I really love lemon curd but have found recipes using yolks only & others using whole eggs. I’m not sure why & what advantages either one provides for the flavor/texture.
2 topics of confusion: how to know if you have enough flour in a dough since sometimes humidity affects things or if you let the dough sit it might tighten up, but often I add more flour and then the dough is too stiff. Also the different types of transglutaminase and how to use them correctly, specifically the one that is just the transglutaminase without the addition of gelatin, Sodium Caseinate, and Maltodextrin. And please do more dairy free recipes,; still waiting for a whipped cream that can be beaten up like rich whip without a siphon and cartridges.
A question plz, how to convert any of these gels to agar-agar? I've had difficulty with store bought. I have recipes that call for 200 bloom, but the store bought usually don't state the bloom on the packaging but they are the most convenient to buy. I thought they would be bloom 200, but now I hear the video, I'm sure they are more as I get firmer gels using them.
Another confusing ingredient is tapioca maltodextrin (N-Zorbit M) as the percentage range to weight ratio seems to be quite large. I feel like I need to increase the percentage higher to get a good powder but it dilutes the flavor whether I’m making a bacon powder, hazelnut spread powder, etc. Is there an ultimate ratio that makes a powder with great flavor?
It is a trade off because you need a lot of N Zorbit to absorb the oil. You can turn up flavor with an oil-based flavoring agent but there's no way to reduce the amount of N Zorbit that is needed
We like fish gelatin for marshmallows: blog.modernistpantry.com/recipes/irish-cream-filled-marshmallows/ and Instagel for whipped cream: blog.modernistpantry.com/wtf/the-secret-of-whipped-cream-stabilizers/
Agar does not 'bloom' but it hydrates at 212. You can't convert from Agar to Instagel or vice versa since Agar is a seaweed based product and any recipe that uses gelatin has to be entirely re-developed for Agar. It also is a hard/brittle gel and not a soft elastic gel like gelatin.
Is there anyway you could tell me which gelatin works best for flavor release I want to bring out the flavor In rice milk desserts but it’s such a subtle flavor and from your chart I saw that gelatin is best but I also want it to be as creamy as possible?
Platinum is the best for the cleanest flavor. Titanium is the best for flavor release but it is also not as clear as the other ones. I would try both and see which one you'd prefer. You can get a softer gel with Platinum by using less.
@@Modernist_Pantry wow great info thanks how about creaminess I know lambda and Tara gum work good with diary but for rice milk it might not have enough of that fat and protein to grab onto or whatever makes milk creamy?….I’m sorry to waste your time I see kosher on all your kitchen alchemy products that it never occurred to me the gelatin would be pork since I’m kosher myself…so I don’t know if the next best flavor release would be gellan gum or some other gelatin?
thank you, Thank You, THANK YOU for doing this video!! 💖 I have been super curious about these questions for a while now! 🤔 I have seen some YT "chefs" substitute beef gelatin for xanthan gum, or do a combination with both. What will that do for a recipe? 🤔 Plus, what does "grass-fed" do to improve beef gelatin? 🤔 Also, what about agar agar? Isn't it a gelatin? Or, is it a thickener such as xanthan gum, glucomannan, etc? 🤔 Again, I so appreciate your video tutorials!! Y'all explain everything so clearly! 😊 Love & Hugs ❤️💙💜 ~Lana
Xanthan gum is definitely not a sub for gelatin, as xanthan is a thickener and not a gelling agent at all. Grass Fed doesn't do anything to change gelatin properties, that would be a personal dietary preference for the consumer.
Gelatin sheets are not vegan, there are a few agar sheets on the market but we don't see any real advantage over using agar powder. Agar creates a very different type of gel and it is not elastic like gelatin.
The conversion chart is a lifesaver! Great video!!
Thanks!
Very informative. Thanks!
Thanks for watching!
Very helpful! Thank you!
Glad it was helpful!
Awesome topic guys! I cannot thank you enough. This topic is no longer such a mystery. I have avoided using gelatin because it always seemed so scary!
Thanks for sharing!!
Very very informative . Thank you so much.
Glad it was helpful!
I really love lemon curd but have found recipes using yolks only & others using whole eggs. I’m not sure why & what advantages either one provides for the flavor/texture.
Interesting question!
This is a great question, as I’ve wondered if one can use yolk powder or whole egg powder, and how does the flavor/texture change?
Hey Lisa congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize. 😎
@@Modernist_Pantry I sent you an email but I'm getting back help tips on gelatin from the zendesk.
Very informative thank you!!!!!❤
Glad it was helpful!
Will gelatin affect whipping egg whites and I’ve seen a difference in texture after adding certain juices…what add ins will change the texture
If you're trying to stabilizer yes... but we haven't tested. Good question!
Instead of placing in a jar, could it be layered into a silicone mold? Such a fun recipe!
Yes you can!
