Tips and Tricks to Gelatin Success - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 13 сен 2016
- Working with desserts that use different types of gelatin can be a tricky process. Here, Thomas Joseph shows you how to work with this temperamental ingredient to create beautiful and delicious dessert recipes every time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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So.. I didn't know if gelatin starts thickening while still warm. Asked my mom; she said: "it should become very firm while still warm, so you have to hurry up!". So naturally I dissolve the gelatin, nothing happens, I add more gelatin.. and more.. and more. Still quite liquidy, perhaps a tad thick but I said to myself nah I'm not gonna use 2 packets. So in total I added 1 whole packet to just 1 cup of cream. Only then I decide to see if my mother even knows what she's talking about. Anyways; I'll have a rock cotta for dessert tomorrow. Wish me luck
😂
Helpful and informative, love using agar agar for my mousse cakes
Thomas is the BEST! He is so pleasant, fun and informative in a very sophisticated way. Thank you for making my culinary experience a delight!
Dude! Thank you so much for the tidbit of information about the fruit containing enzymes that break down the gelatin. I was on my 3rd Mango Pie and couldn't get it to set. I cooked the fresh mango puree and nectar & achieved a perfect set. Thanks Bro!
Gelling agents are so great and you can use them for so many things! Thanks for the recipes!
Exactly the information I was looking for. Thank you!
Very informative and helpful as always- thank you 🙏🏻
That video is so nice and helpful! Thank you!
This video is very helpful. Thank you so much.
This was totally needed! Thank you very much..
Thank you truly for informative inputs on my fav desert....hoping to get it right now !!!
just what i needed.. thank you for doing this video
thanks for the info! I've always been curious as to how much of powdered gelatin is needed per cup of liquid. and also, thanks for the info on the agar agar as vegan substitute. If I'm not mistaken, panna cotta uses gelatin while a flan/creme brulee uses eggs as setting agent, and another related dessert is the budino, which is thickened by cornstarch.
Totally cool! Thank you for educating us!
This is so helpful. Thanks so much!
Thank you I wanted to have this information! Very precise! EXCELLENT VIDEO 🙂
I've been failing powdered gelatin 😂😭 I'm glad that this appeared in my feed!
Thank you for the quick succinct explanation
Wow was looking for this video. Thank you.
Super duper helpful! Thank you! ♥
Love Kitchen Conundrums ❤ Short, sweet, and always super informative/practical (e.g, using old Jelly Jars here vs. buying a Ramekin)
Well explained. Thanks!
Useful info ☺ Thomas' face expressions at the end ☺
I was looking forward to more detailed explanation of agar agar use, or maybe a side by side comparison of firmness and texture in this video - maybe in a follow up, or perhaps in a special series of episodes on vegan desserts?
As far as I've heard, there's a few things to know about agar agar and its use:
- agar agar comes in different forms, most commonly in the form of flakes (which are bulkier, and which seem to be featured in the video) and a powdered form
- if measuring with teaspoons, pay attention to which type of agar (flakes or powder) you are using because 1 tsp of powder will give you a firmer set than 1 tsp of flakes
- always mix agar agar into cold water, then bring to boil
- agar agar flakes will need to boil for about 10 minutes to activate as opposed to powdered version that just needs a couple of minutes
- agar agar firms at a higher temperature relative to gelatine which means it firms up at room temperature already (important to know if you were to, say, fold cool whipped soy cream in - you won't be getting a smooth consistency that way)
- for vegan version of a panna cotta, coconut milk will probably be the best replacement of dairy because of the richness and creaminess
- if using acidic fruits (as mentioned in the video), you can inactivate those enzymes by boiling the fruits first (before adding gelling agents)
I've always found agar intimidating and I haven't got much personal experience to draw from, so let me know if you have spotted a myth of some kind - I'd appreciate additional information on it (as well as your experiences with it).
