2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gelatin (from French: gelatine) is a transparent, colorless, especially brittle in the dry state and tasteless substance. It is a simple protein.
But what do gelatin and skeleton have in common? That gelatin is produced from animal bones (skin, hooves, tendons and cartilage). This boiled mucus is one of the main ingredients in jelly candies and most pasta.
It is also found in the composition of yogurt, margarine, vinegar and others. If you are disgusted by what has been described so far, calm down! Fortunately, there are gelatin alternatives that do not involve cooking or roasting bones.
Agar-agar
Agar-agar is an extract of algae, also called "Japanese foam". This ingredient is a complete substitute for gelatin. It is more common in Chinese cuisine, but is increasingly finding a place on the menu of vegetarians.
Agar is a species of algae in the seas of Southeast Asia. It is obtained from boiled and pressed seaweed and is in the form of flakes and powder. A product is extracted from it which, when dissolved in water, forms a gentle but strong jelly.
To make a gelatin substitute, grind agar-agar in a coffee grinder or food processor and then dissolve it in water. One part is mixed with 200 to 300 parts of water. Place the solution on the hob and stir frequently until completely dissolved.
Agar and exclusively used in the food industry, an advantage in confectionery for the preparation of jellies, mousses and others. The agar ingredient has a gelling ability many times greater than that of gelatin.
Carrageen
It is also known as Irish moss, a seaweed found in coastal waters off Ireland, France and North America. Best suited for making soft gels and puddings. How to prepare carrageen for use? Rinse it thoroughly with water, then soak it until it swells. Carrageenan liquid is boiled for 10 minutes. It is then ready for use.
If you are wondering where to find these gelatin substitutes, the answer is - in most organic stores. It is not difficult to do, but it requires a lot of patience. Success!
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Gelatin
Gelatin is a widely used culinary product. Some of our favorite pastries, creams and meat dishes are often prepared with gelatin. In stores you can find it in powder form in small granules or in strips. In addition to cooking, however, gelatin is an important component of human health and beauty of skin, nails and hair.
Delicious Desserts With Gelatin
We offer you several delicious and tried gelatin desserts that have withstood the taste of time. For cooler days, make a blueberry pie or an apricot cake. In summer, bet on lemon cream. Cake with apricot compote Necessary products: 150 g sugar, 150 g butter, 150 g flour, 2 eggs, 6 tsp.
Gelatin And Agar Agar In Gluten-free Cooking
If you maintain a gluten-free diet, you probably need to look for gluten-free foods. Gluten, which is found in grains, especially wheat flour, performs certain functions in cooking and baking that are somewhat unique to gluten itself. They are hard to find gluten free foods .
How To Work With Gelatin
Gelatin has no smell or taste, it is transparent and is usually sold in powder form. In some places gelatin is also sold in sheets. Gelatin is used for various types of hors d'oeuvres and desserts, it is used to decorate cakes, creams and pastries.
Culinary Guide: Production And Application Of Gelatin
Gelatin is an additive that is most commonly used in confectionery. Helps increase the durability and firm consistency of products. When using gelatin, many liquid products can be made into jelly. Gelatin is made from the tissues of live mammals, derived from collagen tissue, which is located in the connective tissue in the area of connection of muscles and bones.
