The gelling-agents tag has no wiki summary.
4
votes
2answers
109 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
383 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
497 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?
1
vote
2answers
532 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
428 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
306 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
472 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 ...
4
votes
1answer
1k 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
949 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
4k 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
756 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
599 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
575 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
766 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
278 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
1k 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
352 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 ...
13
votes
4answers
11k 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 ...
6
votes
2answers
6k 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 ...
3
votes
3answers
1k 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 ...
5
votes
3answers
713 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
410 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
830 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
4k 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. ...
