Comments on: Edible cocktails with gelatin http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/ - dedicated to molecular gastronomy Sat, 06 Sep 2008 02:30:59 +0000 http://wordpress.org/?v=2.5 By: hunki min http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#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-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

]]> By: Martin Lersch http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-74850 Martin Lersch Mon, 03 Mar 2008 23:06:27 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-74850 Edward, Nice idea! I guess the reason you use gellan is that you want to keep the pomegranate and mint spheres evenly suspended until the popscicles freeze? I was wondering if you made a popscicle without gellan to check if it is gellan which causes the turbidity? Anyhow - my guess is that small bubbles of gas are causing the trouble. This is related to the problem of making perfectly clear ice cubes. The solubility of gases in water increases as the temperature goes down, but once the water freezes, it can no longer keep the gas dissolved and a bubble is formed. Once the water on the surface starts to freeze, the gas bubbles formed at the bottom can no longer escape and are trapped. Adding a hydrocolloid to the water would presumably cause even more bubbles to be trapped. Another possibility is that gellan precipitates when the gel is frozen. If this is the case, perhaps you could substitute xanthan for gellan? Edward,

Nice idea! I guess the reason you use gellan is that you want to keep the pomegranate and mint spheres evenly suspended until the popscicles freeze?

I was wondering if you made a popscicle without gellan to check if it is gellan which causes the turbidity? Anyhow - my guess is that small bubbles of gas are causing the trouble. This is related to the problem of making perfectly clear ice cubes. The solubility of gases in water increases as the temperature goes down, but once the water freezes, it can no longer keep the gas dissolved and a bubble is formed. Once the water on the surface starts to freeze, the gas bubbles formed at the bottom can no longer escape and are trapped. Adding a hydrocolloid to the water would presumably cause even more bubbles to be trapped.

Another possibility is that gellan precipitates when the gel is frozen. If this is the case, perhaps you could substitute xanthan for gellan?

]]> By: Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #13 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-68606 Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #13 Mon, 11 Feb 2008 19:12:05 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-68606 [...] am completely inspired by Khymos’s edible cocktails with gelatin - they are [...] […] am completely inspired by Khymos’s edible cocktails with gelatin - they are […]

]]> By: Edward http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-67649 Edward Sat, 09 Feb 2008 10:10:35 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-67649 I made a frozen apple infused vodka "popscicle" with pomegranate and mint alginate spheres suspended inside for an intermezzo on our tasting menu last week. The vodka was infused sous vide with granny smith apples and poached for 1/2 an hour (as opposed to six days to 2 weeks for normal infusions) Gellan was used at 0.5% to make a fluid gel with concentrated apple juice and the vodka. The spheres were made with Calcium lactate in an aliginate bath (inverse method) and then frozen into small cylinders with skewers. It was served in a martini glass with additional spheres of each kind and a splash of champagne. The flavors and contrasting textures were outstanding, however I would have liked it to have been clearer to see the suspended spheres better. Does anyone have a suggestion on clarification when using gellan? Thanks. I made a frozen apple infused vodka “popscicle” with pomegranate and mint alginate spheres suspended inside for an intermezzo on our tasting menu last week.

The vodka was infused sous vide with granny smith apples and poached for 1/2 an hour (as opposed to six days to 2 weeks for normal infusions)

Gellan was used at 0.5% to make a fluid gel with concentrated apple juice and the vodka.

The spheres were made with Calcium lactate in an aliginate bath (inverse method) and then frozen into small cylinders with skewers. It was served in a martini glass with additional spheres of each kind and a splash of champagne.

The flavors and contrasting textures were outstanding, however I would have liked it to have been clearer to see the suspended spheres better.

Does anyone have a suggestion on clarification when using gellan?

Thanks.

]]> By: Martin Lersch http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-57289 Martin Lersch Mon, 31 Dec 2007 16:10:39 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-57289 Alcohol% / Gelatin% 33 / 6,9 8,5 / 3,1 17 / 4,7 26,5 / 4,7 40 / 4,7 15 / 2,2 The alcohol concentration is calculated based on dilution with the other ingredients. Alcohol% / Gelatin%
33 / 6,9
8,5 / 3,1
17 / 4,7
26,5 / 4,7
40 / 4,7
15 / 2,2

The alcohol concentration is calculated based on dilution with the other ingredients.

]]> By: Chrispy http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-54614 Chrispy Tue, 18 Dec 2007 00:18:42 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-54614 Great Post, perfect for my christmas party this weekend!! Great Post, perfect for my christmas party this weekend!!

