Pro-Chef yield
Agar Fluid Gel Calculator
Heat liquid to 90°C, dissolve agar, set, then blend smooth for a glossy fluid gel.
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Agar Fluid Gel Calculator?
For Lamb rack at 56°C and 35 mm thickness, estimated yield loss is 14%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 35 mm thickness takes about 22.2 minutes to reach core. For Lamb rack, no extra pasteurization time is added — 56°C is chosen for texture, not food-safety pasteurization, giving a total cook time of 22 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Agar agar at 1% of base liquid weight — for 500 g of liquid that's 5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.