My favorite fluid gel trick! Raspberry gel recipe  

my thoughts exactly.. i mean doesn't everyone have this device... rolling eyes

@@sharonolsen6579I think this channel is very clearly focused on a fine dining foodie/ restaurant industry audience. Recipes people can use at their workplaces not necessarily at home

As a chef i approve this message. As if everyone has that at home

Maybe try searching for “Poor people fluid-gel.”

You can use those vacuum food storage containers, cheap and gets the job done

Smear it out thin and use a blowtorch to gently pop the bubbles.

What about a vacuum sealer? (Not the commercial vacuum sealer)

It’s on his website

You're right it absolutely is! Thanks so much

Try ultratex, you don't need to heat the liquid you want to thicken keeping the freshness of the raspberry.

@@amanson6752 i don't like using ultratex, it feels like cheating using that thing xd

the goal here is to obtain the clearest liquid possible. blending would create particles that could pass through the sieve and negate the crystal clear product.

Trashcan

Never mind that , what’s utter butter ?!

Most of the time, the liquid will come out of the bag before the vacuum process is completed.

@@pieter-matthijsbolt6375 ive been able to vacuum seal liquids before. I have a polysci 300 and it has some elevation at the sealto prevent the liquid from getting out. Really what i am asking is will it get rid of the cloudiness of the gel.

@johnmarkvanzee if the liquid is clear before blendering, a good 30 seconds of a strong vacuum will remove the cloudiness that is created by "whisking" air in during blendering. Why not try both methods out. Your machine looks capable enough to do it both ways :p

@@pieter-matthijsbolt6375 will probably do that Thursday and let you know. Thanks for the feedback.

The Julesberry😂

1/2 tsp

@@Rayis4444 yes but that’s not precise right ?

Cheap microscale from a Chinese wholesaler. About 4,- and essential for measuring Agar.