| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
12-17-2007, 08:29 AM
| |||
| |||
 Gellan? Hi everyone, I have got a question regarding using gellan. Does the type of solution affect the gelling strength of gellan? If so, what is the factor that affects its strength? Is it the pH level, protein level, etc... I had tried using 1.5% of gellan/100g of water and the result is a soft liquid gel. Using the same amount of gellan to milk or tomato juice gives me a rigid jelly which almost gelled instantaneously. cheers, boychef
__________________  Cook not because we have to, but because we like to!!"      |
| Sponsored links |
| |
|
#2
12-17-2007, 08:37 AM
| ||||
| ||||
| Boychef -- I put a copy of this on the Professional Chefs board, so look there for possible responses, too.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
| Sponsored links |
| |
|
| Thread Tools | |
| |
