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gelifying large amounts

post #1 of 5
Thread Starter 

hi all around,

 

firstly, let me apologize in that this is not exactly a cooking question as the outcome needn't be particularly tasty or even, for that matter, comestible, but i thought the answer might be easier found in the knowledge of those who use this kind of product for eating purposes than in the vast, but very random, vaults of the internet at large.

 

alright, now my challenge is to gelify a rather large amount of water and by large i mean think about the size of an inflatable children's pool (= 250-500 L) and then pour the whole mélange into one consistent homogenous mass on a surface with debatable heat resistance, well, it is incidently a children's pool. it's for art's sake, okay?

 

moving on. my initial thought was "oh well that's easy agar-agar should do the trick" and i'm still pretty much bent on using this material (rather than gelatine at any case, which is strictly out of the question for reasons of it's former lifeform). now here's where i've gotten a bit lost in the plot: primarily, there seems to be an issue of what kind of a pot to cook the stuff in. big, obviously. but even there, the dimensions that i had in mind in were 20 L pots, not 250, certainly not 500. now i suppose that if i just bring one pot after one another

to boil, consecutively pouring the contents into my container (yes, the pool), it will start hardening before i get to spill the next round over it and so on and so forth, leading us to end up with a very layered substance, when in fact it needs to be as translucent as possible, looking more like immobilized water than anything else. now there may very well be absolutely no problem in that the material retains it's transparency completely, even when layered. or there might be a smart way to keep the stuff from hardening immediately. you might know something i don't, and if so, tell me all about it.

 

this has been a post.

 

x

post #2 of 5

cornstarch.

 

it's rheology / thixotropic nature may do what you want with “look Ma, no cooking!”

 

see:

http://www.youtube.com/watch?v=5GWhOLorDtw

 

transparency will be an issue.....

post #3 of 5

I ONE TIME HAD TO FILL A OUT OF GROUND SWIMMING POOL FOR A CAR DEALER SO PEOPLE COULD DIVE FOR CAR KEYS. i USED 1 POUND CANS OF UNFLAVORED GELATIN AND SOME BLUE FOOD COLOR IT WORED WELL  I made the gel at a commssary and had it in about 200 or more 4 gal plastic buckets. started it 4 days before event

 

HAVE A NICE THANKSGIVING ALL

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 5
Thread Starter 
Quote:
Originally Posted by chefedb View Post
 

I ONE TIME HAD TO FILL A OUT OF GROUND SWIMMING POOL FOR A CAR DEALER SO PEOPLE COULD DIVE FOR CAR KEYS. i USED 1 POUND CANS OF UNFLAVORED GELATIN AND SOME BLUE FOOD COLOR IT WORED WELL  I made the gel at a commssary and had it in about 200 or more 4 gal plastic buckets. started it 4 days before event

 

HAVE A NICE THANKSGIVING ALL

 

this sounds so great! do you think it would pan out substituting agar agar for gelatin? also i don't quite get how you started 4 days beforehand and got the liquid to not just gel into bucketform?

 

Quote:
Originally Posted by Dillbert View Post
 

cornstarch.

 

it's rheology / thixotropic nature may do what you want with “look Ma, no cooking!”

 

see:

http://www.youtube.com/watch?v=5GWhOLorDtw

 

transparency will be an issue.....


this looks amazing, but unfortunately not an option, since, as you stated, the opacity is way too high. i'm looking for a clear substance.

post #5 of 5

Pectin,agar or starches will not work as well as KNOX gelatin

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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