A chef's guide to gelling, thickening, and emulsifying by Toni Massanés

By Toni Massanés

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Extra info for A chef's guide to gelling, thickening, and emulsifying agents

Example text

Texture: JELLO/ASPIC 12 or more sheets (24+ g): firm gels. Texture: FRUIT PASTE In rare cases, the ratio of gelatin per liter of water can be increased to 16 sheets (32 g) per liter or more depending on the characteristics of the product used and the desired result. The hardness of the gel depends on the concentration of gelatin used and on the composition of the liquid ingredient that is to be gelled. Those are the two most important parameters to consider when optimizing the best hydration. The same concentration of gelling agent can produce gels with different textures, because of possible evaporation of the liquid at the time of hydration or because of variations in the characteristics of the product that is to be gelled.

7 show the primary preparations that can be obtained with each texturizing agent studied. Like the products used in food testing, these preparations and their designations occur under the specific conditions of the Alicia Foundation, which have remained constant. Their usefulness is limited, however, and in no way intended to be universal because unfortunately there is no absolute consensus on culinary terminology. Our hope is that professional chefs will be able to understand the concepts specified therein.

Culinary Preparations The information obtained through this research allows us to establish a list of possible preparations that can be created with each texturizing agent. Although texturizers may have a combination of different properties and abilities, such as gelling, thickening, foaming, or emulsification, the principle property and primary culinary uses of each texturizing agent was the motive to elect it as a specific type of texturizer. 7 show the primary preparations that can be obtained with each texturizing agent studied.

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