substitute for pectin
I did a quick search for 'vegan gelatin' and came up with a couple resources. The package photo also claims Kosher/Parve.
Recipe to make your own
Vegan Goods though they are currently out of stock.
Good luck. If you try this, let us know how it compares to non-vegan gelatin.
pectinthanks for the reply. Let me invesigate your suggestions. we are building up to passover now and I have alot of work to do since this is my first year. I have a great Rabbi to guide me tho. I will tell you that my biggest problem is pastry cream without pcp and pectin.......and I dont seem to have the time to call anyone to help me. We are so busy!!! I will continue to work these things out. Thanks for your help, it means alot right now. Wiz
pectinsorry its taken so long to get back to you. I use a gelatin made of fish bones. why, I dont know. Nobody seems to have an answer. Its quite expensive, and I need to call the organization that inported it. They should be able to help me. Its quite difficult to use as a gelatin. There is a fine line between being to gelatinous and not at all. I want to make Pate a Fruit. I know that I could make my own by using 100 % dried apples, but supposedly this does not work very well. I will look into the ready make product of 100% apples. Thanks for all of your advice. Let me know if there is any more. I need to get on here more, but I work such long hours. Fun tho. Talk to u later. W
Here is a previous discussion that you may find interesting:
I used to make a kosher pastry cream with coffee rich without any problem. I reduced the sugar, obviously, because of the added sweetener in the coffee rich. Perhaps you have too much sugar in your recipe, causing the pastry cream to thin out.
Anyway, for what it's worth, this was the recipe I used to use in my kosher restaurant days:
2 qt. coffee rich
7 oz sugar
6 oz cornstarch
8 oz butter
1 vanilla bean]
pectin and pastry creamMost people dont realize that not only do processed products used in kosher non dairy kitchens need to meet the qualifications, but must only be approved by an association recognized within the kashrut community. As well, the product must be marked so as to indicate this status, and must also be approved by the mesgiach residing on premesis. So even though pectin may be made with apples, unless there is a governing body of Jewish scripture law professionals who recognize the product, it doesnt matter.
If you can't find pectin, there is a recipe in the Roux brothers book on patisserie which makes an apple jelly glaze. Reduce it and play with that instead.
As for the pastry cream, try the recipe for pastry cream in the CIA pastry book, it seems to work well with coffee rich.
If you are making pate a fruit, suggest:
Choice Confections by Walter Richmond.
Chocolate Confections by Peter Grewling.
For most savory things, please, use the classic french technique: just simmer it on the stove that much longer until you get the thickness you need. Labor expensive, yes, but you will get the correct results.
Since Rich creamer contains high amount of vege oil that could stop it from thickening try their no fat one in the green container, also Tapicoa Starch could be used as could a modified food starch. Potato starch could be mixed in as could arrowroot.
I just found out about a substance call "clear gel". My aunt uses it for making jams and jellies using sugar to taste. She also uses it in her fruit pies. It is a corn starch based product. the following link with tell you about this product. http://www.foodsafety.wisc.edu/assets/pdf_Files/using_clear_jel_03.pdf
For making jams i ´ve used instead of pectin, freen apple seeds and the heart or the piece in the middle of the green apples. I wrap them inside a fabric bag and put them to cook with the rest of the ingredients of the jam because the seeds and centerpiece are full of pectin and work quite well.
Hope it helps...
i noticed the many replies regarding pectin and subs etc,,,
i also noticed NO ONE knows or has mentioned agar-agar !!!,, which is 100% halal and kosher and is made from seaweed,,
sets up VERY well !! , comes in either sheets , or powdered , or long shredded like spaghetti , or in 1x1x12" shredded compressed sticks,, and is CHEAP to buy
VERY available at ANY asian stores !!!
go ahead,, try it,,
warning tho,, a small packet about 1/2 ounce will set up 3 lbs liquid,, so dont use more than you need or the product will end up hard as a rock
let me know what you think
experiment with a bit first and plain water to see what and how much you need