Kalys Kappa Carrageenan 100g box - Molecular Gastronomy Ingredients

9781109068542: Kalys Kappa Carrageenan 100g box - Molecular Gastronomy Ingredients

How do I use it? Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin. Useful for jelly coatings and toppings for tarts and cakes, etc. 2g of Kappa Carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger ! Carrageenan is also widely used in molecular cuisine: in recipes like spaghetti, fruit mousse, creative jellies, etc Use 2g (1 Sachet) Carrageenan for 200 to 500 ml preparation depending on the end texture required. The higher the concentration (for instance 2g for 200 ml) the harder and tougher the gel. Carrageenan provides precious extra gel hardness to many recipes. • Carrageenan must be heated to dissolve and become active. • Disperse Carrageenan by sprinkling over the solution while mixing. • Mix using a long neck blender or food processor to remove lumps. • Bring to parboil and hold at boiling point for 1 to 2 minutes while stirring. • Allow to rest in a cool place or at room temperature and cool down to set (around 45°C). Simply add a cordial to flavour and colour your toppings and coatings! Adding Carrageenan to a little sugar will help disperse the powder. Always allow for some available free water: avoid high dry solid contents syrups, strong spirits and emulsions. If your jelly sets too fast you can reheat and melt it down again. Just bring the gel above melting temperature (around 70°C) and use again while hot and still runny. Seeking to reduce egg consumption or cut them out from your diet? Use Carrageenan to make egg-free flan. The texture will be quite firm. Carrageenan works also very well in milk based gels.

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