The tag has no wiki summary.

learn more… | top users | synonyms

2
votes
2answers
182 views

Why commercial gummies do not melt?

I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?
2
votes
2answers
147 views

What is the purpose of heating agar powder

Is agar powder heated so that it will form a gel when it is cooled? if not then what is the purpose of boiling it?
4
votes
3answers
131 views

What conditions make xanthan thicken?

I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not ...
1
vote
2answers
123 views

How to make agar less brittle

Is there anyway to make agar less brittle, I have tried using locust bean gum and this did make the agar softer, but it was still quite brittle. Is there something I can add to the agar to get it as ...
2
votes
3answers
4k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
10
votes
1answer
701 views

Can I make panna cotta using a flavored, non-gelatin “Jell Dessert”?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither ...
1
vote
0answers
63 views

Sourcing for Carrageenan [closed]

Many softgels for pills are apparently made from carrageenan. Is it possible to process these softgels back into "pure" carrageenan? Or, rather, is it possible to use these softgels in food that ...
4
votes
2answers
565 views

Can I set a creme brulee with agar agar?

I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set it with agar in a rubber mold and be ...
3
votes
1answer
1k views

Differences between gel and gelatine

Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
1
vote
1answer
2k views

A substitute for carrageenan?

We are trying to make nondairy cheese. The recipe calls for Carrageenan and we have arrowroot. How much arrowroot should we use in lieu of the carrageenan?
2
votes
2answers
3k views

Replacing agar-agar with gelatin

I'm not able to purchase agar-agar (yet), so is there a rule for replacing the quantity? I've seen a recipe with 0,5 spoon of agar-agar for 1 spoon of gelatin. Is that the usual proportion? ...
2
votes
1answer
1k views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
4
votes
2answers
1k views

How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
11
votes
1answer
1k views

What takes over the functions of gluten in gluten-free bread mixes?

Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there: Provide elasticity, presumably because ...
6
votes
1answer
2k views

How do different types of thickener actually thicken?

What I'm asking is not chemically how they do it, but rather how do each practically thicken. For example: Thickening with wheat flour is thickened when at boiling point - cooking further does not ...
4
votes
3answers
2k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
1
vote
2answers
7k views

Can I substitute agar-agar for gelatin in pudding?

Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give me better results?
2
votes
1answer
1k views

What can I do to dry out my marshmallows?

The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting them with corn flour? I did dredge them ...
0
votes
1answer
1k views

What is the difference between liquid and powdered pectin?

We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what ...
0
votes
2answers
722 views

Is methyl cellulose edible?

I blend methyl cellulose for cosmetic products (I use the fine powder). Is methyl cellulose edible? I want to make an edible gel without sugar; just stevia and fruit flavours.
6
votes
1answer
984 views

What type of methylcellulose would be appropriate for gel noodles?

I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely ...
2
votes
2answers
388 views

Are there alternative ways to test fruit preserves for doneness?

I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
7
votes
2answers
2k views

How can I make vegetarian marshmallows?

My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were ...
7
votes
2answers
451 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
14
votes
4answers
18k views

Is there a vegetarian gelatin substitute that is as strong as gelatin?

I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
8
votes
2answers
15k views

Making gelatin from scratch

I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manufacturing processes of gelatin ...
4
votes
3answers
2k views

Why did my “Turkish Delight” turn into a horrible goopy mess?

I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe ...
6
votes
4answers
1k views

Is there a way to make jam or chutney without Gelatin / Pectin?

I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
7
votes
5answers
448 views

How can I make a panna cotta based on Jelly bellys?

I want to make popcorn panna cotta. I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting butter popcorn Jelly Belly beans into the milk and then ...
9
votes
7answers
939 views

I fancy making flavoured 'spaghetti', any tips?

I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got ...
7
votes
5answers
8k views

What are alternative gelling agents to gelatine? And what are their properties?

I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate. ...