Hot answers tagged gelling-agents
5
A gel is any liquid (usually) or gaseous medium suspended in a solid three-dimensional mesh which entraps the medium so that it does not flow.
By way of (somewhat flawed analogy) think of a giant role of bubble wrap. Its mostly air. But the plastic keeps the air from flowing at a large scale.
Gels can range from very soft to very hard. New modern ...
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Removing a custard (which is what creme brulee) is from its form or mold does not definitely require agar agar. Flan, which is famous from a number of cuisines, is an unmolded custard.
While experimentation would be required, it is highly likely that if you use a silicone based flexible form, and make a fairly stiff custard, you will be able to gently and ...
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Blueberries, and especially underripe blueberries, have a lot of pectin. Blueberries have about .4g per 100g compared to apples which have .5g. As you suspected this is almost definitely causing the problem. Many blueberry jam recipes consist of just heating pureed blueberries with sugar and acid- no added pectin needed.
When you heated your pureed ...
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I doubt very much that you'll be able to substitute any amount of arrowroot for carrageenan. Arrowroot can substitute for other starches, but carrageenan is a gum.
If you want to be able to melt the cheese easily, gelatin is your best bet, and you should be able make a 1:1 substitution (although the process is obviously different - you need to bloom it ...
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The difference between activating them is important if you want to use gelatin instead of agar. Gelatin is made of proteins and peptides and agar is a polysaccharide.
Gelatin should not be boiled, because it breaks down. Agar needs 95 deg C to dissolve, so usually it is simply boiled. This means, that if your receipe calls for boiling the agar with stuff ...
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"Texture" the hydrocolloid recipe collection says the typical concentration of agar agar is:
0.2% will set
0.5% gives firm jelly
How much gelatin you need depends on the bloom (strength) of your gelatin.
Page 82 tells you how to convert measurements from one bloom strength to another.
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A couple simple, practical things to go with Sobachatina's suggestions:
First, you can break up the gel with a serious blender, not just a whisk. If it gets liquid really flowing, it'll disintegrate pretty well.
Even easier, though: just don't chill it, at least not that much. What exactly you can get away with depends on your ice cream maker, the ...
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Yes, there are several vegetarian fondant recipes using agar. Most tend to substitute it for gelatin in equal amounts.
Keep in mind two things:
Agar has a much higher melting point and sets firmer than gelatin, so the resulting icing will be less "melty".
The hydration process is completely different from gelatin. It doesn't bloom; it needs to be ...
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