Baby’s first fluid gel! Fluid gels are an entire category of sauces that are ubiquitous in contemporary cuisine. I avoided them for years, another example of my old disdain for things I considered “modernist”.
Flipping through the Eleven Madison Park cookbook I saw several dishes in which yogurt was drawn across the plate in perfectly smooth lines. I had recently used yogurt on a lamb dish, and not only did it not look smooth, it also tended to weep a bit of moisture when put on a warm plate. I finally discovered that the yogurt component in these EMP dishes were actually dairy fluid gels made with agar agar. While the yogurt has to be somewhat diluted with milk or … Continue reading.