Gelatin is necessary for the preparation of many cold snacks and desserts: aspic, galantines, mousses, jellies. However, a product made from cartilage is not suitable in all cases. Fasting, special diets, individual allergic reactions are good reasons to look for a replacement for the available gelatin. There are many components with a pronounced gelling effect, which are used not only by professional chefs, but also by ordinary housewives.
Gelatin in the kitchen: application features
In everyday life, gelatin is often used for gelling in powder, granules or plates. The product is diluted in a small amount of warm water and the mixture is heated over a fire until the mass is completely homogeneous. An important condition is that the gelatin must be constantly stirred so that it does not get lost in a lump. After the grains are completely dissolved, liquid gelatin can be combined with broth, juice or other liquid. Then the mixture is poured into molds and removed to solidify completely. Most quickly, the dish will acquire the desired consistency at a low temperature, however, the semi-finished product cannot be placed in the freezer.
The advantages of gelatin include good compatibility with different products, the ingredient is suitable for preparing sweet and hearty dishes. The degree of density of the finished dish can be adjusted independently by changing the proportions of the components. Gelatin is inexpensive, readily available, can be stored for a long time at room temperature without losing its properties. The product has a low calorie content, it is suitable for the preparation of dietary meals. It is believed that natural gelatin has a positive effect on the condition of the skin, improves joint mobility, and prevents arthrosis and arthritis.
However, gelatin also has its drawbacks. It is made from the cartilage tissue of cattle, so it is not suitable for vegetarians, vegans, people who have a poor tolerance for animal protein. Professional pastry chefs assure that desserts with the addition of gelatin acquire a subtle flavor that spoils the taste of the dish. That is why the usual gelatin is often replaced with other components with gelling properties. The choice is great - there are options for desserts and snacks, giving the finished dishes a dense or tender and melting consistency.
How to replace gelatin: professional advice
All products with gelling properties can be divided into 2 groups. The first includes substitutes that are easy to use and available to ordinary housewives. The second includes components used in professional kitchens. They require additional training and skill of the chefs.
The group of available products includes:
- Agar-agar. Substance of plant origin, obtained from a special type of algae. Odorless and tasteless, ideal for desserts. A complete analogue of gelatin, it is rich in composition and low in calories.
- Pectin. A natural component, found in large quantities in some fruits (quince, apples, peaches, apricots). Gives the dishes an unusual consistency, does not affect the taste. It is more convenient to use ready-made concentrated pectin powder, sold in the health food department. Dense jelly will not work out of it, it is better to use pectin for making jams, mousses, ice cream.
- Starch. A conditional substitute, since it has not a gelling, but a thickening property. Made from rice, potatoes or corn, it has a characteristic flavor. Used for making jelly, mousse, pudding.
The category of professional substitutes for gelatin includes:
- Carrageena. Extracted from Irish moss, used for making jellies, mousses, and other desserts. To achieve a dense consistency, you need at least 150 g of product per 1 liter of liquid.
- Kudzu. A gelatin substitute made from legumes. Popular in Japan and little known in Russia. Suitable for making sauces and cold snacks, contains a minimum of calories. It is easier to use ready-made mixtures with powder kudzu.
- Guar gum. Professional gelling agent used in the confectionery industry.
- Arrowroot. A variant of starch, a thickener made from tropical plants. It goes badly with dairy products, quickly curls up without forming a homogeneous mass.
Agar agar: the best choice for home use
For vegetarians and fasting people, it is better to replace gelatin with agar-agar. It is a completely plant product that does not have any foreign odors and tastes, made from red or brown algae. The component is readily available; powder, flakes or plates are sold in confectionery departments and specialty stores for restaurateurs. The nutritional value of the product is high, agar-agar is rich in proteins, valuable polysaccharides, potassium, magnesium, phosphorus, iodine, vitamins K and E.
On the basis of agar-agar, you can prepare any desserts: jellies, soufflés, mousses, ice cream, jams, confitures, marmalade, cake filling. It is also suitable for pouring the surface of fruit cakes. Such a coating preserves the color and aroma of the fruits, prevents them from drying out and airing. Ready-made cakes look great in photos and videos.
The amount of gelling powder depends on the required density of the final product. To make a strong jelly, you need 14-15 g of agar-agar per glass of liquid (fruit broth, juice or water). For gelling fillings, the amount of powder is halved.
In order for the dish to acquire the desired consistency, it is important to take steps and take your time. First, the powder or flakes are diluted in water at room temperature. The liquid is placed on the stove and, stirring, brought to a boil. When all the particles are completely dissolved, add the rest of the ingredients and pour the mixture into molds. Cooling down, the product acquires a gel-like consistency; it is not necessary to place the molds in the refrigerator.
