Agar vs Gelatin, The Do’s and Don’ts of Replacing Gelatin with Agar. WTF

Agar vs Gelatin, The Do’s and Don’ts of Replacing Gelatin with Agar. WTF - Ep. 310

Рет қаралды 17,855

Kitchen Alchemy from Modernist Pantry

Күн бұрын

Converting a gelatin-based recipe into an agar-based recipe takes work. Learn all about the differences between these two popular gelling ingredients, and how to properly use gelatin in place of agar. Join Scott and Janie as we demonstrate the do’s and don’ts of gelatin to agar conversion on this week’s episode of WTF.
Chapters:
0:00 Intro
0:56 What are the main differences between gelatin and agar as gelling agents?
1:46 Can you just add in agar in place of gelatin in a recipe?
3:18 What is the right ratio for replacing gelatin with agar in a recipe?
6:06 Compare & contrast time - what does 1:1 replacement look like? What does a proper conversion look like in a dish?
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References and Other Links you Might Like!
WTF - Gelatin Conversion
blog.modernistpantry.com/wtf/...
WTF - Gelatin
blog.modernistpantry.com/wtf/...
WTF - Gelatin Spherification
blog.modernistpantry.com/wtf/...
WTF - Vegan Gelatin
blog.modernistpantry.com/wtf/...
WTF - Instagel
blog.modernistpantry.com/wtf/...
WTF - Super Agar
blog.modernistpantry.com/wtf/...
WTF - Agar Functional Properties
blog.modernistpantry.com/wtf/...

Пікірлер: 53

@derderdo Жыл бұрын

"kitchen question": can agar ever be used to replace EGGS? especially in applications where the the eggs are used primarily as a binder or for setting/structure, such as in casseroles, custards, etc?

@Modernist_Pantry Жыл бұрын

No, agar does not have the same properties as eggs. There are a lot of different ingredients that can replace different parts of the functionality of eggs but there is no single ingredient that can take its place.

@Modernist_Pantry Жыл бұрын

Congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize 😁😁

@derderdo Жыл бұрын

@@Modernist_Pantry ok will do!!! 👍👍🎉

@a.k.salazr 3 ай бұрын

You guys are so unique and absolutely necessary for even home cooks who wish to experiment with ingredients. Thank you for existing!

@Modernist_Pantry 2 ай бұрын

Thank you so much!

@julieguenther4422 Жыл бұрын

Without YOU'ALL I would feel left out of great info and tips! Thankyou.

@Modernist_Pantry Жыл бұрын

You're very welcome!

@gjaeigjiajeg 8 ай бұрын

Another great video. Thank you for sacrificing material so that we don't have to ❤

@Modernist_Pantry 8 ай бұрын

Glad you enjoyed it!

@dakotas1985 Жыл бұрын

Great video! I'm just starting to learn molecular gastronomy and one of the first things wad working with gelatin/agar. I was terrified of using the random conversions I would come across online. This really helps. Thank you!

@Modernist_Pantry Жыл бұрын

Glad it was helpful!

@thisandthatdailylife9081 10 ай бұрын

Thank you this was so helpful. I made gummies and yes too firm, no stretch and flavour depleted. I didn’t want to waste them so i reheated and added more pomegranate juice and added creamed honey ( no additional agar Results set ok, good flavour, sort but still no stretch my vegan friend was very happy with them as a gift so 3 cups juice, 3 Tablespoons honey and 9 grams agar agar They do take longer to set but did

@Modernist_Pantry 10 ай бұрын

You are so welcome!

@BS-wh4lh Жыл бұрын

Please, need more nondairy alternatives for dairy ingredients!! Ice cream, whipped cream, cream cheese, etc.

@Modernist_Pantry Жыл бұрын

You can find all of our plant-based and non-dairy recipes here: blog.modernistpantry.com/plant-based/ blog.modernistpantry.com/dairy-free/

@BS-wh4lh Жыл бұрын

@@Modernist_Pantry I'm familiar but want more. Especially mousse and whipped cream. Something stable enough to be used structurally in a cake and that can hold up to room temperature for a short time.

