substitute for gelatin? - Page 2

Hi everyone,

So in my attempt to catch up with the class that i missed of school today as an apprentice chef 2nd year. I stumbled across this page looking for the coversion rate of gelatine to agar agar to make the practical test dish that i missed out on seeing and making today in prac class. So was wondering if one of you wonderful chefs would help me out...
We all know what school is like and well i just didn't make it out of bed this morning at a before the bird even catches the worm time of 5:30 am when u went to sleep at 1:30 am...
Anyways so the dish is....

Coconut Bavarois

Never made it before and for religious reason i can't make stuff from gelatine at home and the test is next week so i need to make it on my day off this week. Oh and work is way to busy and probably wouldn't have all the ingredients anyways.

So if ya can help me out i would be ever so greatful...

Humble lil apprentice!

P.s: one more thing, my family is vegetarian and when looking at a tub of cream i read that it contains gelatine, is t the same type of gelatine as the gelatine used in making jelly and stuff or is it a natural gelatine found in the fat in milk? Stupid question? I feel really dumb right now!

If it says gelatin then I would assume it is animal based.

For all the vegetarians and relegious members and guest. . Go to the supermarket and buy a product called KO-JEL  It is certified Kosher by the Union of Orthodox Rabbis ( OU)  and is Kosher Parve. This company makes a whole line of kosher desserts and ingredients.

I have never seen gelatin as an inert ingredient in heavy cream, pectin yes on rare occassions. In most cases you could call gelatin a natural by product ., as it is extracted from bones pectin from seaweed..

Still would like to know the conversion rate of gelatine to agar agar?

I need to make Coconut Bavarois at home and for religious reason can't use gelatine in the house. But i do have agar agar, so any tipe would be great!

Thanx

Take a look at http://www.bulkfoods.com/agar_agar.htm

Oui Chef

Great... Fantasic!!!
I think i can do this... Well learning includes failing so i will try it out and let you all know how i go... Monday is D - day so keep ur fingers crossed i don't mess it up!

ARGH
Ok... here sits a frustrated apprentice!

I tried making my coconut bavarois with agar agar and it turned my bavarois GREEN!

If any1 can tell me how to make coconut bavarois with agar agar and have it turn out white pleaseeeeeeeeeeeeeee let me know.
Also i tried to make a jelly with agar agar and it didn't set... Help?!?!?!?

Agar will not work. Get Ko jell like I said above. Pectin will work and will even gel outside refrigerator.. Buy a brand called CERTO

can i use agar-agar as a subtitute for gelatine in order to make marshmallow?? 

I'm afraid agar will not work for marshmallow. Agar sets at a much higher temperature than gelatin, and it has a very brittle and hard texture rather than tender and elastic when set.

And if you're using a non-egg white recipe, the gelatin also acts as a whipping agent by adding protein. Agar has no protein so the mixture would turn out dense and hard.

Good (Evening AngryChef:

Have you considered using flax seed gelatin? It's very easy to make, has the consistency and mouthfeel of raw egg white, and is omega-3 heavy stuff.

Simply add 2 tablespoons of flax seeds to 2 cups of water, and boil for 10 minutes. This will make the equivalent of 2 eggs. Strain through a fabric - not cheesecloth - into a jar, dash in 2 shakes of salt and into the refrigerator if you have any left. You may be able to boil off the seeds for a second time for more gel, frankly, after the first boil, I prefer to use the seeds in ginger muffins.

Flax seed gel is vegan, and if you have any left over you can either squirt a little alcohol in it (1/4 the volume of gel) for the best darned hand sanitizer, or use it for lotion after a shower. Also makes fantastic hair gel. I'm not sure about the caloric properties, but it's thirsty stuff, so add 1/4 cup of water or milk to the recipe for each 'egg-worth', or serve the item with lots of fruit or vegetables.