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Questions tagged [gelling-agents]

41 questions
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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? Additional: is there a difference in treatment to activate…
BaffledCook
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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?
Poonam
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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.
Carol
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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 great but a bit on the runny side. In both…
Chris Steinbach
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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 in mind I don't want to turn it into a gelatin,…
haakon.io
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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?
Tracey
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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 close to the properties as normal gelatin (soft,…
James Carter
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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?
Rabab
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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 a shelf life of a few month. Aferwards it still…
quarague
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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 a bit hard to come by. I don't want to use epsom…
walbuc
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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 changes to a recipe will it require? This seems…
yossarian
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