Beet Fluid Gel
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- Опубліковано 26 бер 2014
- Whether this is your first time making fluid gel, or your hundredth time, you'll be amazed by the flavorful punch this recipe packs. The finished product is deep burgundy in color, and loaded with authentic earthy beet flavor. Xanthan gum thickens the gel, while low acyl gellan creates a smooth, shiny product that holds together well, and coats your tongue with flavor when eaten. For the recipe, visit: www.chefsteps.com/activities/b...
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I made this and had a dollop for dinner with one micro herb, one fiber of chicken which I boiled, blended, pasted fried and roasted. Charged myself $70
outwestlawns lmfao!! One fiber of chicken! 😂😂😂 best $70 I ever spent/made hahaha
That sounds delicious. Can I make a booking for two next Friday at 7pm? (This message was sent via google assistance.)
@@lefthandright01 Dorsia receptionist: maniacal laughter
😎😎😎😉
Please explain the name of dry ingredients?
"Dammit, not again" -Dishwasher at Chef Steps
🤣🤣🤣
HAHAHAHAHAHA
That’s a lot of work to make a pancake for a squirrel
That's the quote for the day!
I read your comment at the beginning of the video hoping to see a squirrel at the end 😞
😂😂👏🏻👏🏻👏🏻
...
😂😂😂
for all you home cooks that want to try this, just remember that beets are edible sharpies and will stain anything they come in contact with for a while, even your hands
I'd argue that sharpies probably taste better
Dwight Schrute would be proud
+Andrew Sayegh gifrific.com/wp-content/uploads/2013/05/Dwight-Schrute-Laughing.gif
I will never not love this channel for the chefs' ingenuity and creativity. This is beautiful!
Hypnotized whenever I watch your videos. Especially that quail egg one!
And make my kitchen look like a murder scene? no thanks xD
🤣🤣
Awesome humor
If you notice he placed baking sheets down before starting. Or you could do it Dexter style and lay out you whole area with plastic film everywhere first.
The color's wonderful XD
Oh my gosh, I am dying! Mesmerizing, I wish I could work there and with beets! I grew up on beets and to think that something so humble and declicious can be turned into such a beautiful art! Thank you for posting these techniques, such a joy to watch.
Loved watching this without the taking. Best ever.
A KITCHEN PORTERS WORST NIGHTMARE
Awesome!!!! Thank you for showing process....its tough though!!!!
Very elegant possibility, thank you for sharing
I could fall in love all over again with the various textures this ingredient goes through. Solid to liquid to jelly to thick sauce. Beautifully artistic, like its own operatic piece. There's physics and biochemistry at work right there
Great tip for my ironic throwback dinner I'm cooking this weekend!
Beet greens are awesome, too
Anyone else dying to scrape the back of the sieve after the second pass? Looks so fulfilling.
Amazing!! Thx Chef👍👏👏
Please never stop doing this videos you are helping lots of people
That was quite ASMR, very nice.
Thank you Chef!
Lil Bits breakfast looks amazing
Well done!
That looked fancy
Very beautiful!
Snobby Sydneysider 9
The dishes after this video- the dishes!!!! haha it looks like a nightmare to cleanup after (anyone whos eaten or cooked with beets knows what I mean)
It just makes your dish pit "colorful", but totally worth it. :)
Lmao
Try a turmeric gel and you will think this is light work. 😯😮
Great job
im actually about to add this to my music playlist, since i cant fighure out the song but theres no other audio in the video, so just adding the video will do i guess
Can you make Gel Food Color using this method?
Great recipe! Just wondering where I might be able to find a Tamis drum sieve online? In in the UK
Thanks ChefSteps!
Does it give the same results if you blanch the beets first and shuck the skins that way before juicing?
you didnt remove the air? will you obtain the same results? will the texture change?
Can I substitiue the Xanthan gum for agar? And then instead of the low acyl gellan maybe I could use gellatine instead? And can I leave out the salt? Also if I can't get beetroot can I just use rocks? Thanks.
Agar gives some taste,I personally do not like that weird taste.We tried agar against Xantana .Xantana I don't taste!
+a090006 xantana and agar are two completely different things, what the hell are you talking about.
I think the sarcasm kicked in with substitution of “Rocks”
IGottaBasketballJones people skipped the best part, 😂
CHEF’S TIP: If you don’t have Kelcogel F, substitute agar agar.
I tried a vegan version and it turned out quite good aswell. With only beets and agar agar.
Daniel Bierdümpfl what was the ratio of the beet and agar agar?
Daniel Bierdümpfl im looking to make many vegan purees and sauces. any info send here.please. steps you did different would be awesome
isn't it usually 10g of agar per litre of liquid? if you're planning to add any kind of acid to a liquid, the weight of agar needs to be increased.
As a chef I have to correct you, to any litre of liquid you will need 7g of agar. Always remember to mix the agar into salt or sugar before adding to the liquid to ensure even spread. Bring it to the boil rapidly and leave on the side until it cools to 60 degrees. then you can blitz and you'll have a perfectly fine liquid gel. In remarks to your acid, i have a citrus gel on my menu at the moment which consists entirely of citrus acid and I use the same ratio
would the fluid gel still work if I didnt add any acyl gellan into it?
