Competition Process, Gelled Red Pepper Puree

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In this video, I prepare for and execute an Agar Agar set fluid gel of red bell pepper juice and apple, highlighting cooking techniques and suggestions for successful mise en place.
Learn about using agar, fluid gel and cooking clean and methodical.
Recipe:
Gelled Red Pepper Puree
2 Red Bell Peppers, 300 gr vegetable
1 Apple, Gala, 300 g fruit
400 g Pepper/ Apple juice
2 g Espelette
20 g Lemon Juice
10 g Sherry vinegar
2.5 g Salt
1 % Agar (3 gr)
10 g Turbinado Sugar
🔪🔪🔪
Gerald Ford is one of 73 Certified Master Chefs and former Captain of the National Culinary Team USA.
He believes High-Performance Chefs aren’t born, they’re Trained and that’s why he created Legit Concepts.
To help Chefs improve the quality of their lives by sharing his tools, systems and tactics that he has developed over 3 decades of becoming a Master of the Craft.
Chef Ford is committed to evolving Professional Chefs into High-Performance Masters of the Craft through strategic coaching and training.
🔪🔪🔪
Website: www.legitconce...
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Опубликовано:

16 окт 2024

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Комментарии : 10

@suredaneshmand8757 4 месяца назад

👍🏼👍🏼

@GeraldLFordCMC 3 месяца назад

Thank you!

@kyungsavage1 4 года назад

That's awesome chef!

@GeraldLFordCMC 4 года назад

Thank you C, Stay tuned in...

@yeuliav3904 2 года назад

Hello chef! Looks wonderful and probably tastes amazing. If I may ask, is it ok if I use a blender/food processor to turn it into a pulp? If I do this, do I just strain the pulp as well?

@GeraldLFordCMC 2 года назад

Thank you for the question. Of course, you can use a blender or food processor, I use a tamis especially with smaller quantities because I dont want to reduce the yield with what gets left behind in the container, especially in a blender cup. I find the food processor doesn't make the gel smooth enough for my preference and I need to pass it through a chinois or tamis anyway. For larger quantities of puree, the blender is my choice but I still like to cut it very small or pass it so it doesn't need to spend so long in the blender. Does that make sense?

@yeuliav3904 2 года назад

@@GeraldLFordCMC yes chef, it makes sense :) You're right about the yield. Might be time to invest in a good juicer! Edit: I tried cutting them very small like a fine brunoise and it turned out great, I also tried to get some extra by wringing the leftover pulp with a cheesecloth Thank you for your reply btw, looking forward to more content from your channel!

@GeraldLFordCMC 2 года назад

@@yeuliav3904 Let me know how your trials work out and I look forward to more questions and feedback. Have a great day!

@loubonic 2 года назад

Chef are you maximizing your pectin by skimming when it begins to simmer? Why not simmer previous to simmering?

@GeraldLFordCMC 2 года назад

I am maximizing the bonding ability of the pectin by removing the impurities as well as improving the vibrance and color. You can skim prior to simmering, but as you simmer, impurities will continue to come to the surface, a lot like when making jam or reducing a sauce. In order to achieve the shine and clarity I look for, I skim throughout the process.