Fluid Gel that STAYS FLUID

My name's William Mike. Today, we're gonna make three different kinds of fluid gels using Ultratex 8. The first being beet juice, the second being sudachi juice, which is like a Japanese citrus, acidic, much like yuzu, and the third, we're gonna use our roasted chicken dashi. For the beet, we're gonna first juice the beets and then take the beet juice, put it into the Roboku, or food processor, and turn it on, slowly adding in the Ultratex while it's on, shearing it in until it becomes the right consistency. The quantity of Ultratex will always vary depending on how much juice that you use, so you always wanna add in slowly until you get the consistency you're looking for. After that, I'll remove the lid and scrape down any residual Ultratex that is stuck to the side, turn it back on, and let it smooth itself out. I use the Roboku or a food processor rather than a blender because a blender actually will produce heat as it's blending in, and that will make it so the Ultratex doesn't activate right, and it will never get thick enough. I then put it in a piping bag, cut the tip of the piping bag to the diameter that I'm looking for, and it's ready to go. For the sudachi juice, I do the same technique, leaving it a little bit thinner so I can spread it a little bit easier with a palette knife. Another method to do a nice fluid gel would be to use agar agar or gelatin, and set it, and then blend it into a fluid gel. I like Ultratex better because it won't ever set on you and it'll stay consistent. With agar or gelatin, you have to re-blend it every single time back into a fluid gel because it will reset over time. I use Ultratex 8 because it handles temperature contrast a lot differently. It has a broader range from cold to hot, and will hold a lot better depending on what you're using it with and what you're using it for. For the chicken dashi, I want to impart a nice chilled broth flavor that coats your palate, so I leave the chicken dashi quite thick with the Ultratex, and as it heats up on your palate, it will coat the rest of your palate and you'll be able to taste all the delicate flavors inside of it. I like using fluid gels because I can do various preparations with them. I use acidic fluid gels to add a little pop of acid here and there on a plate without it being runny. I can use it in broths when doing cold soups to bring more body to the broth, coat the palate a little bit better, and make the flavor last longer. I like to do it with certain juices to add a lot of color and very delicate flavor. This is how I do my fluid gels in my restaurants. If you have any questions, feel free to leave a comment down below or check out this other video on tasting menus at Matsu.