Questions tagged [gelling-agents]
The gelling-agents tag has no usage guidance.
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Thickening agents that work as emulsifier
the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. ...
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Edible silicone?
I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels.
The mold I'm using is difficult to extract the final shape from. It's shaped somewhat ...
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Why does gelling sugar lose its gelling property after some time?
Gelling sugar (also called jam sugar or jelly sugar) is used for making fruit jams. It is a mixture of sugar and pectin. Properly stored sugar has a near infinite shelf life but gelling sugar only has ...
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Blending pastry cream right after cooking: does it change final consistency?
I prepared some pastry cream to use as pie filling.
Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate.
As I tried to fold the ...
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What is the best gelling agent for gummies? [duplicate]
So, today I did my first attempt at home made gummies using 35g of gelatine with 1 cup water and 1/2 cup sugar. When it cooled though, all I had was really tough jello. Should I just add more ...
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How to make a berry gel?
I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how much agar agar powder should I use. Keep ...
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Why do I need more gelatin in a half fat cream cheese cheesecake?
Why do I need to add extra gelatin to my cheesecake recipe if I want to exchange full fat cream cheese for half fat cream cheese?
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Effect of xanthan gum on agar agar gels?
I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...
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Can I use agar as a coagulant to make homemade tofu?
Good tofu is really hard to come by where I live, especially silken tofu.
I want to try making my own tofu. There are tons of recipes online.
BUT, some of the coagulants (gypsum, or nigari) are also ...
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How to stop Xanthan Gum from clumping?
Every so often, I make Irish Cream. The problem I have with it is that the cocoa and some of the cream split a bit in the bottle. It's still drinkable, and shaking the bottle fixes it, but I'd rather ...
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Is it possible to make a jam-setting gelling agent at home?
Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
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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?
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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)?
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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?
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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?
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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?
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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 ...
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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 ...
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How do different types of thickener actually thicken?
What I'm asking is not chemically how they do it, but rather how does each practically thicken.
For example:
Thickening with wheat flour is thickened when at boiling point - cooking further does not ...
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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. ...
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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?
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 consists ...
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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 ...
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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
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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 ...
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Which thickener should I use for fake spaghetti out of fruit juice?
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 any ...
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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. ...
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