Hola desde Guatemala, que mesh utilizan para filtrar / colar?
Goes well with...? Some advice pls.
Someone know any good book to get these type of receipt? Or any books to learn others techniques?
These are proper techniques. 👌 More people should watch this and not a bored house wife
many steps..looks awesome but how long can you store in the frig?
Hello, and if I wanted to do gummies beet which would be the technical ,measures? thanks
I love the technique and food, but every once in a while I feel something is being left out.
I can understand, "Bring liquid to boil over medium high heat."
I can't understand why a K type thermometer is being used? To me, that suggest we're aiming for a specific temperature...not just boiling.
Looks to me like it's not a thermometer but a peice of pasta to keep the fluid from boiling over.....
@@dawnkirby9568 how does pasta help in preventing boiling over?
Irealisment i don’t know the science behind this but it really works lol
i suggest you read the recipe... maybe they will provide more insight
The gellan needs to heat to 203 °F / 95 °C to hydrate; you can use a thermometer or just bring the liquid to a boil to ensure the gellan has properly hydrated.
Kelcogel F (low-acyl gellan gum) i dont have this ingredients can i use gelatin?
thanks.
The salt is there just for seasoning or it serves any other purpose as well?
I need that stackable sieve, like sieve and bottom, where can i get it from? Thank you :-)
Can fluid gel be made with just agar agar?
Recipe for molecular Xiao Long Bao please!!! (Created by Chef Alvin Leung)
I only have access to xanthan gum. And dont have acyl gellan or agar, would it still work?
satisfying video
What kind of sieve is it.
Is that a mini blini and crème fraiche, caviar with the beet pure of course ?
Okay only way I'm going to make this is if I can use it as food coloring, can it be used as a natural food color?
so cool. really cool. nice
my soul is singing.
Nice ..but proportion for 1l juice? Thanks
oh how much I wish to own these equipments
Is there any way you can do this recipe without a juicer?
What gellifies it or is it just the gellan gum and xanthan gum
May i ask why is it that the chef uses these ingredients instead of ultratex?
These gels somehow reminds me the gels from portal XD
Can I apply this technique to all vegies and fruits or it's only for beet?
And that my friend, is how you make this posh tilted-shwifty stripe on the side of your plate that allows you to charge about 3 or 4 times more than without it.
How long can these gels be preserved?
So much work ! if you cook the beets then peel them ,put them in blender(thermomix) high speed for 2 minutes,with chardonnay vinaiger, then put Xantana ,it is the same result.Maybe also some work :D :D :D
How long can these be stored for?
*Applausessss*
What's the brand of the sieve/pan?
Greetings, can I get the mfg name for the sieve you are using and the base doesn't seem to be found on the www only other sieve rings. Thanks !
How you make the tiny pancake though?
Whenever I add the dry ingredients it becomes like a lumps, any suggestions?
Beat Fluid Gel, start by using every item in your kitchen including; blender, sieve, juicer, stove top, second sieve, all ice in the freezer, pan, a spare bucket and the blood of your first born. Finally, serve on a hand made plate found from your local Cost Plus World Market, Guest will rave!
you can also do this with agar agar
Fab, if only I could be bothered!
is that a flour sieve they are using?
“Chef Steps - cook smarter”
Me: That’s a lot of work for a micro pancake.
Can fluid gels be made with just agar agar???
I love beets I just can't eat them.
Me: look at that lovely beet.
My stomach: I will throw that beet right back at you if you dare to eat it!
I feel ya...quinoa does that to me, makes me sad.... and deadly crampy.
dude this guy loves making paste with those things.
can i use carrageen?
What blender did u used?
So most of your "gel" videos are about incorporating juices into kelcogel and a few other ingredients (i forgot) lol and then ice bath it and blend it?
Maybe create a tutorial on ingredient ratios and how it affects the texture of the gel (if there's any effects)
What exactly does BT Puree taste like
How much gramme of this powder and how is name please
I roast my beetroot in the oven for about 40 mins in a tray with foil on. Then blend and tamis, season. Doneskis.
I thought thats for painting purpose 🤣🤣🤣
Me too I was confused....
are there any other gelling agents to substitute gellan? like kappa/iota/agar?
Agar is mentioned on their website as substitute
can i make this with pink or yellow beets or will this cause my kitchen to explode?
Wow
Hi chef can I have the recipe?
baby food on baby blinis baby!
+Indra Sotomayor hahaha!
Can't you use agar for this?
Substitutes people, please! Never heard of this xanthan gum and I'll probably never find it, so can you please suggest a substitute for it? And for the acyl gellan as well?
And of course, Thank you for the amazing work!
I'm thinking gelatine could be an option Might have to riff off the pudding making instructions Use less gelatine for this gel than pudding possibly Blend after its set & strain for a smooth fine thick gel
Anyway try health food shops for the food grade gums Not sure if using guar gum or gum arabic or carrageenan would be any different than this
Let us know what you end up trying & how it came out 👍 🤗 Happy cooking
Parece uma delícia!! ;D
Dwight would be proud
All hail the almighty xanthan gum!
300$ per serving
Not if you want to be profitable lol
Joh
John Kenneth De Castro.
I'm thinking that it w'd also work with gelatin instead of all those "dry ingredients" 🤔🤔
Que ingrediente le pone ?