How to make orange

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Fresh Orange Fluid Gel Gastronomy Recipes, Molecular Gastronomy Recipes, Be Hydrated, Plate Presentation, Fresh Squeezed Juice, Plating Techniques, Plating Ideas, Art Of Plating, Molecular Gastronomy

When developing this recipe, we were determined to retain the fresh, sunny quality of just-squeezed orange juice. But we also wanted to make a fluid gel using low-acyl gellan, which would help us achieve the thin, brittle texture and fantastic flavor release we were after. To yield a smooth gel, the gellan needs to be hydrated to 203 °F / 95 °C, but heating the orange juice along with it would muddle that unadulterated citric goodness. To get around this, we add the orange juice after…

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