Monday, November 23, 2009

Playing with Kelcogel "Gellan" LT and F

Gellan= A water-soluble polysaccharide produced by fermentation, that can be used alone or in combination with other products to produce a wide variety of interesting textures. It is extremely effective at low use levels in forming gels, LT and F are high acyl and form soft, very elastic, non-brittle, and fluid gels.

This is the first time using this and I used a standard recipe for a basic sauce "sheet." With the combination of Gellan(both LT100 and F) and Bronze Gelatin Sheets it allows you to make elastic, heat resistent, and pliable sauce sheets. In this case we did an orange yuzu sauce sheet as a tester. It could be a little thinner and refined but like I said before, this was the first time trying this. Enjoy.

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