along the lines of making a liquid into a gel, so that it can be vacuum packed with a typical vacuum sealer (not a flat restaurant type),
doing it with gelatin means it will melt under the heat of cooking; a good thing!
Has anyone done it with Agar or other chemicals rather than gelatin?
Usually playing with molecular techniques, people are trying to make heat STABLE gels - the idea here being rather the opposite
anyone, any ideas?
1 Reply So Far
I haven't tested this out with any other chemicals, though I just got my started kit for Christmas so I'm just starting to play around with them.
Don't forget you can always freeze (non-alcoholic) liquids as well.
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