Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods.

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Lawrence Gilburtson
 
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Default question on gleatin

What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it? I
guess I should also ask what the standard rate of substitution is
too....thanks again....
thanks.
LG
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zolw
 
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Default question on gleatin

Well, I looked online & there are a few choices:

* for 1 tbs of gelatin, use 2 tbs of pectin.
* Gelatin substitute, you'll find a link of a type of it.
http://www.differentdaisy.com/nexter...r-gelatin-sub=
stitute-.htm
http://www.differentdaisy.com/nexter...latin-substit=
ute-.htm
* I also found this:
"There are a number of vegetarian-appropriate setting agents on the=20
market, among them agar-agar (powder or flakes from a sea vegetable),=20
arrowroot (a starchy powder from the tropical tuber of the same name),=20
guar gum (the product of East Indian seed) xanthan gum (a corn extract),=20
kudzu (a starchy powder from the plant=92s tuber), and certain ground nut=
s=20
and seeds. Most kosher gelatins are also vegetarian.
Some of these are available in supermarkets, others require a trip to=20
the health food store or even more aggressive hunting. Follow the=20
directions on the package to see that your food sets up correctly."
http://www.ochef.com/199.htm
* I also found this:
http://www.foodsubs.com/ThickenGelatins.html


I am sure there is much more to find, just put "gelatin substitute" in a=20
search engine


Lawrence Gilburtson wrote:

> What can I use in place of gelatin to make jello-type desserts, or in
> recipes that call for gelatin and does anyone know where I can find it?=

I
> guess I should also ask what the standard rate of substitution is
> too....thanks again....
> thanks.
> LG

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M-a-P
 
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Default question on gleatin

Lawrence Gilburtson wrote:

> What can I use in place of gelatin to make jello-type desserts, or in
> recipes that call for gelatin and does anyone know where I can find it? I
> guess I should also ask what the standard rate of substitution is
> too....thanks again....
> thanks.
> LG


I know that agar (the stuff in petri dishes) can be used like gelatin in
some cases, but I don't really know enough about it to tell you more.
The package should have details?

MP
--
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It's gone, daddy, gone, to reply.
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Default Gelatin (Was question on gleatin)

On Thu, 3 Jun 2004 20:39:06 GMT, "Lawrence Gilburtson"
> took a very strange rock and inscribed these words:

>What can I use in place of gelatin to make jello-type desserts, or in
>recipes that call for gelatin and does anyone know where I can find it?


Agar, aka Kanten. More info he
http://www.foodsubs.com/ThickenGelatins.html

You should be able to get it in a Japanese (and some Asian) food
markets, and in better health food stores.


--
Therese Shellabarger / The Roving Reporter - Civis Mundi
/ http://tlshell.cnc.net/
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Dr Engelbert Buxbaum
 
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Default question on gleatin

Lawrence Gilburtson wrote:

> What can I use in place of gelatin to make jello-type desserts, or in
> recipes that call for gelatin and does anyone know where I can find it? I
> guess I should also ask what the standard rate of substitution is
> too....thanks again....


Corn starch can work quite well, if you mix it well with a little cold
liquid and pour that into boiling liquid while stirring well. Arrowroot
powder is used in a similar way.

Alginate based products can be mixed with cold liquids, these solidify
after a couple of hours in the fridge.

All those are polysaccharides (complex sugars) from plant sources, and
available in normal food shops.


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Etoiles
 
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Default question on gleatin

"Lawrence Gilburtson" > wrote in message news:<ohAvc.38922$eY2.2491@attbi_s02>...
> What can I use in place of gelatin to make jello-type desserts, or in
> recipes that call for gelatin and does anyone know where I can find it? I
> guess I should also ask what the standard rate of substitution is
> too....thanks again....
> thanks.
> LG


To make 'jello' before I have used 2 C. of water to 1 tsp of agar agar
powder. The agar agar jar said to use 1 tbsp but to me it tasted like
a rubber tire. I would buy a package and then try it first just
making a regular 'jello' before going all out with the dessert.
  #7 (permalink)   Report Post  
Lawrence Gilburtson
 
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Default question on gleatin

many thanks to all, and especially for the links!

LG.
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