Free Modernist Cooking Made Easy by Jason Logsdon

the texture in the mouth can be different than the texture on the plate.
    Particle Suspension
    The suspension of particles can be accomplished both with a fluid gel and a thickened liquid. However, a thickened liquid will feel thick in the mouth while the fluid gel will feel thin and fluid. This is why many beverages with particles in them, such as fruit juices and flavored milks, use fluid gels instead of thickened liquids, they are more palatable.
    Fluid Gel Process
    Fluid gels are very easy to create. You first make a standard gel using one of a subset of the above gelling agents. You can adjust the initial thickness of the fluid gel by changing the concentration of the gelling ingredient.
    Once the gel sets you puree it in a standing blender or with an immersion blender until smooth. You can change the thickness of the pureed gel by adding xanthan gum to thicken it or liquid to thin it out.
    Fluid Gel Containers
    I try to use a container that works well with my immersion blender so I can blend it directly in the container, but any container will work. If you need it to gel more quickly, try to use a container that is wide and flat, so the gel will not be as thick and will set faster.
    Fluid Gel Ingredients
    A few of the gelling agents work well for the creation of fluid gels. I’ve found best results for cold gels with agar, iota and kappa carrageenan, and gelatin. For hot gels, agar is really the only ingredient in this book that can hold up to the heat. Gellan, which we don’t cover in depth, is also commonly used.
    Pre-Made Fluid Gel
    If you find yourself making fluid gels on a regular basis or want to gel raw ingredients, you can sacrifice some flavor by using pre-made fluid gels. Simply make a gel with water and 1% agar and let it set. It will last covered in the refrigerator for a week or two.
    When you want to turn a liquid into a fluid gel you puree it with some of the pre-made fluid gel. Just start with a small amount and continue adding more until the liquid is the texture you prefer.
    Because of the water content it will dilute the liquid some but the convenience can be worth it.

 
     
    P APAYA P UDDING
    Papaya has a nice, mild flavor that can complement fish and lighter poultry. We turn it into a pudding here to add body and texture to it.
    Tools Needed
    Agar
    Standing or immersion blender
    A scale with small gram measurements
    Ingredients
    400 grams papaya juice
    42 grams honey, about 2 tablespoons
    4 grams agar, 1.0%
    0.4-1.6 grams xanthan gum, optional, 0.1% - 0.4%
    Blend the papaya juice and agar together.
    Place the papaya mixture into a pot and bring to a boil. Let simmer for 3 to 5 minutes. Pour the papaya mixture into a container and let it completely set.
    Once it is set, cube the gel. Puree the papaya gel using a blender, immersion blender, or food processor until smooth. Add some water if you need to thin it, or some xanthan gum to thicken it.
    Once it reaches the desired consistency it is ready to be served.

 
     
    B OURBON S AUCE
    This shows how the same traditional ingredients can be transformed by using a different modernist ingredient. It uses the same ingredients for the Bourbon Glaze in the Thickening chapter but replaces the xanthan gum with agar. It’s a little more involved but the result is a fantastic, thick sauce that will last in the refrigerator for up to a week..
    Even though there are several steps, they are all very easy and quick to do. First, we combine all the ingredients and gel them. Then we blend the gel to make a fluid gel, basically a flavorful, thick sauce.
    You can change the final thickness of the sauce by changing the amount of agar you use.
    Tools Needed
    Agar
    Xanthan gum, optional
    Immersion blender
    Immersion or standing blender
    A scale with small gram measurements
    Ingredients
    207 grams bourbon whiskey, about 1 cup
    110 grams brown sugar, about ½ cup
    140 grams ketchup, about ½ cup
    10 grams Worcester sauce, about 2 teaspoons
    5 grams liquid smoke, about