Kappa Carrageenan 101: Mastering the Culinary Power of this Seaweed Gel
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- Опубліковано 15 вер 2024
- My Skillshare: www.skillshare...
Here we're BACK with our regular Molecular Cuisine ingredients breakdown video🤓 And, in this video we're going to talk about Kappa Carrageenan, a member of the Carrageenan family, along with Lambda and Iota Carrageenans. If that's your first encounter with this cool molecular gastronomy ingredient, this video is for you! Search no further and watch it in full until the end✌ You'll find out what it is, what it does to food during the cooking process, how it's different from other modernistic ingredients, such as Agar Agar, Gelatine and others and a few suggestions on how to cook with it.
Do you want to learn about other members of the Carrageenan family?🤓
Yes!
Pajalsta! That's it, that's the extent of my Russian language. :-)
yes please! Happy to see this vid.
I suggested you do some vids on various thickening agents a while ago. Maybe you saw, or maybe it's just coincidence, but either way thanks for the info
Yes
Yes
Some of the best and most easy to understand content on “modernist” ingredients I’ve seen. Subscribed!
dropping amazing food facts as alwaysss!!!!, thanks for teaching us something new everytime !!!
My pleasure!!
I use it frequently when making vegan 'cheese" that I want to melt when heated. Works great unlike some pricy commercial vegan cheeses.
Panacotta looks delicious 😋 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
Thank you! You too!
i am a chef from pqkistan, finally i found a channel that gives precise knowledge ......keep it up
THANK YOU, exactly what i was looking for!
Glad I could help!
Really love your videos Chef ! Keep Uploading ❤️
Thank you, I will
what is a good substitute for carrageenan in vegan cheeses?
Hello
What do you think about the articles that say carrageenan has an inflammatory impact and can impact bowl and so on? Is it safe to use?
Good day chef!
What type of carrageenan is most suitable in making tea like citron tea? I want to achieve a Jam like consistency gel but it should dissolve when mix in water. Suggestion please 🙏
Very nice information thanks you
We want more information for carrageenan can you send videos mam
Ciao, non tutte le tue ricette mi piacciono ma quando sorridi o pronunci qualche parola in italiano...
SEI ADORABILE!!!
How can I make a transparent gel at room temperature?
Love from Chef Tanvir 👍
Great video! Subscribed.
Thanks for the sub!
Which plant does it derive from?
Love it ❤️
hi. I have problem in dissolving the k-carrageenan even the solution was heated at 85 Celcius. do you have any idea what should I do to make it dissolve?
Chef I have destroyed many pannacottas using kappa carrageenan … how do I use this kappa carrageenan correctly for making pannacotta ?
Isn’t IOTA still a better choice for making Pana cotta ..don’t you want your Pana cotta to be softer and supple as opposed to the firm gelling set one gets with Kappa? Pls correct me if am wrong
Good point🤓 I think, you'd typically use a combination of both to get that just perfect texture✌🏻
@@ChefRudakova I feel kappa gives a very firm set...I use Kappa for enrobing vegetables..and for pana cotta I use just Iota ...works like a charm :)
woahhh thats so coool
What happens when you use too much?
What type of Carrageenan would be most suitable to replace the gelatin in Marshmallow?
There's a Short on my channel about vegan marshmallows. Check it out
Kappa Carrageenan
Hello, how much kappa carrageenan should I use if I'm using it as a stabilizer for making an ice cream gelato?
Can you do a video with the alternative sphere method?
Yes, I'm planning to
i riquest pls make video how to make sweet potato quenelle
Will try
Can I use a kappa carrageenan to produce a bar soap?
I dont think so.
It forms gels, not bars.
So if you want cakes, icecream, ice lolly, vegan cheese etc
can you make gummy candy from kappa
Haha 😂 Ok, I think I've answered this question already. You've asked it on my Iota Carrageenan video🤓✌