum.. Use lemon juice in place of citric acid and use gelatine or china grass in place of xanthan gum.. I tried making it in my very basic kitchen using above mentioned ingredients and the result was amazing.. Thanks chef steps for bringing such great tutorials!! I owe half o f my culinary skills and knowledge to you guys!!
Luis Arce Ormeño the proportions, I'm not very sure about but citric acid is present in all citrus fruits. I imagine you can use table sugar to replace fructose but that changes the sweetness of the fruit.
+Khanh Dang The flavor would be dramatically altered if you did it this way. It's important not to cook the juice at too high a temp because it would destroy the flavor (taste would be more similar to canned juice).
+Dave Kos I did a lot of gels before only using agar, you just boil the agar with water and other stuff first then add the juice in and quickly cool it off to preserve its fresh taste. Works all the time and the taste won't be alter that much since agar is flavorless :)
Khanh Dang personally i do it like this, from 400 ml Of orange juice, i take 1/3 (aprox. 133ml) and add 3,2g of Agar, take it to the flame and boil, always whisking to even the Agar on the solution during boiling. Take it out after a bit of boiling, and add to the rest of the fresh orange juice, and mix it. Then I put it in the fridge until it sets well. After that I just emulsionate the misture and there you have a silky orange gel, maintaining the fresh orange taste
There's not really an effective way without a vacuum chamber. You could tap the bowl to get larger bubbles out, but that's it. It won't hurt it at all though, the color just won't be as vivid and the gel will be more opaque, due to all the small air bubbles in there.
One method I know is strain the gel with cheese cloth by squeezing it. It wont remove the micro bubbles but since cheese cloth have very fine holes compare to a fine strainer, it will remove most of the bubbles out.
Could anyone help me with this question: why doesnt he just use agar and fructose, rather than using all those other ingredients, because the texture are extremely familiar to my eyes
I'm guessing the process is pretty much the same no matter which fruit or vegetable you want to make a gel of, right? As long as you can make a juice then it shouldn't be different or am I mistaken?
Hi, I have a couple of questions : 1. Why add fructose? (oranges should be sweet enough) 2. In what proportions can I substitute gellan for agar agar? (what's the impact on the end product and mouthfeel?) Thank you!
The juice is thinned with quite a lot of water and adding the fructose brings enough sweetness to balance it out The agar agar normally gives a slightly different texture and has a taste to it. Normally i go with about 5g/ litre of gel.
+MrHallo199 thanks! I have to try... I am wondering what the combo xanthan + agar will give as one thickens when the other one gels. I suppose the xanthan gives a nicer mouthfeel than if the recipe is done with agar only.
You really do not need all of those chemicals to make a gel like that, just set it with agar and then blend it and vac the air out. Or just use Gellan F for the same result
Im gonna have to wash too many thing just to do this... and not gonna buy a vacumm machine, all the dry engridients.. i dont even cook ... but damn i love to watch this videos XD
Sorry, but what's the difference between the one taking the air out and the one doesn't? I know you show the difference photo in the video, but i couldn't see any difference
diefelo1 www.chefsteps.com/activities/beet-fluid-gel - this recipe can substitute Gellan/Kelcogel F for Agar-agar. Unfortunately gelatin alone won't hold the gel at room temperature over sustained periods.
escoffier style ......better and natural .....young chefs need ready chemicals to cook and expensive equipment .....wow..... compound / tangerine / pectine / terre de pommes starch / fructose ......job done ..all natural products .....compound .......water is gone already .... welcome in the real chefs world chem boys
This channel was a god send for me when I worked in an upscale kitchen. People think every video has to be made with everyone in mind.
Sometimes a video isn't meant for you. Maybe it's meant for people who have access to the equipment and ingredients where they work, like I did.
Finally, I have an excuse to dust off my vacuum chamber...
ikr
It's called chef steps, not pleb steps
Was thinking the same, but then had a smarter thought...if you've got a regular FoodSaver, it usually has a canister with a tube...could use that to pull the air out of the gel. I'll try it and post the results here...
JGMDSN 66 did you try it in the end?
luke connelly he was talking a big game with that food saver.... then he flaked out
Every video is so interesting! Instruments, methods, techniques! I've fallen in love with the modern cuisine and how you can transform classic dishes using modern techniques. I am studying culinary arts and these videos and tutorials have helped me in enormous ways! Thank you for inspiring us and giving me the need to wake up at 2 am just to practice!
mom!! where did I put my vacuum chamber?
