Cranberry-Flavored Fluid Gel

Cranberry-Flavored Fluid Gel
Cranberries are naturally full of pectin, and when we blend the jellied sauce, we create a fluid gel—albeit a weak one. A little xanthan gum thickens it, stabilizing the gel and giving it a smoother mouthfeel.

What you’ll need

  • 1 can cranberry sauce
  • Sugar
  • Malic acid
  • Xanthan gum
  • Blender

Cranberry-Flavored Fluid Gel


  1. Place cranberry sauce in a blender.
  2. Blend on high until smooth.
  3. Add 10 percent sugar, 1 percent malic acid, and 0.1 percent xanthan gum.
  4. Pour gel into a squeeze bottle.

Cook’s Notes

Use gel to garnish your cheesecake or pancakes. It’s also a great tool for entertaining the young ones—just place a bottle on the kids’ table and tell them they can draw on their plates. (Disclaimer: We cannot be responsible for any fluid gel that winds up on the ceiling.)


Smoked Balsamic Vinegar

Smoked Balsamic Vinegar


  • 100g Balsamic vinegar
  • 0.8g Xanthan gum
  • Oak chips for smoking


  1. Blend the Xanthan Gum into the balsamic vinegar using a hand blender.
  2. Place the thickened balsamic in a bowl and cover with clingfilm, then smoke the balsamic in the covered bowl using with the Smoking Gun with oak smoking chips.
  3. Store the smoked balsamic in a squeeze bottle in the fridge.


Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. In part, that’s because the delicate proteins in egg and butter can unwind and lose their ability to emulsify if overheated, causing your sauce to break and become oily and thin. Even a sauce that comes out silky smooth and rich at first can quickly lose its appeal if allowed to cool too much. Timing, temperature, and proportion must be carefully controlled in order to yield Hollandaise!

Modernist technique goes a long way with this mother sauce: Sous vide cooking allows for convenient temperature control (and thus avoidance of overheating). Serving the sauce from a whipping siphon makes it easy to reserve until you’re ready to serve it, but also aerates the mixture to order, lifting and lightening it for a softer, more delicate texture.

We’re on a mission to change Hollandaise’s bad reputation, starting with you.


  • 40 g Champagne vinegar
  • 25 g Shallots, minced
  • 150 g Butter, salted
  • 85 g Egg yolk
  • 60 g Water
  • 20 g Lemon juice
  • 3 g Salt, kosher


  1. Heat water bath to 167 °F / 75 °C
  2. Combine vinegar and shallots in a small pot.
  3. Over high heat, reduce liquid by half.
  4. Strain to remove shallots, and reserve the reduction.
  5. Package butter, yolk, water, lemon juice, vinegar reduction, and salt.
  6. Cook sous vide at 167 °F / 75 °C for 30 minutes.
  7. Pour contents of pouch into 1-liter whipping siphon.
  8. Alternatively, pour contents into the small pot, and emulsify using an immersion blender.
  9. Charge siphon with two N2O cartridges.
  10. To reserve, place siphon in a 149 °F / 65 °C to 158 °F / 70 °C water bath. Outside this range, your hollandaise can split.
  11. Dispense to serve.

Cook’s Note

If using immersion blender instead of siphon, hold pot in water bath or double boiler so eggs don’t cook.

Scale Recipe

X 1/2

  • 20 g Champagne vinegar
  • 12.5 g Shallots, minced
  • 75 g Butter, salted
  • 42.5 g Egg yolk
  • 30 g Water
  • 10 g Lemon juice
  • 1.5 g Salt, kosher

2 X

  • 80 g Champagne vinegar
  • 50 g Shallots, minced
  • 300 g Butter, salted
  • 170 g Egg yolk
  • 120 g Water
  • 40 g Lemon juice
  • 6 g Salt, kosher


  • 160 g Champagne vinegar
  • 100 g Shallots, minced
  • 600 g Butter, salted
  • 340 g Egg yolk
  • 240 g Water
  • 80 g Lemon juice
  • 12 g Salt, kosher

How to Make a Soy Lecithin Foam

How to Make a Soy Lecithin Foam

One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche.

