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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.