Jelly, jelly, jelly, marmalade, jam - that's an incomplete list of dishes that are cooked with a variety of gelling agents. Many mistresses for years use Gelatine of animal origin, Without even knowing that you can achieve a better gelling effect, using herbal substances! Our editorial board will tell, Than to replace gelatin.
Agar-agar is a gelling agent that is minedFrom red and brown algae. It is a vegetable substitute for the gelatin that we are accustomed to. When combined with water, agar-agar forms dense jelly. Buying this product, it is important to take into account the fact that agar-agar is of two types: higher (white or pale yellow) and first (dark yellow or brown).
In contrast to gelatin, this substance has moreEffective gelling effect. The only drawback - the product must be soaked in advance at night. The best sort of agar-agar is Chinese. Just imagine, it forms jelly when you dilute 1 part of the substance into 300 parts of water!
Pectin is a gluing agent that is minedFrom apples, citrus peels, sunflower baskets and sugar beet pulp. At home, you can prepare a fruit jam or jam with the addition of pectin.
To do this, mix a small amount of sugar with pectin (5 g of pectin per 1 kg of fruit) and add the mixture to the boiling jam.
At the end of cooking in the jam, you need to add a little citric acid. Pectin begins to act, like gelatin, after complete cooling
- Irish moss
Its gelling effect is not inferior to agar-agar! To prepare 200 grams of jelly, you need 30 grams of carrageenan (another name for the product). Before use, dunk Irish moss in water for swelling, then boil for 10 minutes and strain.
Kudzu is a product that is used most often inJapan. For preparation of a viscous sauce it is required 1,5 table spoons of substance on 1 glass of a liquid. To make a jelly, you need to add 2 tablespoons of kudzu.
- guar gum
This substance has a powerful gelling effect: 6 times stronger than gelatin! The main rule that must be respected by all fans of this product: add guar gum to be separately in dry ingredients and separately in liquid. Only then will you get a jelly product without a single lump!
Hope our advice will be useful to you. Find out how to make homemade jelly in lego form!