New answers tagged gelatin
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You could just use information from the USDA nutritional guide as represented here.*
*Source: Nutrient data for this listing was provided by USDA SR-21.
It's about a 1:1 fat to protein by mass, approx 3:2 fat:protein by nutrition (caloric).
In general, I don't think the extent of fat suspended in an emulsification is limited by anything. Watch Heston beat ...
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From experience with gelatinous stock from pig bits, I've found that gelatine can seem fatty, when really it's not - and gelatine is good for you in ways that fat is not.
I think your tall, narrow container idea is a good one, but first get it up to liquid temperature, and then keep it at that temperature for as long as it takes. You'll want to avoid ...
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If you google "vegan fondant recipe", you will find a number of recipes for fondant which do not use gelatin.
In general, they use agar agar in lieu of gelatin (most seem to use flaked agar agar substituted one to one by volume for gelatin powder), and include glycerin as an anti-cracking agent. Most seem also to use some hydrogenated vegetable shortening.
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Protein degrading protease is is many fruits. There is no simple test for it other than holding some in your mouth and seeing if it "eats" your flesh away after a few minutes
Commercial test are not practical or portable as they require maceration, heating, centrifuging and using florescent dye markers
A quick list would be:
Fig - Ficin
Kiwi fruit - ...
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