This phenomenon occurs when certain molecules (called gelling agents) form bonds with each other and create a mesh that retains water or other liquids. In gastronomy, This technique is generally used for the preparation of gelatin, when using gelatin; jams, when using pectin, and other foods.
Among the common gelling agents are agar-agar, pectin, gelatin, alginates and carrageenan. In food science, gelation is important because it modifies the texture, stability, and appearance of products. Chef Alejandro Arango applied this technique in a magnificent sirloin carpaccio with lemon spheres.
Ingredients
- 4 ounces of tenderloin
- 6 ounces lemon juice
- 15 grams of unflavored gelatin
- 1 glass of vegetable oil
- 2 ounces capers
- 2 ounces arugula
- 2 ounces grated Parmesan cheese
- 1 ounce of red onion, finely julienned
- 1 ounce of finely julienned leek
- Salt and pepper to taste
Preparation
- Clean the tenderloin and give it a cylindrical shape. Wrap it tightly in paper film to retain the shape. Freeze for two hours.
- After that time has elapsed, cut it into very thin slices with a very sharp knife.
- Place the sheets around the plate, until the desired surface is covered. Season with salt and pepper.
- For gelation, refrigerate the glass of oil for two hours. At the end of that time, remove and let it rest for 10 minutes at room temperature.
- Then, place the container with oil over an ice bath to maintain the cold temperature.
- In a separate container, hydrate the 15 grams of unflavored gelatin with two ounces of lemon juice. Mix well, until dissolved.
- Heat the remaining four ounces of lemon juice in the microwave for 45 seconds.
- Add the hot juice to the previous mixture and mix until completely integrated.
- Let cool for approximately 10 minutes at room temperature. Place the mixture in a dropper.
- Drop drop by drop into the cold oil to form the spheres.
- Gently move the oil with a spoon to prevent the spheres from sticking. Strain carefully to separate the lemon spheres.
- To assemble, place the arugula, capers, red onion, leek and grated Parmesan cheese on the carpaccio.
- Finally, place the lemon spheres to enjoy a gelled liquid flavor and texture experience.
Chef profile Alejandro Arango
- Alejandro Arango has experience in various branches of gastronomy.
- He graduated from Intecap as an international chef, at the age of 17.
- He continued his studies in gastronomy as a professional barbecue grill with Uruguayan instructors.
- He has specialized in new gastronomic trends and molecular cuisine, as well as deconstruction cuisine.
- He has been a chef in several restaurants and hotels in the capital and the province.
- He worked as an executive chef for museums and restaurants and provides culinary advice. He has worked as a personal chef.
- He has participated in national television programs.