Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
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? ...
Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
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?
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 ...
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 ...
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 ...
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
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. ...