@judysbakeryandtestkitchen1654 Жыл бұрын

@@Modernist_Pantry Yaay! Thanks

@PinkLady54 Жыл бұрын

@@ljd1031 You can make whipped topping but it does not hold it's texture when used as frosting or filling... Needs some way to hold it's water :-)

@PinkLady54 Жыл бұрын

@PS Thank You SO much! heading over to start learning now. Those vegans know how to eat veggies ;-) I just add meat & voila! Perfection!!

@blueunderground8712 Жыл бұрын

Great videos; I d love to win the products!

@Modernist_Pantry Жыл бұрын

You have to leave a comment in response to the question in the video 😉

@pegnemoff5201 Жыл бұрын

How can I use Vegan Eggz Essentials in recipes other than the ones printed in the Michael Conroy series of vegan cookbooks? How do I decide how much of which product to use and when can I use them?

@Modernist_Pantry Жыл бұрын

That would be a question for Chef Skye (michael conroy)

@derderdo Жыл бұрын

what are some of the "traditional" uses of agar? when is it used as a first choice as opposed to just a substitute?

@Modernist_Pantry Жыл бұрын

We have so much information on agar - you can find it all here: blog.modernistpantry.com/?s=agar

@ChinitaWorker Жыл бұрын

I want to make my butter cream frosting more firm for flower pipping, How can I use agar for that?

@Modernist_Pantry Жыл бұрын

Check out our tips for a better frosting: blog.modernistpantry.com/advice/hot-climate-frosting/

@Tsamari Ай бұрын

I'm trying to make a yogurt mousse without gelatin, but still firm and airy, is this possible with agar too? If I were to to melt the agar in some cream and heat it, and then whip it under the yoghurt?

@Modernist_Pantry Ай бұрын

You'd have to test it out. Since agar hydrates at boiling you would essentially be boiling your cream. Probably best to hydrate the agar separately and then mix it into everything else if you want to try it.

@monadgleysteen Жыл бұрын

Do you think that agar could be utilized to make jelly? I have difficulty getting my jelly to firm up.

@Modernist_Pantry Жыл бұрын

You can... if it's not firming up you're either using too little or not heating it sufficiently. Agar needs to be heated to 212 to hydrate.

@universalvindicator Жыл бұрын

Actually, if you put more water to agar, it could have the jiggly texture to it, just master the amount of water to add.

@Modernist_Pantry Жыл бұрын

Lowering the concentration does not change the nature of the gel. Agar is still a brittle gel and will not have the same texture, mouthfeel, or flavor release of gelatin.

@xXfangzXx 8 ай бұрын

I want to make a vegetarian mousse cake but they all call for gelatin. Would you recommend 0.5% or less to help structure but keep the mousse texture?

@Modernist_Pantry 8 ай бұрын

Check out our vegan mousse recipe to use a base for your testing: blog.modernistpantry.com/wtf/the-secret-of-aquafaba-mousse/

@janelmore6677 Жыл бұрын

Kitchen issue: vegan cheeses using kappa kerrigeenin! Is it more difficult than it looks?

@Modernist_Pantry Жыл бұрын

The issue most people have with making carrageenan based cheeses is not heating the carrageenan enough. It needs to be heated to 180F to be soluble so an instant read thermometer is pretty important.

@PinkLady54 Жыл бұрын

I'm with @B S & need great vegan keto cheese recipes & a whipped topping that could hold it's structure for use as frosting or filling... And is there any application where agar is preferable?? Thank You Bunches for educating us lay ppl!!

@Modernist_Pantry Жыл бұрын

Thanks for the ideas! Agar is a great ingredient with many uses for agar spherification, fluid gels, and more. You can check out all of our agar content on the blog: blog.modernistpantry.com/?s=agar

@PinkLady54 Жыл бұрын

@@Modernist_Pantry I have seen that episode but I guess I was specifically thinking about the kind of ways You were using it today as in place of gelatin... That doesn't seem ideal unless You are vegan. I'm not brave enough for spherification yet :-) Some day with Your training & encouragement!!

@arpeggioharper Жыл бұрын

Can I use Konjac powder to replace gelatin?

@Modernist_Pantry Жыл бұрын

No, they do not work in the same ways at all.

@strwbryhj 2 ай бұрын

what would be a good percentage of agar to use to make vegan marshmallows?

@Modernist_Pantry 2 ай бұрын

0%. Agar is too brittle to make a chewy vegan marshmallow. Check out our recipe here: blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/