How to Make Bright, Sunny Orange Fluid Gel From Fresh Fruit
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- เผยแพร่เมื่อ 16 มิ.ย. 2014
- Make a fluid gel with all the flavor of fresh-squeezed juice. Get the recipe: chfstps.co/1oC5f88
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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!
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
Wow! This looks absolutely amazing!
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!?!?!?!?
What a color! Your channel is so inspiring, keep up the good work!
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. 😄
Beautiful process ❤
Looks perfect!
this is completely brilliant
Your videos are so satisfying to watch
incredible tips man
Beautiful.
This is unbelievably pretty. I would feel bad eating something this pleasing to look at.
Thanks for sharing....awesome
Very interesting. Thanks for the upload.
Thanks for watching!
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
Awesome!!
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?
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
I'll definitely be trying this at home today :p
Skills galore
Awesome channel! Can anyone tell how much time would it last in the fridge? Both this method and the agar method? Thanks a lot!
oh my, you really have a lot of stuff back there.. i wish i have some of those machine
amazing
LOL this reminds me of my chemistry lab lessons... With all the beaker, white powders and colored liquids.
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.
thanks
Décor gâteau sur assiette
I repeat, What brand and model of chamber vacuum sealer are you guys using? ChefSteps
what is the quality evaluation for this product in terms of physiochemical, sensory, etc. ?
I notice you use a lot of different induction cooktops in your videos. Which one do you recommend?
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
something easy to do at home
guys , well done , i follow your web site , and i have your app for android . Excellent .
wow
What is the setting you’re using on the vacuum chamber to take the air out of the gel/?
What brand and model of chamber vacuum sealer are you guys using?
this is so cool. we love you chefsteps
Thank you very much!
What is a good substitute for kelcogel f?
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.
What is the make of the sieve? I can not seem to find a combo like this one?
I know it's been asked, but never answered in the thread. Which brand and model Vacuum chamber are you using? Thanks!
How long can you keep this gel before you dispose of it?
can you use regular gelatin instead? or agar powder?
is there another way to get the ratios/recipe the link is not working for me...
Can this be used for any fruit?
interesting.. how is the process to make mango sauce?
fancy af
How to cook sweet and the best orange peels?
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
Where you.go chef!!
Can i use a profesional cryovac to remove the air?
@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
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
What # sieve ranges do you use ?
Mentioning cooking temperatures , time and the quantities of ingredients could help amature cooks alot. Just a suggestion
Just wondering how long can this last in the fridge?
Can I use this fluid gel inside chocolate candies if I keep them refrigerated?
Alguien sabe las medidas
will agar agar do the trick?
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?
Any difference between strained only fluid and air removed fluid? I can't see any difference.
I can't believe you guys don't know the most efficient way of whisking.
can i use another type of juice ie. green apple juice?
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
Awesome, few questions, doesnt citric acid stop working once is heated?
Also, what if you dont have a fancy vacuum?
Food saver with vacuum
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
can i use sugar instead of fructose?
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
How the measures of ingredients?
I held my breath at 2:05 thinking it was going to boil over.
Is kelcogel
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
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
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!
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
You can do this easly with just agar agar
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
Hi
Whats the brand of those big ass Sieves you guys use?
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.
Orange juice and corn flour with custard powder does the same thing
I thought the bowl was going to blow up when you put the orange juice.
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
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?
Lemon curd + cold glacé gel..💁♂️💁♂️💁♂️💁♂️💁♂️
what kind of table u use..omfg.,.
You can obtain exact same results with agar-agar
what to do with this gel?
eat it
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.
Décor gâteau sur assiette
“Gourmet fuckin fruit gels, bro” -Gerard Way
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.
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
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