liberation of savours?
III.6.4.1. Agar agar and carrageenan gels :
The addition of agar agar induces to darken the colour of the solution of tea. We can’t work with
this texture, which gives an unpleasant sensation. Playing on different concentrations of agar in solution
does not improve the texture and the taste of the gel.
III.6.4.2. Gelatine gels:
The colour of the gel is disturbed by the complex, and the gel setting is difficult. The texture is
however ideal. .
Tea gels are not useful in kitchen according to the Chefs, because they don’t give any
satisfactory results in terms of taste, even if technically, the preparation of gels is easy.
The flavour depends on the quantity of phenolics present in the solution, but unfortunately, they
are not present in the gels of gelatine. However, a last solution brought by Herve This on Pierre
Gagnaire's site concerning jellies of tea, would be to let infuse the tea for a short time to avoid the release
of phenolics and then to make a gel with some gelatine.
III.6.6. Other suggestions openings, ideas, applications of the technology:
The gels of tea are technically feasible, but the recipe has to be improved in order to use using
them in a restaurant. An idea is to use a mix of different gelling agents, to take advantage of their different
Is a tea gel a good approach if the tannins can’t be used, when they mainly give the taste of tea?
Also, the Chef wanted to use the gels of tea in salty and warm dishes. Are not there more interesting
alternatives like the pearls of gelatines? (technique number 1).
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III.7. Alginate pearls.
We wish to obtain pearls of gel with a liquid heart. These pearls would have the size of a drop.
The protocol for making these pearls is used for more than 20 years by the food industry. One
easy culinary version is given at www.enfance-nutrition.org, column cook with additives / alginatesxvi. This
recipe was proposed by Herve THIS in 1994 and it was shown during one of the Seminars of Molecular