I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below th
I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in
I want to make popcorn panna cotta. I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting butter popcorn Jelly
I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally fo
I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manu
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed choc
I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then
My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successf
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday o
I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with
I blend methyl cellulose for cosmetic products (I use the fine powder). Is methyl cellulose edible? I want to make an edible gel without sugar; just stevia and
We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do y
The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting th
Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give
I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whethe
What I'm asking is not chemically how they do it, but rather how do each practically thicken. For example: Thickening with wheat flour is thickened when at bo
Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there:
I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Leb
Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?