blender.
One exception to the rule of dispersing first is gelatin. It is hydrated, or “bloomed” first, before being dispersed.
Hydration
Once the gelling agent has been fully dispersed it needs to hydrate. Hydration is basically the process of absorbing water, or another liquid, and swelling. This absorption of liquid, in conjunction with other processes, causes the thickening of the mixture, creating a molecular mesh that traps water [7] .
Depending on the gelling agent and the liquid being used, hydration will occur at different temperatures and over different time frames. Many ingredients will need to be heated for hydration to occur, like flour and agar.
Gelling or Setting
The final stage is when the liquid actually gels. Many gelling agents will gel at a specific temperature, others may gel at any temperature. This process can take anywhere from a few minutes to many hours.
O THER G EL C ONSIDERATIONS
Gelling Raw Ingredients
Sometimes you do not want to bring the liquid you are gelling to a boil. In order to hydrate a gelling agent that must be heated you have two options.
You can disperse and hydrate the gelling agent in a small amount of the liquid and blend the rest of the liquid into it after hydration. You can also disperse and hydrate the gelling agent in water and blend the liquid into that.
Either way, the temperature will drop quickly and some gelling agents, such as agar, will begin to set faster than usual. Warming up the liquid as much as you can is advised for better dispersion once the gelling agent has hydrated.
Water Impurities
Due to the way many of these ingredients create their molecular webs the chemicals in your water can affect the gelling power of your dishes. If you have water that has a high mineral content, or are consistently having trouble with your gels it might be worth experimenting with filtered, spring, or distilled water. It won’t always fix the problem but it will at least eliminate one variable from the equation.
Hot vs Cold
Different gelling agents create gels that can withstand a wide variety of temperatures. Be sure to pick a gelling ingredient that meets the needs of the dish you are preparing. For instance, gelatin melts just above room temperature so it cannot be used with hot preparations while agar gels can be heated up to around 80ºC / 176ºF before it melts.
G ELLING I NGREDIENTS
There are many different gelling ingredients. This book focuses on several different modernist ingredients that we found to be easily accessible and simple to use. Below is a short description of the gelling agents we cover in depth. For specific uses of each one, as well as more recipes, please see its chapter in the Ingredients section.
Agar
Agar creates brittle gels and it must be brought to a boil to hydrate. It sets at room temperature and can be heated to 80ºC / 175ºF before melting. You can also add locust bean gum to agar gels to make them more elastic.
Carrageenan: Iota
Iota carrageenan creates elastic gels and is especially effective with dairy products. It is often used in custards or puddings.
It must be heated to hydrate then cooled to set the gel. Once gelled it can be reheated several degrees above the gelling temperature before melting.
Carrageenan: Kappa
Kappa carrageenan can be used to create firm, brittle gels and is especially effective at gelling dairy-based liquids. To gel, the liquid must contain either calcium or potassium that is free to bind with the kappa carrageenan.
It must be heated to hydrate then cooled to set the gel. Once gelled it can be reheated several degrees above the gelling temperature before melting.
Gelatin
Gelatin forms elastic gels that can’t be raised much above room temperature. Gelatin has to be dispersed in hot liquid and sets at room temperature or below.
Methylcellulose
Methylcellulose has the uncommon ability to gel as it heats, and melt as it cools. There are many different types of methylcellulose available
One exception to the rule of dispersing first is gelatin. It is hydrated, or “bloomed” first, before being dispersed.
Hydration
Once the gelling agent has been fully dispersed it needs to hydrate. Hydration is basically the process of absorbing water, or another liquid, and swelling. This absorption of liquid, in conjunction with other processes, causes the thickening of the mixture, creating a molecular mesh that traps water [7] .
Depending on the gelling agent and the liquid being used, hydration will occur at different temperatures and over different time frames. Many ingredients will need to be heated for hydration to occur, like flour and agar.
Gelling or Setting
The final stage is when the liquid actually gels. Many gelling agents will gel at a specific temperature, others may gel at any temperature. This process can take anywhere from a few minutes to many hours.
O THER G EL C ONSIDERATIONS
Gelling Raw Ingredients
Sometimes you do not want to bring the liquid you are gelling to a boil. In order to hydrate a gelling agent that must be heated you have two options.
You can disperse and hydrate the gelling agent in a small amount of the liquid and blend the rest of the liquid into it after hydration. You can also disperse and hydrate the gelling agent in water and blend the liquid into that.
Either way, the temperature will drop quickly and some gelling agents, such as agar, will begin to set faster than usual. Warming up the liquid as much as you can is advised for better dispersion once the gelling agent has hydrated.
Water Impurities
Due to the way many of these ingredients create their molecular webs the chemicals in your water can affect the gelling power of your dishes. If you have water that has a high mineral content, or are consistently having trouble with your gels it might be worth experimenting with filtered, spring, or distilled water. It won’t always fix the problem but it will at least eliminate one variable from the equation.
Hot vs Cold
Different gelling agents create gels that can withstand a wide variety of temperatures. Be sure to pick a gelling ingredient that meets the needs of the dish you are preparing. For instance, gelatin melts just above room temperature so it cannot be used with hot preparations while agar gels can be heated up to around 80ºC / 176ºF before it melts.
G ELLING I NGREDIENTS
There are many different gelling ingredients. This book focuses on several different modernist ingredients that we found to be easily accessible and simple to use. Below is a short description of the gelling agents we cover in depth. For specific uses of each one, as well as more recipes, please see its chapter in the Ingredients section.
Agar
Agar creates brittle gels and it must be brought to a boil to hydrate. It sets at room temperature and can be heated to 80ºC / 175ºF before melting. You can also add locust bean gum to agar gels to make them more elastic.
Carrageenan: Iota
Iota carrageenan creates elastic gels and is especially effective with dairy products. It is often used in custards or puddings.
It must be heated to hydrate then cooled to set the gel. Once gelled it can be reheated several degrees above the gelling temperature before melting.
Carrageenan: Kappa
Kappa carrageenan can be used to create firm, brittle gels and is especially effective at gelling dairy-based liquids. To gel, the liquid must contain either calcium or potassium that is free to bind with the kappa carrageenan.
It must be heated to hydrate then cooled to set the gel. Once gelled it can be reheated several degrees above the gelling temperature before melting.
Gelatin
Gelatin forms elastic gels that can’t be raised much above room temperature. Gelatin has to be dispersed in hot liquid and sets at room temperature or below.
Methylcellulose
Methylcellulose has the uncommon ability to gel as it heats, and melt as it cools. There are many different types of methylcellulose available
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