+JS Kim I know this is just a joke, but if you just leave the bag open and submerge it in water (obviously not letting water in) it will get very close to being just as airless, you just won't press out the air in the pockets on the outside of whatever is in the bag.
The vacuum chamber actually tries to remove air from the food/material itself, not just the bag. I think that's what makes the difference in the consistency of the gel (as shown in the video).
Thats correct. Running liquid gels through a vacuum chamber will remove air bubbles in the product, which ultimately leaves you with a much finer, delicate result. While the taste is not affected by it, it is essential for a even smoother texture! (However i would not got the extra step and buy a vacuum machine just to get smoother gel :D )
WHO ATE ALL THE KELCOGEL F!?!?!?!?
It is fantastic the work you give when you want to bring things to perfection.
Now we just need to have a type of customer that appreciates what we do and gives us value
Molecular gastronomy is so cool. I wish I could do all this stuff :O
I love how the same people bitching about a couple table spoons of 'frucose" in a recipe are the same people lining up for their soy chai lattes. They probably wouldn't bat an eye if the recipe called for a quarter cup of honey. God forbid someone uses "chemicals" in a recipe.
+ScaryStats yet they still buy processed orange juice at the grocery store
Well, most people don't seem to realize that all those "chemicals" are actually natural after all. An apple is nothing more than chemicals bound in various and complex ways. So instead of complaining about the use of chemicals they should know the difference between chemicals that are harmless to your body and the ones that actually lead to damage
TheLeFreak just american
Fructose is a type of sugar found in fruits. Just like sucrose, regular sugar found in sugarcane. Xanthan gum is extracted from natural resources, just like gelatin. Citric acid is found in citrus fruits, hence the name. And Salt... Well everyone knows where it comes from. 😄
What a color! Your channel is so inspiring, keep up the good work!
I can't believe these people whine about not using "chemicals" in a channel specializing in modernist cuisine. Welp.
Great video! I'll be trying this tonight.
Meanwhile they eat refined, processed sugar, and fast food all day.
This is unbelievably pretty. I would feel bad eating something this pleasing to look at.
Wow! This looks absolutely amazing!
Glad I came accross this channel. Your videos are all looking beautiful. I don't know why some people are butthurt about this one. This look good tho and pretty
Beautiful process ❤
Your videos are so satisfying to watch
Very interesting. Thanks for the upload.
Thanks for watching!
Hello guys, thank you for sharing, keep working loke that. Q. For how long can i keept it in the freezer? Will it have a different texture?? Thank you
this is completely brilliant
If you mix some KELCOGEL alone in water and add lemon juice (meaning, lower the pH), does it spontaneously form a gel? Thanks in advance.
incredible tips man
Just got the ingredients today and willing to try this soon. I’m very interested in making a lemon version. Will this work using lemons?
What is the setting you’re using on the vacuum chamber to take the air out of the gel/?
I repeat, What brand and model of chamber vacuum sealer are you guys using? ChefSteps
Skills galore
Hi I want to ask u if there is difference between use of xanthan gum or guara gum.
If the orange juice isnt very sweet, can i add more fructose or maybe a little bit of sugar?.. I ask this because i made the gel and i didnt have enough flavour, it was a little bit dull
is there another way to get the ratios/recipe the link is not working for me...
Awesome channel! Can anyone tell how much time would it last in the fridge? Both this method and the agar method? Thanks a lot!
Looks perfect!
What is the make of the sieve? I can not seem to find a combo like this one?
What brand and model of chamber vacuum sealer are you guys using?
LOL this reminds me of my chemistry lab lessons... With all the beaker, white powders and colored liquids.
Hope someone would reply me. But I am trying to find a way of making a Plant based Natural food coloring in gel form. does this way work?
@Cosette Chahoud Not sure if you have found your answer or not. I assume the gel you mean is concentrated food colouring, not like fluid gel (in the video). It won't be easy to concentrate natural fruit that much without heat destroying the natural colorant of the fruit/plant. If you're looking for a plant based natural coloring i'd suggest dehydrated fruit/plant power (beetroot/carrot/turmeric/spinach/green tea) or algae powder. Hydrate them before use in a little water or add straight into the recipes
What is a good substitute for kelcogel f?
