Gelatin Alternatives
Gelatin is a popular gelling agent used in commercial and homemade food stuffs. It is made and extracted from the boiled bones, ligaments and cartilage of animals. This makes gelatin a no no for vegetarians and vegans or anyone who finds the origins of gelatin unsavory. Fortunately, there are a variety of alternatives to gelatin that mean that no one has to miss out on their favorite jellies and desserts. Does this Spark an idea?
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Agar Agar
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Agar agar is a processed derivative of seaweed. Known as "vegetarian gelatin" it has long been used in desserts throughout Asia. It can be widely purchased in flake, bar or powder form. It is also flavorless, making it a perfect alternative to gelatin in a variety of sweet and savory dishes. Preparation is very similar to that of gelatin. Simply dissolve in boiling water and leave to set for one hour.
Carrageen
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Carrageen is also derived from seaweed. Unlike agar agar, however, it is a completely natural product that can be prepared at home. Otherwise known as Irish moss, the seaweed grows along the coast of Ireland, France and America. It is simple to prepare. Once gathered, simply rinse through and soak until it swells. The moss is then added to the mixture it is to thicken. Approximately 1 oz. of moss will serve per cup of liquid to give a soft gel. Boil for 10 minutes, remove the moss and leave to set.
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Konnyaku Gel
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Popular in Japan for the last 1,450 years, Konnyaku gel is made from the flour of the Konjak plant, water and lime water. Its slight seaweed flavor makes it unsuitable for delicate desserts but perfect for savory dishes. It has a much firmer texture than gelatin. It also has negligible calories, making it a great choice for dieters as well as vegetarians.
Pectin
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Pectin is a thickening agent that occurs naturally in fruit. When heated with sugar, it forms a runny gel which is usually used to thicken jams and jellies, making it a good gelatin substitute in certain desserts. It can be purchased commercially or made at home by boiling suitable fruit such as cranberries and apples or citrus rinds. For best results, choose under ripe fruits as they have a higher level of pectin than ripe fruit.
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