@@Modernist_Pantry …best bloomin’ episode 🤩
2 topics of confusion: how to know if you have enough flour in a dough since sometimes humidity affects things or if you let the dough sit it might tighten up, but often I add more flour and then the dough is too stiff. Also the different types of transglutaminase and how to use them correctly, specifically the one that is just the transglutaminase without the addition of gelatin,
Sodium Caseinate, and Maltodextrin. And please do more dairy free recipes,; still waiting for a whipped cream that can be beaten up like rich whip without a siphon and cartridges.
Noted!
Yeah my uncle always use sheets. No matter what sheets of gelatin. All his treats are so good.
It's so much better than powder we only use sheet in our kitchen
A question plz, how to convert any of these gels to agar-agar?
I've had difficulty with store bought. I have recipes that call for 200 bloom, but the store bought usually don't state the bloom on the packaging but they are the most convenient to buy. I thought they would be bloom 200, but now I hear the video, I'm sure they are more as I get firmer gels using them.
There is no exact ratio for replacing gelatin with agar. Every recipe would have to be re-developed
How would you, or even can you, use the sheet gelatins to help stabilize whipped cream?
We have an entire WTF on this subject!
ua-cam.com/video/MFgtHyE2b3k/v-deo.html
Another confusing ingredient is tapioca maltodextrin (N-Zorbit M) as the percentage range to weight ratio seems to be quite large. I feel like I need to increase the percentage higher to get a good powder but it dilutes the flavor whether I’m making a bacon powder, hazelnut spread powder, etc. Is there an ultimate ratio that makes a powder with great flavor?
It is a trade off because you need a lot of N Zorbit to absorb the oil. You can turn up flavor with an oil-based flavoring agent but there's no way to reduce the amount of N Zorbit that is needed
Love the videos ♥️
Thank you so much!
Which is the best for making marshmallows or stabilizing whipped cream icing?
We like fish gelatin for marshmallows:
blog.modernistpantry.com/recipes/irish-cream-filled-marshmallows/
and Instagel for whipped cream:
blog.modernistpantry.com/wtf/the-secret-of-whipped-cream-stabilizers/
Would instagel or sheet gelatin work better for making a mirror glaze for a cake? Thank you.
Instagel would be easier since it doesn't require heating
I am always confused by how to adapt "jello" type recipes to add alcohol and make sure the gel will still set!
Check out this episode of WTF: blog.modernistpantry.com/wtf/the-secret-of-boozy-gummies/
How does installer differ from agar agar? Don’t they both bloom in cold water? What would the conversion from agar to instagel be? Thanks
Agar does not 'bloom' but it hydrates at 212. You can't convert from Agar to Instagel or vice versa since Agar is a seaweed based product and any recipe that uses gelatin has to be entirely re-developed for Agar. It also is a hard/brittle gel and not a soft elastic gel like gelatin.
The most confusing part of any baking recipe is how much to kneed something.
Great idea!
Is there anyway you could tell me which gelatin works best for flavor release I want to bring out the flavor In rice milk desserts but it’s such a subtle flavor and from your chart I saw that gelatin is best but I also want it to be as creamy as possible?
Platinum is the best for the cleanest flavor. Titanium is the best for flavor release but it is also not as clear as the other ones. I would try both and see which one you'd prefer. You can get a softer gel with Platinum by using less.
@@Modernist_Pantry wow great info thanks how about creaminess I know lambda and Tara gum work good with diary but for rice milk it might not have enough of that fat and protein to grab onto or whatever makes milk creamy?….I’m sorry to waste your time I see kosher on all your kitchen alchemy products that it never occurred to me the gelatin would be pork since I’m kosher myself…so I don’t know if the next best flavor release would be gellan gum or some other gelatin?
thank you, Thank You, THANK YOU for doing this video!! 💖 I have been super curious about these questions for a while now! 🤔
I have seen some YT "chefs" substitute beef gelatin for xanthan gum, or do a combination with both. What will that do for a recipe? 🤔 Plus, what does "grass-fed" do to improve beef gelatin? 🤔
Also, what about agar agar? Isn't it a gelatin? Or, is it a thickener such as xanthan gum, glucomannan, etc? 🤔
Again, I so appreciate your video tutorials!! Y'all explain everything so clearly! 😊
Love & Hugs ❤️💙💜 ~Lana
Xanthan gum is definitely not a sub for gelatin, as xanthan is a thickener and not a gelling agent at all. Grass Fed doesn't do anything to change gelatin properties, that would be a personal dietary preference for the consumer.
@@Modernist_Pantry thank you so much for the clarification!
what about agar agar? I thought sheets were veg based but it sound like not? So I suppose that's a confusion. Interesting presentation.
Gelatin sheets are not vegan, there are a few agar sheets on the market but we don't see any real advantage over using agar powder. Agar creates a very different type of gel and it is not elastic like gelatin.
Very informative. Thanks!
You're welcome!