8/8/2023 0 Comments Agar agar vs pectinContrary to popular belief, horns and hooves are not used.Īgar melts at 85 degrees Celsius and solidifies between 32 and 40 degrees Celsius. While agar is derived from red algae, gelatin is made mainly from the collagen present in pork skins, pork and cattle bones, or split cattle hides. Needs to be brought to a boil in order for the setting to occur.Ĭan be dissolved in warm liquid and left to set. Gelatin, in common parlance, remains the same but is known by several other terms in the industrial context. Gelatin comes in the form of powder, granules or sheets.Īgar is derived from the Malay word agar-agar known as jelly and is also referred to as Kanten, China grass or Japanese isinglass. The agar used in food comes in 2 forms – strip agar and agar powder. Gelatin is a more popular ingredient in desserts and confectioneries in most parts of the world. Gelatin is used widely in photography, cosmetics and ammunition amongst others.Īgar is a chief ingredient in desserts in certain parts of the world especially in Japan. Gelatin is a colorless and odorless substance that is made from the collagen found inside animal bones and skin.Īgar is used for conducting microbiological tests, as impression substance in dentistry, as a laxative and in electrochemistry. Meanwhile, you can see below some recipes with alcohol.Comparison chart Agar versus Gelatin comparison chartĪgar is a gelatinous substance that is originally made from seaweed. Interesting? We encourage you to see the Syllabus Presentation of our Extended Online B♼oncept Pastry Course. A course in which we intend to transmit everything we have learned in more than five years of experience, research and innovation. This theoretical base is essential to formulate recipes from scratch since, as we have just seen with gelling agents, understanding and knowing in depth the role of each ingredient in pastry making is a must. On the other hand, this anti-freezing effect of alcohol may be desirable if we are looking for a softer frozen texture (as in the case of ice cream, for example).Īll this is only a glimpse of the gelation theory that we explain in the Extended Online B♼oncept Pastry Course, one of the 4 basic techniques that must be mastered to obtain optimal results: emulsion, gelation, aeration and thickening. Alcohol has anti-freezing properties and for this reason it is not very advisable to use a large amount of alcohol in entremets or other recipes that go through the freezing and thawing process. Pectins, especially LM pectins (Acid Free, Pectin NH) are usually not suitable for gelling alcohol solutions, although they might work with low percentage alcohol like wine (12-13% of alcohol) or recipes where the alcohol is under 12%.Īnother factor to keep in mind when working with alcohol is whether or not the recipe is intended to be frozen. If we want to use a stronger alcohol (like whisky or vodka) we will need to do the calculation to make sure of the total amount of alcohol in the recipe or dilute it with water, fruit pure or juice, if needed.Īmong gelling agents with higher alcohol percentage tolerance, we have Gellan gum (50%) and methylcellulose (70%) while agar-agar has the same alcohol tolerance to the total amount of alcohol in the recipe as gelatine, but since it requires heating above 85✬ it is not usually recommended for alcohols as the alcohol evaporates at higher temperatures. Gelatine is the most commonly used gelling agent in pastry, but it is worth knowing that if we aim to make a pure alcohol gelation it can only be used to make gels with alcohols that have less than 40% of alcohol content. On the other hand, you will also find the recipe for the lime and rum mousse in which we will follow the same process, but instead of coconut oil, we will add the meringue. Eventually, we mix this preparation with coconut oil, emulsifier (Natur Emul) and mint leaves. Then, we add brown sugar with locust bean gum – in order to prevent syneresis. The creamy is made by first gelling the puree, water and rum solution. In our Mojito entremets we have a creamy made with rum and lime puree. Not all gelling agents are compatible with alcohol and some can only tolerate a certain amount of it, so while designing recipes with alcohol we need to be extra careful. Pairing alcohol and gelling agents can be tricky and it is the number one reason why some pastry preparations with alcohol do not work. Cocktails and entremets have long been friends, but do you know why it is not so easy to put alcohol in your pastry recipes? Today we share some tips on how to work with alcohol and gelling agents on the example of one of our cocktail entremets, Mojito.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |