Is there a gelling agent that can stand up to intense heat?

[Alex Parker]

Just curious if there is a gelling agent that can stand up to being grilled. Im planning a course and I need to find something that will do this.

Any help would be super appreciated.

Alex

[Chris Hennes]

Wow, grilled? That's asking a lot. How do starch gels behave at those extreme temps? Something like the deep-fried custard in Modernist Cuisine p. 4•120?

[KennethT]

I think low acyl gellan stays stable at high temps -although I think the gel will dry out. A while ago, we had a discussion in the cooking issues forums of how to keep the bones of a frenched rack of lamb white - the concensus was to dip in a gellan solution. Then, after grilling or searing, you can crack off the gellan like dried clay.

Here's the link to the discussion: http://www.cookingissues.com/forums/viewtopic.php?f=17&t=21

ETA link...

Edited April 13, 2011 by KennethT (log)

[mkayahara]

Wow, grilled? That's asking a lot. How do starch gels behave at those extreme temps? Something like the deep-fried custard in Modernist Cuisine p. 4•120?

I think starch gels are likely the way to go: just think of grilled polenta, which is basically a starch gel, isn't it?

I thought of gellan, too, since I though I recalled reading that LA gellan gels don't melt, but MC lists it as having a melting temperature between 80°C and 140°C.

[ermintrude]

Sodium ALginate is stable, I've heated spherifications in boiling water with no problem, never tried at gril temperatures.

[thayes1c]

In Wylie Dufresne's Harvard lecture he mentions using gelatin and meat glue to make a barley cake that can be broiled. Not sure of the details, but maybe something along those lines?

[Chris Hennes]

What is it you are trying to gel? If Activa is an option that is perfect: I don't think the bonding is reversible once it's done. the enzyme gets destroyed, but the protein crosslinks remain.

[Alex Parker]

You know what Chris, I think I am going to try the Activa. I am also going to go hunting for Sodium Alginate.

Thanks for the tips everyone, I will report back soon with results.

alexP