With some of the new molecular gastronomy ingredients such as soy lecithin you can now make culinary foams that are exceptionally light. There are several ways to make a soy lecithin foam including using iSi canisters. However, we will go low tech in this article and show you how to make soy lecithin foam with an immersion blender.

A foam is basically air whipped into a liquid until bubbles are created. If these bubbles are stabilized then it is considered a stable foam. There are three components to making a stable foam: a stabilizer, the liquid, and air.

Components of Soy Lecithin Foams

The Stabilizer

The role of the stabilizer is to help maintain the structure of the foam. This can be done in many different ways, from baking, where the foam is stabilized as the flour cooks, to meringues, where the foam is stabilized by the egg whites. In soy lecithin foams the stabilizer is always soy lecithin. It allows the foam to last longer without greatly changing the nature of it.

Soy lecithin is typically added by weight as 0.3% to 1% of the total weight of the liquid. The amount used will depend on the specific ingredient you are trying to foam, which is why it varies so much. However, lecithin foams do not require nearly as much precision as some other modernist techniques.

The Liquid

In soy lecithin foams the liquid can be almost any water-based liquid since lecithin works well with both acid and base ingredients. The liquid should be very strong since it will be diluted once the air is incorporated into it. Some typical liquids are citrus juices, soy sauce, teas, and other flavorful liquids.

The Air

Typically, “normal” air is used with the foams but if you use an iSi canister then the air will be nitrous oxide or whatever else you use to charge it. Unless you use an iSi canister you will usually incorporate the air into the liquid using a whisk, immersion blender, or other mixing device.

How to Make Soy Lecithin Foam

The first thing to do when making a soy lecithin foam is to dissolve the lecithin in the liquid using a whisk or hand blender. This can be done with the liquid at room temperature, or a slightly warmer temperature similar to the temperature of hot tap water. Once it is mixed it can stay in this state for several hours before being foamed.

The second thing to do is to make the actual foam. This involves whipping the liquid until it forms a foam, typically with a whisk or immersion blender but various kitchen appliances will work fine as long as they incorporate air into the container. Once the liquid has foamed you let the foam rest for a minute to stabilize, then you can spoon it out and use it. Depending on the liquid it should last anywhere from 30 minutes up to a few hours, but the sooner you use it the better.

Mixing Soy Lecithin Foam with an Immersion Blender

Pour the liquid and soy lecithin mixture into a wide, flat bottomed container. This helps keep the liquid shallow so when you use the immersion blender it will be mixing air into the liquid much more than if the whole blender was submerged.

Using the immersion blender, blend the liquid until it creates a large amount of foam. This process can take anywhere from 60 seconds up to a few minutes. Let the foam stabilize for a minute and then you can use it.


Soy Foam

Soy Foam

A good place to get started with molecular cooking is by using foams. Many foams are easy to make and they add great flavor and texture to a dish. They can also be applied easily to many of your favorite meals. Here we will show you how to make a soy foam adapted from the excellent Alinea cookbook.

Soy lecithin foams can be made from many liquids by adding between 0.2% and 1.0% soy lecithin by total weight to the liquid, heating it to a simmer, letting it cool, then blending it until it foams.

To make the soy foam we take equal parts soy sauce and water and whisk together with sugar and soy lecithin on the stove until it comes to a simmer. Strain it out and let it cool. Once you’re ready to use it you just use an immersion blender on the liquid until it establishes a strong foam, about 2 to 3 minutes. You can then spoon the foam over your dish to serve.

Soy Foam Ratio

  • 1 part Water
  • 1 part Soy Sauce
  • 0.048 part Sugar
  • 0.008 part Soy Lecithin

The basic soy foam ratio by weight is 100% water, 100% soy sauce, 4.8% sugar, and 0.8% soy lecithin. So basically you take equal parts water and soy sauce then add 4.8% (.048) of the weight in sugar and about 0.8% (.008) in soy lecithin. For example, take 100 grams of water and 100 grams soy sauce then add 4.8 grams sugar (100 * 0.048) and 0.8 grams soy lecithin (100 * 0.008).