the hero we needed
Lol here in indonesia ppl rarely use gelatine because it's pretty hard to find at supermarket, plus the term of 'gelatine' were associated with 'pigs' , many ppl of Indonesians can't consume it because it forbidden in their religion, but it doesn't mean that gelatine were impossible to find here. Back to Agar agar, yes, it's seaweed based gelling agents. Based on my experience so far, agar agar needs more liquid than other gelling agents like jelly powder (e.g. jello), or it'll be too (idk, hard? Solid?). Agar agar doesn't really 'bouncy' as gelatine and sometimes, it became really fragile after it harden, and it's hard to achieve 'gummy' texture like gummy bear or any gummy candies out there. I don't know much about any agar agar brands other than Swallow, but you have to boil it. You can't just pour hot water into it. I don't know if this helpful and sorry for my bad English
Halima Mumtaz this is helpful, thank you ☺️ and no worries, your English is good 💕
Is agar agar powder mix in cold water or hot water
@@fauziaraja3242 warm water, then bring it boil
yummm ....thank you Thomas Joseph
I adore your videos, very beneficial 😊
Very good video with lots of info about gelatine thank you LOVE PANNA COTTA !!! 😀🍰🌻
Best helpful gelatin video!
I just love your videos... keep going on..👍
Looks yummy... thanks for the info.
Thank you for the detailed video
Great job! Thanks
I love tis recipe and gelatin has many health benefit. Thank you for sharing.❤
Thank you so much. I really needed to know how to make or substitute the gelatin.
amazing! Thanks for this!!!
You are a sweetheart! Thanks!!
You're super teacher...thank you
I love the details…. I’m nerdy and find that many videos are not detail oriented enough…. Thank you
thank you for this, can't wait to try....ciao
YOU'RE MY HERO THOMAS!!!!
Thx so much I did not know how to make this with the gelatine sheets
hi Thomas, thanks a lot, you are one of my best favorite teacher, your methods and way to explain things are so easy to understand and all of your recipe works perfectly. can you please make a video about puff pastry ( the base butter dough and the bread dough, i really want to learn those things, especially croissant and danish ) *i really cant find any good information about pastry, like how can the layer be perfect without machine, why there are holes in the middle of the layers, or even the perfect ratio for the butter and flour mixture. i really wait for the videos, and i believe it will help others too, thankyou :)
Thanks Thomas. Loved your explanation. Prior to watching your video I dissolved the powdered gelatin in lukewarm water. I hope my mango cheesecake forms.. it's an experience. Thanks for sharing
Thank you really appreciate
Thank you very much.
....😊☺☺☺
this was so helpful tku
I actually used some powder gelatin not long along an was overwhelmed by the smell it had at first I thought it may have been bad but after a little research found out that is just the way it smells.
Thank you..
Thanks!
Love the apron
wow , a high dose of information , Loved it
thanks Chef Thomas .
Thanks for showing agar as well as I worry about all the lead (Pb) in the bones used in gelatine. Thanks for posting
This=Heaven in a video
Omg i was doing it all wrong😱😱
Thankyou sooo much!! Very helful
Thomas, you're too cute. I love your tips and tricks and recipes. Keep them coming my friend.
Love ur videos ^^
love it
I'm trying gelatin for my gerd mom's joint. It was tough because I fear hot water will ruin its healthy effects, think I should do as you say now. Thomas never disappoint since I'm a young girl watching kitchen conundrums haha 😃😍
Tx for the info! I want to make jelly but wasn't sure how
I never knew panacotta was so easy to make!!
"Agar agar"
He sounds like Pacman
Very nicee 👌😍
Finally I found the right ratio 👍👍
Verygood
Can you put some numbers on the vid when you're explaining? Texts in the vids are so helpful! Thx
And more exact measurements of weight will be so helpfull.
Hi Thomas. Can you teach on how to make mirror glazed frosting? Thank you.
Can you do a knife cut review?! Thank you!
thaxs for sharing information...plz show use agar agar instead of gelatin...for those who not completely use gelatin....make deserts with agar agar
Thomas Joseph ish ma favourite cooking dude UwU love his explanations and kitchen
please show how you use agar agar as setting agents...
You need to heat the agar agar with your mixture until it's boiling. It's good with fruits and fruit juices since you can boil them without curdling the mixture. But in case of making panna cotta, it's best to stick to gelatin since you don't want to boil the cream mixture.
