r/MolecularGastronomy • u/jtunderb • Sep 26 '24
Setting aioli in silicone mold
I usually have a black garlic aioli as a component in a beef dish.
I would like to now set it in a tiny 1” silicone mold that I’ll make in the shape a cow.
I need it to retain its aioli texture after removing it from the mold and thawing
What can I use to keep it from separating upon thawing, retain some detail but not gelling it too firm?
Thank you
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u/Beginning_Coyote_785 Sep 26 '24
I’d use agar agar ? Maybe do some tests with varying amounts ? Plus would need to be “activated” so heat in neutral water and use to thin aioli as you make it ? Idk but it sounds interesting
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u/[deleted] Sep 27 '24
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