May 20, 2024

4 tips for using gelatine or agar in the kitchen

Make a wise choice
Between gelatin and agar-agar, the result is not quite similar. Even though agar-agar is 8 times more potent than gelatin and is a slimming ally in fashion, it's not enough to use it all the time. The result is often creamier with gelatin and firmer with agar-agar.
Use powder
The powder is strongly recommended because it is easier to dose than leaves, bars and glitter.
Do not fool yourself in the cooking mode
Gelatin must be soaked in cold water and added to dishes hot prepared. For the dishes cold-prepared like the cream whipped, these are gradually mixed with melted gelatin in a saucepan. On the other hand, as far as the agar-agar is concerned you have to bring it to a boil in a liquid. For 500ml of liquid, put about 2g of agar-agar or 1 teaspoon. Mix both cold, bring to a boil and simmer for 10 seconds.
Follow the instructions
The exposure time varies from one recipe to the other. Do not put them in the freezer because they will liquefy when you get them out. Let the agar boil last for 10-30 seconds otherwise it will not take. Certain acidic ingredients (lemon, blackcurrant ...) cancel the gelation. It is sometimes enough to sprinkle with boiling water before incorporating them into the preparation. Keep your desserts gelled for 2 days maximum, your fruit pasta for 1 week and your jams for 3 months.

Tips and Tricks to Gelatin Success - Kitchen Conundrums with Thomas Joseph (May 2024)