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By Toni Massanés

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Extra info for A chef's guide to gelling, thickening, and emulsifying agents

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It’s best to heat all of the liquid that is to be gelled, as the resulting gel will form better. If less than 50% of the product is heated, the hardness of the final gel might suffer variations. When dealing with delicate products or products that can lose their fresh flavor when heated, we recommended heating only half of the agar-agar solution and once it’s cooled mixing it with the other half, 44 A Chef's Guide to Gelling, Thickening which is at room temperature. This procedure will help preventing the loss of the organoleptic properties of the original ingredients.

Of course, the real range of possibilities is much too great to fit into a summary table. 8°F). Gelatin does not require high temperatures to obtain hydration, so ingredients do not have to be subjected to cooking and its possible subsequent oxidation. Gelatin is very versatile and can be used with most ingredients. Gelatin is also very useful as a supporting agent, allowing Gelling Agents 27 cooks to manipulate certain preparations (cutting, gathering, forming), with only a light application of heat needed to reverse its effects.

Gelatin does not require high temperatures to obtain hydration, so ingredients do not have to be subjected to cooking and its possible subsequent oxidation. Gelatin is very versatile and can be used with most ingredients. Gelatin is also very useful as a supporting agent, allowing Gelling Agents 27 cooks to manipulate certain preparations (cutting, gathering, forming), with only a light application of heat needed to reverse its effects. Terminology Gelatin is also known as fish gelatin, as gelatin used to be obtained primarily from fish protein and because sheet gelatin resembles the scales of a fish.

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