Scd Observer my family and many families from my native uses Agar Agar leaves and we make puddings/Jellies with this ... It's so soothing for our body ... We make with Water and Milk (that's the usual stuff ) but we add couple of ingredients to make it tasty .. yu can try that ... I can suggest yu one with the water .. and measurements differs cuz I seriously Eye Ball as we know the result ...
Boil agar agar and water untill it dissolves and then add sugar, melt that and then if u can add fresh Tender coconut water (it's awesome and it's optional ) and then few teaspoons of fresh lemon juice(its must) (maybe a half lemon) and if u have any Indian grocery store around yu and if yu can find KEWRA WATER add a splash or two (it's like Vannila to that dessert) if not jus skip it ...
In milk version do the same boiling method (agar agar , Milk and sugar) and once all dissolves , add a teaspoon of rose water and then strain and pour over a glass or any serving bowl or jar to set .. refrigerate and enjoy eating them ...
It's very simple to make ...
10g of agar agar powder need 1 liter of liquid
Love your channel. How to make eggless key lime pie with agar? Do i boil it with the condensed milk? Would tapioca flour help thicken it?? Thank you.
Nice ❤️❤️👌👍
Would appreciate if you do a dedicated video for agar agar - kitchen conundrums.
I used the sheets for the chocolate pana I'd make for the restaurant in worked at. they were great
Super
please do a video about yeast... like yeast 101
Hi Thomas ... your videos are awesome .... wanna know how to tackle conundrums with fondant making. #kitchenconundrum
Hi very good info.....about the fruits that you said the mango and 3 rest that dont set well with the gelatin .. you said boil the juices?? can you please tell me how??? thank you for your time..
Thhhhhhhhaks
Please show how to use agar agar or any other veg substitute to stabilize whipping cream and glaze for cakes.
can you please upload a video of how to stablize coconut cream using agar agar
Up to know I have found your videos really informing but today you neglected to mention that the leaf gelatine comes in two strengths gold and titanium and what they equate to powdered gelatine.
I didnt know how to use agar so I guessed. I put a teasp in warm water and added it to my hot rosehip puree with sugarfree xylitol and then cooked it for five minutes. Just like you make custard in England :) . It worked fine.
Are you familiar with foam gelatin? If so please do a video about it, I have trouble getting it to the right consistency. Thanks
When you are talking about the sheet gelatin, are you talking about the bronze level one?
M making it v soon... Thanks for this video as I was literally scared 😂😂
Thomas is the best 😆😆😆
how do i take out the smell out of the gelatine?
super helpful video btw :))
Yeah really helpful. We use leaf gelatin ALL the time in patisserie (pastries) particularly all over france and italy. I have used it already in lots of videos on my channel too :)
+Tri's Patisserie No one is asking you anything.
Abbie does it feel nice being mean to others?
+Taza Roc 😂 Taza you're so nice! I can't believe you'd go out of your way like that for me. Thank you ❤️Abbie I don't enjoy 'promoting' my channel in any way shape or form but given that there isn't really any other way, I feel a mention in a comment like that is fairly harmless. I'm sorry if it makes you unhappy, but don't worry - all love
+Tri's Patisserie she looks young. Someone needs to tell her that she gains nothing for being an internet bully/meanie. :)
I got a question I have boxes of Knox gelatin that have four packages in each box how much water do I add to the gelatin just to make no flavor gelatin blocks I'm using it for a project so it's not being eaten
You just saved me from embarrassment. Bless you!
Hello, please think about "make Tip & Trich for Pection in Fruity Gummy" video . Thank you!
Thomas, suppose I am adding soaked gelatin in mango cream and curd mixture, how do I add it?
Could u pls tell how to make whipped cream using agar agar and milk??
Can you show gelatin glazed to put on top of fruit tarts
Please open the closed captions
Is there a standard amt of water we will need to let the gelatin powder bloom? Because now you are using 3 tablespoon of water to 2 teaspoons of gelatin powder.
How to make chew jellatin for coffe jelly? Any recommendation or techniq.,
Hi , Is Oke to use this agar agar gelatine in this way ? I put the gelatine on water and later I use it direct not boiling . ? Is the first time and I don’t know how to use it .
Agar agar is more common from where I’m from gelaton is after to find. (From south east Asia agar agar is a more common)