Gels & it's not just gelatin
When I generally wanted to make something firmer than a sauce it's gonna surely be a gel, and that really means running down the hall way to my pantry and grab the gelatine flakes off late its been the gelatine sheets.
Now then , what is gelatine? It's actually wired science, it's a protein found in collagen of animal or fish tissues, it works on the same principle that every meat or fish hardens when subjected to heat.
Gelatine isn't good in forming those particular bonds, Instead it's molecules disperse in the medium when it is heated, but there is more to it ; the molecules so formed are extremely long and thus tangling the water bonds in their as it could even become a layer in between mediums provided its in a controlled temperature.
And there is more than just gelatine , there are extracts from red algae which have equal effects as well.Agar agar is an extract from red algae and is often used to stabilize emulsions or foams and to thicken or gel liquids. It is thermoreversibile and heat resistant.
It is typically hydrated in boiling liquids and is stable across a wide range of acidity levels. It begins to gel once it cools to around 100ºF / 40ºC and will not melt until it reaches 185ºF / 85ºC.
Typically agar agar is used at 0.2% of the total weight to thicken, 0.5% for a firm jelly and up to 3% for very firm gels. It also can often be used with locust bean gum to increase its effectiveness.
There are even more derivatives the lotas, kappas, and the gellans, we will dwell among those in the coming days as its a lot more information from eureka!!!
Now then , what is gelatine? It's actually wired science, it's a protein found in collagen of animal or fish tissues, it works on the same principle that every meat or fish hardens when subjected to heat.
Gelatine isn't good in forming those particular bonds, Instead it's molecules disperse in the medium when it is heated, but there is more to it ; the molecules so formed are extremely long and thus tangling the water bonds in their as it could even become a layer in between mediums provided its in a controlled temperature.
And there is more than just gelatine , there are extracts from red algae which have equal effects as well.Agar agar is an extract from red algae and is often used to stabilize emulsions or foams and to thicken or gel liquids. It is thermoreversibile and heat resistant.
It is typically hydrated in boiling liquids and is stable across a wide range of acidity levels. It begins to gel once it cools to around 100ºF / 40ºC and will not melt until it reaches 185ºF / 85ºC.
Typically agar agar is used at 0.2% of the total weight to thicken, 0.5% for a firm jelly and up to 3% for very firm gels. It also can often be used with locust bean gum to increase its effectiveness.
There are even more derivatives the lotas, kappas, and the gellans, we will dwell among those in the coming days as its a lot more information from eureka!!!
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