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By James Peterson

Published 1991

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A gel made with agar that has set and then been puréed until fluid, so that it behaves both like a liquid and a pliable solid. A fluid gel has a mouthfeel all its own and should liquefy as soon as it hits the mouth. Usually the mixture is quite viscous and is used much like a thick sauce. It is often applied in small smears designed to accompany various dishes.

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