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
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
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.
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.
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.
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.
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
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
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
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.
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.
This is all natural, everything used by chefsteps are things based on natural food. Gellan is. Product made by some special bacteria for example, which is natural as well. You could also use things like agar or kappa to do this, those are bot substances extracted from seaweed
On the website it says you can substitute with agar agar, but flavorrelease will be different and it will have a slightly different "less luxurious" mouthfeel (written in the comments).
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
Never did it with prctin but agar works just fine. You will need other amounts, but chefsteps has a free liquid gel class where they explain the measuring 😁👍
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
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)
cantidad de los ingredientes a usar, no se sabe que cantidad usar que de en las mismas. quantity of ingredients used, it is not known to use that amount in them.
"Dammit, not again" -Dishwasher at Chef Steps
🤣🤣🤣
HAHAHAHAHAHA
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.)
😎😎😎😉
Please explain the name of dry ingredients?
Lol
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 😞
😂😂👏🏻👏🏻👏🏻
...
😂😂😂
I will never not love this channel for the chefs' ingenuity and creativity. This is beautiful!
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
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.
Loved watching this without the taking. Best ever.
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 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.
The color's wonderful XD
Anyone else dying to scrape the back of the sieve after the second pass? Looks so fulfilling.
Hypnotized whenever I watch your videos. Especially that quail egg one!
A KITCHEN PORTERS WORST NIGHTMARE
Beet greens are awesome, too
Please never stop doing this videos you are helping lots of people
Very elegant possibility, thank you for sharing
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
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
That was quite ASMR, very nice.
Is that a mini blini and crème fraiche, caviar with the beet pure of course ?
May i ask why is it that the chef uses these ingredients instead of ultratex?
would the fluid gel still work if I didnt add any acyl gellan into it?
Why we are using both xanthum gum and low acyl gellan gum? Please can you explain
Can you make Gel Food Color using this method?
Lil Bits breakfast looks amazing
many steps..looks awesome but how long can you store in the frig?
What gellifies it or is it just the gellan gum and xanthan gum
How you make the tiny pancake though?
I only have access to xanthan gum. And dont have acyl gellan or agar, would it still work?
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
Can fluid gel be made with just agar agar?
Does it give the same results if you blanch the beets first and shuck the skins that way before juicing?
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.
Nice ..but proportion for 1l juice? Thanks
Is there any way you can do this recipe without a juicer?
Awesome!!!! Thank you for showing process....its tough though!!!!
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.
Goes well with...? Some advice pls.
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?
you didnt remove the air? will you obtain the same results? will the texture change?
I need that stackable sieve, like sieve and bottom, where can i get it from? Thank you :-)
Can I apply this technique to all vegies and fruits or it's only for beet?
Someone know any good book to get these type of receipt? Or any books to learn others techniques?
Hello, and if I wanted to do gummies beet which would be the technical ,measures? thanks
What kind of sieve is it.
Kelcogel F (low-acyl gellan gum) i dont have this ingredients can i use gelatin?
Hola desde Guatemala, que mesh utilizan para filtrar / colar?
is that a flour sieve they are using?
What blender did u used?
What exactly does BT Puree taste like
The salt is there just for seasoning or it serves any other purpose as well?
How long can these gels be preserved?
Whenever I add the dry ingredients it becomes like a lumps, any suggestions?
How much gramme of this powder and how is name please
That looked fancy
What's the brand of the sieve/pan?
you can also do this with agar agar
is there not all natural ingredients that can be used to make this?
This is all natural, everything used by chefsteps are things based on natural food. Gellan is. Product made by some special bacteria for example, which is natural as well. You could also use things like agar or kappa to do this, those are bot substances extracted from seaweed
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 !
Thank you Chef!
Great recipe! Just wondering where I might be able to find a Tamis drum sieve online? In in the UK
Thanks ChefSteps!
How long can these be stored for?
is it possible to make these fluid gels without the gellan gums like kelcogel? I have xanthan, not sure if that's enough..
On the website it says you can substitute with agar agar, but flavorrelease will be different and it will have a slightly different "less luxurious" mouthfeel (written in the comments).
I also have xanthan gum but not the other gum, can I use guar gum instead of this and the agar agar?
Can't you use agar for this?
can i make this with pink or yellow beets or will this cause my kitchen to explode?
Great tip for my ironic throwback dinner I'm cooking this weekend!
are there any other gelling agents to substitute gellan? like kappa/iota/agar?
Agar is mentioned on their website as substitute
Is it not necessary to remove the air from this fluid gel like the orange?
Vacuuming the orange gel was for enhancing the color. The color of this beet gel already pops.
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
Hi chef can I have the recipe?
can i use carrageen?
2:30 can you do any smaller ?
Can I just use apple pectin or agar for texture?
Never did it with prctin but agar works just fine. You will need other amounts, but chefsteps has a free liquid gel class where they explain the measuring 😁👍
Great job
Whats the music title?
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
Why cover beetroot juice while blender it ??
What is the name of this music ?
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)
Why can't the entire dry blend be substituted by gelatin?
What is low acyl gellan gum?has not substitution?
thanks.
These are proper techniques. 👌 More people should watch this and not a bored house wife
Very beautiful!
Snobby Sydneysider 9
cantidad de los ingredientes a usar, no se sabe que cantidad usar que de en las mismas. quantity of ingredients used, it is not known to use that amount in them.
Was tha mini-pancake with beet jell, and then, caviar?
Salmon roe
Que ingrediente le pone ?
Well done!
what was the point of boling xantan gum ?
Mr Dissident I was wondering the same thing! Maybe the other stuff was heat activated?🤔
Amazing!! Thx Chef👍👏👏
Can this be done without the souce vide????? i cant afford that
“Chef Steps - cook smarter”
Me: That’s a lot of work for a micro pancake.
how to make a plum gel ?
300$ per serving
Not if you want to be profitable lol
Joh
John Kenneth De Castro.
Dwight would be proud
If you have to use tweezers to put stuff on food, the food servings are too small.
Nah just means that you work very accurate in our restaurant we even use tweeters to move the meat on the plate sometimes
dude this guy loves making paste with those things.
What is this song?
Why did you peel the beet if it was going to be juice?
Level the skin would change the color and taste