Comments on: Edible cocktails with gelatin http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/ - dedicated to molecular gastronomy Thu, 18 Mar 2010 08:27:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Mixologie moléculaire : Party ! | Jam □ Blog par/by TOAST Studio http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-179616 Mixologie moléculaire : Party ! | Jam □ Blog par/by TOAST Studio Wed, 06 Jan 2010 06:02:26 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-179616 [...] spéciale cet été ? Vraiment, prenez deux minutes pour jeter un oeil sur ces cocktails-gélatine. Un autre exemple de gastronomie [...] [...] spéciale cet été ? Vraiment, prenez deux minutes pour jeter un oeil sur ces cocktails-gélatine. Un autre exemple de gastronomie [...]

]]> By: JMP http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-177158 JMP Wed, 23 Dec 2009 20:44:50 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-177158 I've done quite a few trials with agar and alcohol. The important step in the mixing is to start with the gelling ingredient with water or a heat resistant liquid (won't lose flavours or build nasty tastes on boiling for agar or being parboiled for carrageenan or gellan). You dissolve the gelling ingredient and then reduce the solution to concentrate the gelling ingredient. Then you can add alcohol without worrying about too much evaporating ! It also improves taste and results not to add acidic ingredients early in the heating nor fruit juice and ingredients that will provide stewed fruit flavours (a hint for those wanting to make agar fruit jelly or jams). This also improves solubilisation because most gelling agents and thickeners (hydrocolloids) are precipitated by high alcoholic levels so it's logical to dissolve first. Remove excess water. Add alcohol on cooling. Using strong gelling agar is ideal and 0.5%weight to end solution gives a nice softness to the gel and 1 to 1,5% will allow some experiments with cocktail sticks. Small molecules aka sugar, alcohol, salt etc act as plasticisers and will/might reduce firmness while improving breakability. Many interesting textures come from blitzed alcohol gels that as other blitzed gels are thixotropic, sticky and melt (technically they "fall apart") because they are only made of minute spheres stuck together at their surface (like mud) and not a soft but massive solid (try xanthan/LBG; xanthan/konjac, gellan, carrageenan/tara gels...). I would suggest using sodium citrate before making gellan gels to anybody wanting to find out how different gellan gels are depending on the (calcium content of ) the water ! The colour of gellan gels also seams influenced by the ions, probably because some powder never dissolves properly due to immediate gelling of the particules instead of total dilution. I’ve done quite a few trials with agar and alcohol. The important step in the mixing is to start with the gelling ingredient with water or a heat resistant liquid (won’t lose flavours or build nasty tastes on boiling for agar or being parboiled for carrageenan or gellan). You dissolve the gelling ingredient and then reduce the solution to concentrate the gelling ingredient. Then you can add alcohol without worrying about too much evaporating ! It also improves taste and results not to add acidic ingredients early in the heating nor fruit juice and ingredients that will provide stewed fruit flavours (a hint for those wanting to make agar fruit jelly or jams). This also improves solubilisation because most gelling agents and thickeners (hydrocolloids) are precipitated by high alcoholic levels so it’s logical to dissolve first. Remove excess water. Add alcohol on cooling.
Using strong gelling agar is ideal and 0.5%weight to end solution gives a nice softness to the gel and 1 to 1,5% will allow some experiments with cocktail sticks. Small molecules aka sugar, alcohol, salt etc act as plasticisers and will/might reduce firmness while improving breakability. Many interesting textures come from blitzed alcohol gels that as other blitzed gels are thixotropic, sticky and melt (technically they “fall apart”) because they are only made of minute spheres stuck together at their surface (like mud) and not a soft but massive solid (try xanthan/LBG; xanthan/konjac, gellan, carrageenan/tara gels…).
I would suggest using sodium citrate before making gellan gels to anybody wanting to find out how different gellan gels are depending on the (calcium content of ) the water ! The colour of gellan gels also seams influenced by the ions, probably because some powder never dissolves properly due to immediate gelling of the particules instead of total dilution.

]]> By: Martin Lersch http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-174815 Martin Lersch Tue, 08 Dec 2009 21:00:09 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-174815 Yes - that is certainly possible. There is a recipe for "Dessert jelly" in "Texture - a hydrocolloid recipe collection" which combines gelatin and gellan (it's on page 66 in version 2.2). Yes – that is certainly possible. There is a recipe for “Dessert jelly” in “Texture – a hydrocolloid recipe collection” which combines gelatin and gellan (it’s on page 66 in version 2.2).

