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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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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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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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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 -- - It's gone, daddy, gone, to reply. |
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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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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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"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. |
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many thanks to all, and especially for the links!
LG. |
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