Hi I write from Italy. Gellan gum and xanthan gum aren't avaible in stores so can u suggest me a solution? We can find gelatin, agar agar, corn starch or rice starch. Can u tell me how many grams to use for one liter of juice? The method is the same? Thanks !
What vacuum chamber do you use? Need to purge my bho
oh my, you really have a lot of stuff back there.. i wish i have some of those machine
what is the sort of spatula you use for the sieve
+Arsene Magnier They are called a "Bowl Scraper".
+ChefSteps or bench scraper or cake scraper there are many names for it
Not Bench scraper, those arent the same, nor is a cake scraper lmao
Beautiful.
I'll definitely be trying this at home today :p
Thanks for sharing....awesome
It is a great recipe! The only problem is where can i find Fructose and Kelcogel F? I bet its not sold in a supermarket.
On the internet?
Who writes your music or where can I get them. The music is freaking AWESOME guys. I love that kind!!!!!!!!!!!!!!!
+Gus Matamoros All of our music is created by our in house composer Hans Twite, here is our SoundCloud channel for you to enjoy! soundcloud.com/chefsteps
+ChefSteps Thanks. I really enjoy your videos. I cook and I love to get new ideas. I will look and listen for more of your videos
hi sir. Is it possible to reproduce this by replacing the gelling agents with agar agar?
it's ok. I find that i could reproduce this at home with coarse sugar and agar agar powder. Thank you for the video!
I know it's been asked, but never answered in the thread. Which brand and model Vacuum chamber are you using? Thanks!
I notice you use a lot of different induction cooktops in your videos. Which one do you recommend?
What # sieve ranges do you use ?
Can this be used for any fruit?
@UNseenMasamune are you a chef? I am all for old style/old school cooking but we need to keep learning and not be constantly stuck to basic techniques and preparation methods. I for one, as a chef, want to keep learning
Awesome!!
Just wondering how long can this last in the fridge?
Mentioning cooking temperatures , time and the quantities of ingredients could help amature cooks alot. Just a suggestion
thanks
Décor gâteau sur assiette
this is so cool. we love you chefsteps
Thank you very much!
Hey! Can someone tell me the exact recipe and measurements? I cant find them, i dont know why
do not believe on this video this is fool
can you use regular gelatin instead? or agar powder?
What kind of sieve u use , and where can I get it
thats a drum sieve and a plastic bowl scraper www.google.com/search?q=drum+sieve+amazon&rlz=1C1GCEA_enUS908US908&oq=drum+sieve+amazon&aqs=chrome..69i57.3567j0j7&sourceid=chrome&ie=UTF-8
what is the quality evaluation for this product in terms of physiochemical, sensory, etc. ?
How long can you keep this gel before you dispose of it?
Can I use this fluid gel inside chocolate candies if I keep them refrigerated?
Any difference between strained only fluid and air removed fluid? I can't see any difference.
What did you add xanthan gum for ?
+Nguyen Duong It helps to make it a smoother, more cohesive gel.
+ChefSteps Thanks !
for people who can't get there hands on powdered citric acid or xanthan gum..
Use lemon juice in place of citric acid and use gelatine or china grass in place of xanthan gum..
I tried making it in my very basic kitchen using above mentioned ingredients and the result was amazing..
Thanks chef steps for bringing such great tutorials!!
I owe half o f my culinary skills and knowledge to you guys!!
What about Kelcogel F?
hi, sorry but I only have xantan gum how i can do the gel without the others ingredient? thakns
Luis Arce Ormeño the proportions, I'm not very sure about but citric acid is present in all citrus fruits. I imagine you can use table sugar to replace fructose but that changes the sweetness of the fruit.
can i use another type of juice ie. green apple juice?
Whats the brand of those big ass Sieves you guys use?
interesting.. how is the process to make mango sauce?
I can't believe you guys don't know the most efficient way of whisking.
amazing
What if you only add agar agar, cook it and blend it ? Same result?? Please let me know.
+Khanh Dang The flavor would be dramatically altered if you did it this way. It's important not to cook the juice at too high a temp because it would destroy the flavor (taste would be more similar to canned juice).
+ChefSteps thank you!
+Dave Kos I did a lot of gels before only using agar, you just boil the agar with water and other stuff first then add the juice in and quickly cool it off to preserve its fresh taste. Works all the time and the taste won't be alter that much since agar is flavorless :)
SakuraiKunLikes Nice one. Good to know, was just wondering whether that would work...