]]> By: John http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-174541 John Mon, 07 Dec 2009 02:43:47 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-174541 Is mixing gellan with gelatine possible, for use in the same application? That way you could take the best of two worlds and end up with a "something inbetween" consistency... Is mixing gellan with gelatine possible, for use in the same application? That way you could take the best of two worlds and end up with a “something inbetween” consistency…

]]> By: tulli http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-115479 tulli Thu, 19 Feb 2009 17:33:41 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-115479 I made some fantastic cherry brandy cubes with a cherry suspended in the middle. It took quite a lot of gelatine to get it thick enough though despite my displaying them on spoons. I used kosher, fish gelatine that comes in crystal form. My trouble was that I had to make it in two stages to allow me to get the cherries centered. Would xhanthan gum help? I also note that a drop of glycerine makes the alcohol seem more pronounced and enhanced the experience. Does anyone have any ideas for a gelatine dessert that can handle being frozen and defrosted? I am designing desserts for an airline catering tray that will be flash frozen and gently thawed over 24 hours before being served. I made some fantastic cherry brandy cubes with a cherry suspended in the middle. It took quite a lot of gelatine to get it thick enough though despite my displaying them on spoons.
I used kosher, fish gelatine that comes in crystal form.

My trouble was that I had to make it in two stages to allow me to get the cherries centered. Would xhanthan gum help?

I also note that a drop of glycerine makes the alcohol seem more pronounced and enhanced the experience.

Does anyone have any ideas for a gelatine dessert that can handle being frozen and defrosted? I am designing desserts for an airline catering tray that will be flash frozen and gently thawed over 24 hours before being served.

]]> By: Andrea Scarpa http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-111283 Andrea Scarpa Tue, 16 Dec 2008 00:55:33 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-111283 Martin! whats the are the measurements of Grams of gellan to percentage of alchl? and regarding edwards cocktail did he have intentions of serving the vodka apple as a gelatine or a popsicle? because you wouldnt freeze gellan right? if your aim was to suspend the sphere, you could use a higher concentrate of xantana to create a denser solution. or is it just not dense enough? Martin!

whats the are the measurements of Grams of gellan to percentage of alchl? and regarding edwards cocktail did he have intentions of serving the vodka apple as a gelatine or a popsicle? because you wouldnt freeze gellan right? if your aim was to suspend the sphere, you could use a higher concentrate of xantana to create a denser solution. or is it just not dense enough?

]]> By: Martin Lersch http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-111059 Martin Lersch Mon, 03 Nov 2008 20:02:03 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-111059 Feel free to post a recipe if you have a nice one ;) Feel free to post a recipe if you have a nice one ;)

]]> By: Jennifer http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-111058 Jennifer Mon, 03 Nov 2008 19:54:28 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-111058 Although the gelatinized cocktails are fun, I have also had the pleasure of playing with some gelatinized wine recipes. Of course the acidity will factor in, too. My favorite will be coming into season soon. Add some mulling spices to a small amount of hot water to make an infusion, then add to a fresh bottle or two of Beaujolais Nouveau, add gelatin to desired thickness (as this will vary depending on presentation). And, VOILA! BEAU-JELLO! Although the gelatinized cocktails are fun, I have also had the pleasure of playing with some gelatinized wine recipes. Of course the acidity will factor in, too. My favorite will be coming into season soon.
Add some mulling spices to a small amount of hot water to make an infusion, then add to a fresh bottle or two of Beaujolais Nouveau, add gelatin to desired thickness (as this will vary depending on presentation). And, VOILA! BEAU-JELLO!

]]> By: hunki min http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-97715 hunki min Mon, 16 Jun 2008 11:10:17 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-97715 hi~~~ how are u doing ? i`m korean and as a bartender. i know this website recently. and i`ve been interested in molecular cocktails since end of last year. but it`s sooo hard to make and learn. also, hard to find out any recipe and information in south korea. how can i know that people,recipe,book,making...etc plz..let me know. i relly want to learn it. hi~~~
how are u doing ? i`m korean and as a bartender.
i know this website recently. and i`ve been interested in molecular cocktails since end of last year. but it`s sooo hard to make and learn.
also, hard to find out any recipe and information in south korea.
how can i know that people,recipe,book,making…etc
plz..let me know. i relly want to learn it.

]]> By: MRW http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/comment-page-1/#comment-74914 MRW Tue, 04 Mar 2008 03:28:23 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-74914 Regarding the effect of alcohol concentration: http://www.myscienceproject.org/j-shot.html Regarding the effect of alcohol concentration:

http://www.myscienceproject.org/j-shot.html

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