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March 03, 2009

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chad

Tyler... couldn't find your email address.
You asked about the pickle gel. I used a 1% agar with juice (pickles blended with pickle juice, strained) with Achatz' fried apple purée and pheasant dish in the book. In retrospect, that's a little too much gel for the pickle. The percentage should be lowered a bit to a soft gel. Timing and control of the oil heat is important. You want to melt the gel, but not have it convert to steam and blow through the crust. My ideal texture would be a hot soft purée.

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