Khanh Dang personally i do it like this, from 400 ml Of orange juice, i take 1/3 (aprox. 133ml) and add 3,2g of Agar, take it to the flame and boil, always whisking to even the Agar on the solution during boiling. Take it out after a bit of boiling, and add to the rest of the fresh orange juice, and mix it. Then I put it in the fridge until it sets well. After that I just emulsionate the misture and there you have a silky orange gel, maintaining the fresh orange taste
can i use sugar instead of fructose?
How to cook sweet and the best orange peels?
will agar agar do the trick?
How the measures of ingredients?
Alguien sabe las medidas
Can I substitute the orange for a mango and still have the same results?
I don't have all those things... Gum and citric acid and all that. Fancy stuff
guys , well done , i follow your web site , and i have your app for android . Excellent .
what to do with this gel?
eat it
How to remove air if we dont have vacuum chamber?
There's not really an effective way without a vacuum chamber. You could tap the bowl to get larger bubbles out, but that's it.
It won't hurt it at all though, the color just won't be as vivid and the gel will be more opaque, due to all the small air bubbles in there.
One method I know is strain the gel with cheese cloth by squeezing it. It wont remove the micro bubbles but since cheese cloth have very fine holes compare to a fine strainer, it will remove most of the bubbles out.
I held my breath at 2:05 thinking it was going to boil over.
Where you.go chef!!
something easy to do at home
Is kelcogel
Could anyone help me with this question: why doesnt he just use agar and fructose, rather than using all those other ingredients, because the texture are extremely familiar to my eyes
Lemon curd + cold glacé gel..💁♂️💁♂️💁♂️💁♂️💁♂️
You can do this easly with just agar agar
I'm guessing the process is pretty much the same no matter which fruit or vegetable you want to make a gel of, right? As long as you can make a juice then it shouldn't be different or am I mistaken?
Oskar Förberg Fructose is sugar. If you don't want sweet gel, don't do it like this.
Couldn't you just use normal geletin and mix to get the same effect?
yes and no. because normal gelatine don´t resist more than 35º C . i put this gel on grill and it has no changes.
Use agar agar
fancy af
wow
what kind of table u use..omfg.,.
Hi, I have a couple of questions :
1. Why add fructose? (oranges should be sweet enough)
2. In what proportions can I substitute gellan for agar agar? (what's the impact on the end product and mouthfeel?)
Thank you!
The juice is thinned with quite a lot of water and adding the fructose brings enough sweetness to balance it out
The agar agar normally gives a slightly different texture and has a taste to it. Normally i go with about 5g/ litre of gel.
+MrHallo199 thanks! I have to try... I am wondering what the combo xanthan + agar will give as one thickens when the other one gels. I suppose the xanthan gives a nicer mouthfeel than if the recipe is done with agar only.
Orange juice and corn flour with custard powder does the same thing
You really do not need all of those chemicals to make a gel like that, just set it with agar and then blend it and vac the air out.
Or just use Gellan F for the same result
Im gonna have to wash too many thing just to do this... and not gonna buy a vacumm machine, all the dry engridients.. i dont even cook
... but damn i love to watch this videos XD
Sorry, but what's the difference between the one taking the air out and the one doesn't? I know you show the difference photo in the video, but i couldn't see any difference
It may be hard to truly see the difference in this video, but there is definitely a smoother and tighter structure after the air has been removed.
way smoother once you out through vacuum sealer
“Gourmet fuckin fruit gels, bro” -Gerard Way
I thought the bowl was going to blow up when you put the orange juice.
Hi
Why not just use Gellan?
Gellan and Kelcogel F are both gellan gums.
Jason Ng any other substitute? will gellatin work?
diefelo1 www.chefsteps.com/activities/beet-fluid-gel - this recipe can substitute Gellan/Kelcogel F for Agar-agar. Unfortunately gelatin alone won't hold the gel at room temperature over sustained periods.
perfect, thank you
escoffier style ......better and natural .....young chefs need ready chemicals to cook and expensive equipment .....wow..... compound / tangerine / pectine / terre de pommes starch / fructose ......job done ..all natural products .....compound .......water is gone already .... welcome in the real chefs world chem boys
well Xhantan is also natural...