]]> By: Ryan http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-53988 Ryan Fri, 14 Dec 2007 20:21:07 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-53988 Martin, Thanks so much, this a fantastic blog, and a great post! I definitely want to play around with this for my next party. As you mentioned in one of your comments, "I think the handling should be considered when deciding how much gelatin to use." Could you send me the data used for those plots (since you've already put it together...), and maybe add labels for which point corresponds to which recipe? It would be easy to envision 3 separate lines there with equal slope and an intercept that varied according to final firmness, but I could just be reading too much into it. Thanks! Martin,
Thanks so much, this a fantastic blog, and a great post! I definitely want to play around with this for my next party.
As you mentioned in one of your comments, “I think the handling should be considered when deciding how much gelatin to use.” Could you send me the data used for those plots (since you’ve already put it together…), and maybe add labels for which point corresponds to which recipe? It would be easy to envision 3 separate lines there with equal slope and an intercept that varied according to final firmness, but I could just be reading too much into it.
Thanks!

]]> By: Mark http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-49652 Mark Wed, 28 Nov 2007 13:35:57 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-49652 Tried it with gelatine and port (fortified wine 20%). Brought 125cc of port to luke-warm, and dissolved 1,5 sheets of gelatine. Let set in refigerator. Cut off a nice piece of cheese, put port-gel on top, en cut into cubes. Great desert! Really nice port-tase, with alcohol kick in place. Suprised my wife! Trie 1/3 port with 2/3 cheese. Also made children's version: (strong) black tea gel with apple. Also cubed. Use 1/2 tea, 1/2 apple. I'll suprise a few people during christmass dinner! Tried it with gelatine and port (fortified wine 20%). Brought 125cc of port to luke-warm, and dissolved 1,5 sheets of gelatine. Let set in refigerator. Cut off a nice piece of cheese, put port-gel on top, en cut into cubes. Great desert! Really nice port-tase, with alcohol kick in place. Suprised my wife! Trie 1/3 port with 2/3 cheese.

Also made children’s version: (strong) black tea gel with apple. Also cubed. Use 1/2 tea, 1/2 apple.

I’ll suprise a few people during christmass dinner!

]]> By: Jimena http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-46096 Jimena Mon, 19 Nov 2007 01:53:27 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-46096 Really amazing, and thanks for the protocols! Really amazing, and thanks for the protocols!

]]> By: Lourence http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-45155 Lourence Fri, 16 Nov 2007 11:26:42 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-45155 I love the idea of the whole cocktail on a platter thing... I havent tried it yet, but i want to, think it would make quite an impact on my friends. Can i buy gelatin in a supermarket, or where can i get it, im from south africa... Could anyone maybe help me, as to where i can get it?? My email is lourencebam(a)telkomsa.net I love the idea of the whole cocktail on a platter thing…
I havent tried it yet, but i want to, think it would make quite an impact on my friends.
Can i buy gelatin in a supermarket, or where can i get it, im from south africa…

Could anyone maybe help me, as to where i can get it??
My email is lourencebam(a)telkomsa.net

]]> By: Frank http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-43017 Frank Sat, 10 Nov 2007 21:08:23 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-43017 Waauw! Realy great idea to create cocktails in such way! Tonight I made a mojito-solid: http://krnkje.blogspot.com/2007/11/eetbare-cocktails.html It is a dutch blog, but the pictures say enough :) Waauw!
Realy great idea to create cocktails in such way!
Tonight I made a mojito-solid: http://krnkje.blogspot.com/2007/11/eetbare-cocktails.html
It is a dutch blog, but the pictures say enough :)

]]> By: African Vanieljea http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-42644 African Vanieljea Fri, 09 Nov 2007 20:05:08 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-42644 gorgeously provocative! Makes you want to try one right now gorgeously provocative! Makes you want to try one right now

]]> By: sygyzy http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-41989 sygyzy Wed, 07 Nov 2007 05:41:17 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-41989 Erik, Would starch based gelling agents set clear? I think that's an important criteria. Erik,

Would starch based gelling agents set clear? I think that’s an important criteria.

]]> By: Erik http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-41732 Erik Mon, 05 Nov 2007 19:38:21 +0000 http://blog.khymos.org/2007/10/16/edible-cocktails-with-gelatin/#comment-41732 from the chemistry point of view: gelatin is a protein while agar, gellan and most other gelling agents are polysaccharides (starches), right? Proteins are more prone to denaturation due to heat, acidity, alcohol etc., while starches are generally very stable. Would it be a sound conclusion, then, that using a starch-based gelling agent, the starch concentration is less sensitive to the alcohol content? If so, you could use the same basic recipe (gelling agent concentration) for virtually every cocktail recipe. Of course, varying sugar content (and other ingredients, i.e. vodka vs Baileys) would make a difference anyway. from the chemistry point of view: gelatin is a protein while agar, gellan and most other gelling agents are polysaccharides (starches), right? Proteins are more prone to denaturation due to heat, acidity, alcohol etc., while starches are generally very stable.

Would it be a sound conclusion, then, that using a starch-based gelling agent, the starch concentration is less sensitive to the alcohol content? If so, you could use the same basic recipe (gelling agent concentration) for virtually every cocktail recipe. Of course, varying sugar content (and other ingredients, i.e. vodka vs Baileys) would make a difference anyway.

]]>