Fluid Gel that Stays Fluid
There are many different ways to make a fluid gel. You can use xanthum gum or gelatin, but those methods tend to solidify at certain temperatures and need to be re-blended to maintain fluidity. We wanted to show how to make a fluid gel with any juice or broth that maintains the same consistency at a wide range of temperatures. We found that blending in Ultra-Tex 8 with a food processor is the quickest and most effective way to make a fluid gel.
Ultimate Pork Jowl Culinary Guide
Pork Jowl, sometimes referred to as pork cheek, is a cut of pork from the head of the pig, located around the chin and jawline, known for its rich marbling and tender texture. Pork jowl can be cured — like bacon, or pork belly — referred to as “guanciale” in Italy, and either “hog jowl,” or “jowl bacon” in Southern American regions. Pork jowl can also be smoked, braised, seared, or slow-cooked.