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

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 🙏🏻

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.

Helpful and informative, love using agar agar for my mousse cakes

This was totally needed! Thank you very much..

Love Kitchen Conundrums ❤ Short, sweet, and always super informative/practical (e.g, using old Jelly Jars here vs. buying a Ramekin)

Thank you truly for informative inputs on my fav desert....hoping to get it right now !!!

I love tis recipe and gelatin has many health benefit. Thank you for sharing.❤

Very good video with lots of info about gelatine thank you LOVE PANNA COTTA !!! 😀🍰🌻

just what i needed.. thank you for doing this video

This video is very helpful. Thank you so much.

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

That video is so nice and helpful! Thank you!

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 :)

Thank you I wanted to have this information! Very precise! EXCELLENT VIDEO 🙂

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).

I've been failing powdered gelatin 😂😭 I'm glad that this appeared in my feed!

Thank you so much. I really needed to know how to make or substitute the gelatin.

Totally cool! Thank you for educating us!

This is so helpful. Thanks so much!

Wow was looking for this video. Thank you.

Useful info ☺ Thomas' face expressions at the end ☺

I love the details…. I’m nerdy and find that many videos are not detail oriented enough…. Thank you

I adore your videos, very beneficial 😊

Thank you for the quick succinct explanation

Thx so much I did not know how to make this with the gelatine sheets

Super duper helpful! Thank you! ♥

I just love your videos... keep going on..👍

Thank you for this video. ❤

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 for the detailed video

Looks yummy... thanks for the info.

thank you for this, can't wait to try....ciao

Well explained. Thanks!

Thanks for showing agar as well as I worry about all the lead (Pb) in the bones used in gelatine. Thanks for posting

Best helpful gelatin video!

You're super teacher...thank you

yummm ....thank you Thomas Joseph

amazing! Thanks for this!!!

Great job! Thanks

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.

You are a sweetheart! Thanks!!

Thank you really appreciate

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 😃😍

this was so helpful tku

Thank you very much. ....😊☺☺☺

Love ur videos ^^

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.

YOU'RE MY HERO THOMAS!!!!

Love the apron

thaxs for sharing information...plz show use agar agar instead of gelatin...for those who not completely use gelatin....make deserts with agar agar

Tx for the info! I want to make jelly but wasn't sure how

wow , a high dose of information , Loved it thanks Chef Thomas .

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..

This=Heaven in a video

Thanks!

Can you put some numbers on the vid when you're explaining? Texts in the vids are so helpful! Thx

Hi Thomas. Can you teach on how to make mirror glazed frosting? Thank you.

Are you familiar with foam gelatin? If so please do a video about it, I have trouble getting it to the right consistency. Thanks

Very nicee 👌😍

Thank you..

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

Please show how to use agar agar or any other veg substitute to stabilize whipping cream and glaze for cakes.

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.

love it

I used the sheets for the chocolate pana I'd make for the restaurant in worked at. they were great

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.

Can you do a knife cut review?! Thank you!

Would appreciate if you do a dedicated video for agar agar - kitchen conundrums.

Thomas, suppose I am adding soaked gelatin in mango cream and curd mixture, how do I add it?

please show how you use agar agar as setting agents...

Hi Thomas ... your videos are awesome .... wanna know how to tackle conundrums with fondant making. #kitchenconundrum

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 .

can you please upload a video of how to stablize coconut cream using agar agar

I wish we knew what brand of gelatin you're using. I'm having trouble finding one that doesn't taste awful (even though it's sold as 'flavorless').

I never knew panacotta was so easy to make!!

"Agar agar" He sounds like Pacman

When you are talking about the sheet gelatin, are you talking about the bronze level one?

please do a video about yeast... like yeast 101

how do i take out the smell out of the gelatine?

Could u pls tell how to make whipped cream using agar agar and milk??

I have a question, I want to make a sweet potato dessert, but I don't have agar. Can I substitute it with Knox gelatin, and if so, what are the ratios? Thank you.

Can you tell me, please: Which of those gelatin is more transparent? And what the weight of the sheets of gelatin?

Verygood

Thomas Joseph ish ma favourite cooking dude UwU love his explanations and kitchen

How to make chew jellatin for coffe jelly? Any recommendation or techniq.,

Hey there! Is it possible to make vegan marshmallows using agar agar?

Nice ❤️❤️👌👍

Super

Hi Thomas thanks for this amazing video , but I am really confused. In the beginning of the video you said 1 teaspoon of gelatin to 2 cups of liquid for a stiff set, and you then later said your ratios are 2 cups of dairy to 2 teaspoon of gelatin. Which one are we going to use the 1:2 or 2:2?

Can you show gelatin glazed to put on top of fruit tarts

Finally I found the right ratio 👍👍

Is there a way to fix too-wobbly pannacotta that one has already made?

Hello, please think about "make Tip & Trich for Pection in Fruity Gummy" video . Thank you!

Hi how much of agar agar do we need for adding in whipping cream for cake frosting