Gelification

What is Gelification?

Papaya agar agar noodles plate Gelification is defined as the process of turning a substance into a gelatinous form. With this process, liquid substances are converted into solids with the help of a gelling agent. Common gelling agents come from natural sources and include agar-agar, gelatin, Carageenan, gellan gum, pectin and methylcellulose. More often than not, these gelling agents are presented in a dry, solid form which needs to be hydrated.

All of these are hydrocolloids and react when dispersed in liquids. Gels resulting from this process may range from tough and hard to weak and soft. Gels are characterized by having a viscous property when heated and becoming solid or jelly like once cooled. Melting and cooling points for gelling agents may differ according to type.

Gelification has been around for years, and it has undergone a lot of changes in terms of use. In the modern kitchen the gelification technique has many different uses. It can serve to stabilize liquids without affecting taste. It may also be used for suspending food particles and creating various shapes for aesthetic purposes. Lastly, it can also be used to create various textures and improve dining experiences.



Related Gelification Articles

White Chocolate Clouds Gelatin Foam Recipe

White chocolate clouds White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.
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Strawberry Daiquiri Agar Gel Cubes Recipe

Strawberry daiquiri agar gel side These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.
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Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Agar fruit gel shortcake One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.
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Poblano Iota Carrageenan Custard Recipe

Iota carrageenan poblano custard 2 This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
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Agar Bloody Mary Gel Recipe

Agar bloody mary recipe wide One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.
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Papaya Agar Agar Gel Cube Recipe

Agar gel wide These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.
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Papaya Agar Agar Noodles Recipe

Papaya agar agar noodles side Gels are a very common technique in modernist cooking. This modernist recipe uses the gelling properties of agar agar to make papaya noodles. These agar agar noodles are a great addition to a several different dishes and are an easy way to add a touch of flair.
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Gelification Technique

Modernist gels 2 The modernist technique of gelling or gelification is used very often to add texture and to create unique presentations in molecular gastronomy.
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Balsamic Vinegar Pearls Recipe

Balsamic pearls thumbnail One of the easiest molecular gastronomy recipes to try is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche.

Here we use sweet-sour balsamic vinegar to make pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy.


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