Fresh Orange Fluid Gel | Chef Studio Modernist
Here's a quick and simple recipe for making this beautiful fresh orange fluid gel for plating. Serve this with savoury dishes to give a sweet balance to things like duck or use on or in desserts to elevate or compliment flavours. The texture of the gel is super smooth and the flavour is light and fresh.
Fresh Orange Fluid Gel Receipe:
500 ml fresh orange juice divided
25 g sugar
Juice of 1 lemon (30-50 ml)
4 g agar agar
Method:
Juice fresh oranges until you have 500 ml of total juice. Pour 250 ml of the juice into a pot and reserve the remaining 250 ml for later. To the pot add in 25 grams of sugar and 4 grams of agar. Bring to a boil over medium heat for 1-2 minutes and remove from the heat. Add the juice of 1 lemon to the uncooked 250 ml of orange juice and then pour this into the cooked orange juice mixture whisking to incorporate.
Transfer to a shallow pan to cool in the fridge for 30 minutes. Once firm, transfer to a blender and blitz until smooth. Store in a container in the fridge for up to 5 days or transfer to a squeeze bottle for plating.
Consider Subscribing for More:
Connect with me on
INSTAGRAM:
FACEBOOK:
MY WEBSITE:
chef.studio
TWITTER:
My FILMING EQUIPMENT for Cooking/ Recipe Videos:
My Camera:
My Lens:
My Tripod:
Ingredients:
Agar Agar:
The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!
I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
Ultimate Reverse Spherification Collection (Molecular Cuisine)
JOIN MY CULINARY ACADEMY for just $50/Month:
Subscribe to my FREE weekly newsletter - Marketing hub for your food business. HERE: - Visit
My Skillshare:
This video is the summary of the best Reverse Spherification moments???? that we had on this channel in 2020. You will see here a classic method of reverse spherificaiton, using Sodium Alginate and Calcium Lactate, spherified Kombucha pods with blueberries, melon pure spheres and the amazing ceviche capsules with scallops and chili injection.
If you'd like also to watch the original videos, where all these reverse spherification appeared, here they are:
- Liquid Spheres reverse spherification technique:
- Kombucha Cocktail Pods:
- Deconstructed Ham & Melon:
- Ceviche capsules:
???? WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!
⭐BECOME MY YOUTUBE CHANNEL MEMBER:
⭐PATREON membership:
⭐PAYPAL one-time donation:
Creating valuable content, developing new challenging recipes and stepping up my culinary game, this is what drives me every step of the way! And I’m glad I can do it, all because of you and your support! THANK YOU!
⭐Written recipes and more (blog):
⭐Submit Subtitles here:
You can also follow me on:
⭐INSTAGRAM:
⭐TWITTER:
⭐Music I use in my videos (Get 2 months for FREE):
Affiliated links (I receive commission for this):
⭐KITCHEN EQUIPMENT THAT I USE:
⭐Buy Reverse Specification pack HERE:
| Ultimate Reverse Spherification Collection (Molecular Cuisine) |
#ReverseSpherification #LiquidSpheres #SodiumAlginate #CalciumLactate #elBulli #Recipe #ModernistCuisine #HowToCook #Chef #HowTo #CookLikeAChef #MolecularCuisine #MolecularGastronomy #MolecularRecipes
How To Make Fancy Fruit Juice Caviar
Fruit Caviar #Caviar recipes the best recipe #Molecular#
the easy recipe
250gr Juice 1 gr agar agar
drop in cold oil
the original recipe
1ltr water
5gr alginat sodium
250gr juise
6gr calcium lactate
Sea Emperor My Name Is Ahmed Younes Pastry Champion of Africa 2011 corporate pastry chef for man cruise line Pullmantur , NCL , Cunard , MSC My Channel For Pastry Professional Bakery And Keto Food Suscriba a nuestra cadena en YouTube : Catch us in Facebook page follow us in instegram follow us in twitter
#Ahmed_younes
#Sugar_Emperor
#اجمد_عبدالسلام_يونس
#ahmed_younes
#Norway
#الكويت
#american
#ahmed_abdelsalam_younes
How to Use Agar Agar: 3 Recipes
Special thanks to Living Jin, if you want to try out any of the recipes in the video or any other agar based recipes head over to their site:
Shop on Amazon:
Instagram:
Discount code available until the end of June!
