2007-02-27 20:40:36 · 5 answers · asked by Faireen 3 in Food & Drink ➔ Cooking & Recipes
Vegetarians and vegans may substitute similar gelling agents such as agar, nature gum, carrageenan, pectin, or konnyaku sometimes referred to as "vegetable gelatins" although there is no chemical relationship; they are carbohydrates, not proteins. The name "gelatin" is colloquially applied to all types of gels and jellies, but properly used, it currently refers solely to the animal protein product. There is no vegetable source for gelatin
2007-02-27 20:44:08 · answer #1 · answered by Anonymous · 0⤊ 0⤋
no you do no longer could boil it basically stick to the instructions then use it in a similar way as you will if utilising gelatin and once you upload it to the mousse or charlotte you do no longer warmth it up ever as that could basically finally end up like a bowl of puke so once you have extra the agar agar to the warmth water mixture it nicely so it incredibly is all infused into the water upload this to the mousse or charlotte as you will if utilising gelatin and fold into it so it fairly is integrated completely in to the mixture then put in to moulds and then positioned into the refrigerator works each and every time i some cases us agar agar quite of gelatin oh i'm a chef besides
2016-12-14 07:23:51 · answer #2 · answered by motato 4 · 0⤊ 0⤋
yes you can, but the ratio is different (you need more agar to make your pudding firmer compared to gelatine) - if I'm not wrong the ratio is 1/3
2007-02-27 20:43:52 · answer #3 · answered by Stefania 3 · 0⤊ 0⤋
No... well i dont really fink so according to mostof my frends and a book agar's not really healthy...
2007-02-27 20:51:31 · answer #4 · answered by NoName 0_0 2 · 0⤊ 0⤋
No mame
2007-02-27 20:43:24 · answer #5 · answered by sackman95 3 · 0⤊ 0⤋