beet fluid gel
Cara Cara orange powder
A fluid gel lies somewhere between a gel, a puree, and a sauce. In fact, it is all three of these things.
It is made by combining a flavored base with a shear-thinning (the ability to break down to a fluid state by vigorous agitation, as in a blender, and remain fluid) hydrocolloid such as agar agar or gellan, and allowing it to solidify. The solid gel is then sheared in a blender into a creamy, fluid state, and remains that way. Using agar also allows it to be reheated up to 185F/ 85C before it remelts.
A good example of a fluid gel and shear-thinning is ketchup. Ever wonder how a few good shakes will loosen it up and allow it to flow from the bottle? Well, now you know. You’re welcome.
The greatest advantage of this technique is that it allows us to take a thin, highly flavored liquid such as beet juice, and lend it body and viscosity without the use of flavor-diluting starches.
In the end, isn’t it really about the flavor?
fluid gel
1 cup (185 g) liquid flavor base
1/2 tsp (2 g) agar
1/8 tsp (.35 g) xanthan
Blend agar and xanthan into base. Place in a saucepan and bring to a boil. Allow to cool until solidified. Place solid gel in a blender and blend until creamy.
Playing with Fire and Water 
I wish my ADD could sort through the quadrillion ideas I get from a post like this. Thank you for the hectic, nervous breakdown-inducing, kitchen destroying night I am about to have.
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Your blog is gorgeous and this idea is simply amazing…
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Could you help with the cara cara orange powder. Would love to know that one.
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Can u make a fluid gel with fat. Like duck or pork so it is stabilized and won’t melt when warmed?
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Not with agar or gellan alone. You would need to emulsify and stabilize the fat with something like glycerol first.
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I am finding more and more that fluid gels are amazing. They really are able to add intense and fresh flavors. Furthermore they’re generally really easy to prepare 🙂
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With your help, I made parsley and lemon fluid gel on a sea food dish I prepared for my sons 30th. They came out great and so easy. But I did find the flavours are very intense. One thing I did find what the liquid tastes like the gel will to. Next time will be better :). All in all great learning something new. Thank you.
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Can u make chocolate fluid gel with agar? If possible how
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