Use code: KACCreative for 20% off!
Recipes:
Gummy Bears:
250 ml (1 cup) fruit juice
6 grams (3 tsp) agar agar
25 grams sugar
Matcha Mousse:
150 g (5 oz) chopped white chocolate
500 ml (2 cups) coconut milk
85 grams (1/4 cup)
6 grams agar agar
7 grams matcha
3-5 tbsp water
Grapefruit Pearls
250 ml (1 cup) grapefruit juice
2 grams (1 tsp) agar agar
1 litre neutral flavoured oil (canola, peanut, rapeseed etc.)
Give me a follow @kaccreative
# ad #sponsored
세상에 하나뿐인 과일 젤리 치즈케이크???????????? / The only fruit jelly cheesecake in the world. / christmas / Cup measure
안녕하세요.
분 베이크입니다.
오늘은 세상에 하나뿐인 신기하고 아름다운 과일 젤리 케이크를 만들어 봤어요.
어찌나 영롱한지...
마치 모든 소원을 들어 줄 것 같은 신비한 유리구슬 같았어요.
그 아름다움이 사진이나 영상으로 담기가 참 어렵네요.
모든 분들께 실제로 보여드리고픈 마음입니다..
이번에 만든 과일 젤리 치즈케이크는 4가지 맛으로 된 치즈케이크 볼과 신선한 과일이 어우러져 있어요.
저는 집에 블루베리, 라즈베리, 키위, 망고가 있어서 사용했는데요.
가지고 있는 퓨레를 자유롭게 이용하시면 맛있는 과일 치즈 케이크를 만들 수 있어요.
만들고 남은 치즈케이크 볼은 아이스크림처럼 먹었는데요.
그 자체만으로도 참 맛있었어요.
구 모양의 실리콘 몰드가 있다면 만들기 수월하겠지만.. 전 두 개밖에 가지고 있지 않아서 반구형 몰드로 만들어 봤어요.
맛있는 과일 젤리 케이크~!
망고 치즈케이크, 블루베리 케이크~!
신선한 키위와 딸기 , 달콤한 오렌지 콩피가 들어간~~!!
아름다운 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #fruitjellycake #Amazingcake #Christmas
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 케이크 완성 사이즈 ( 지름 8cm 구모양 * 5개 )
???? AMAZON ::
This is a link to purchase the silicone mold.
● 4가지 맛~! 과일 치즈케이크
(몰드 사이즈 : 25mm, 구모양, 26개)
크림치즈 260g ( 1 컵 +3Tbsp )
설탕 35g ( 3Tbsp )
레몬즙 1/2 Tbsp
가루 젤라틴 5g ( 1 tsp+1/2tsp )
물 25g (1Tbsp +2tsp )
생크림 135g (60% 휘핑함) ( 1/2컵 + 1Tbsp - 휘핑하기 전 )
블루베리 퓨레 35g (2Tbsp+1tsp)
라즈베리 퓨레 35g (2Tbsp+1tsp)
키위 퓨레 35g (2Tbsp+1tsp)
망고 퓨레 35g (2Tbsp+1tsp)
● 투명 레몬 젤리
가루 젤라틴 48g ( 6Tbsp )
물 240g (1컵)
뜨거운 물 480g ( 2 컵 + 1tsp )
설탕 190g ( 1컵 )
레몬즙 30g ( 2 Tbsp )
● 사용한 과일
딸기, 키위, 애플 망고, 오렌지 콩피 , 라즈베리, 블루베리
● 오렌지 조림 만드는 방법
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : Winter Romance -
● 분 베이크 인스타그램 바로가기
How To Make Artificial Orange Caviar | ऑरेंज कैवियार कैसे बनाये
hello guys. this is chef trepan Singh. I am uploading videos that im sure will help you make delicious and well presented food plating styles. I hope you like my video and please give likes and don't forget to subscribe my channel to be updated for more delicious recipes. thank you very much for your time and support..
#cheftrepansingh #orangecaviar