Improving sauces with gelatin
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Date: 2025-03-01
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Comments and reviews: 20
DeRien8
How have I not yet seen anyone refer to him in this video's experiment as Adam Reducea Rolls off the tongue as smoothly as the sauces!
Agar is definitely a funny one. I'm more used to using it as a culture medium because, even though he's a vegetarian, my roommate has eaten gelatin in desserts and marshmallows for that whole time. He finds agar desserts weird, so w use gelatin in the usual contexts. It was one of the things his mother didn't realize wasn't vegetarian until it had essentially been grandfathered in and set in the animal products that are not meat so they don't count zone with eggs and dairy.
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How have I not yet seen anyone refer to him in this video's experiment as Adam Reducea Rolls off the tongue as smoothly as the sauces!
Agar is definitely a funny one. I'm more used to using it as a culture medium because, even though he's a vegetarian, my roommate has eaten gelatin in desserts and marshmallows for that whole time. He finds agar desserts weird, so w use gelatin in the usual contexts. It was one of the things his mother didn't realize wasn't vegetarian until it had essentially been grandfathered in and set in the animal products that are not meat so they don't count zone with eggs and dairy.
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rogink
Is gelatine an easy thing to find in the States I can't say I've ever seen it here in the UK. I assume you can get it from catering supplies companies, but do many restaurants use it I'm an occasional viewer of cookery shows and I can't think of any where someone has used gelatine as a thickener. More of a food factory ingredient I'd guess.
But I'm not surprised it coagulates into lumps if you add it to hot liquid. The cornflour I use does the same, which is why you need to mix it with cold water. I'd assumed what Adam calls corn starch was the same thing, but he added it to a hot pan.
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Is gelatine an easy thing to find in the States I can't say I've ever seen it here in the UK. I assume you can get it from catering supplies companies, but do many restaurants use it I'm an occasional viewer of cookery shows and I can't think of any where someone has used gelatine as a thickener. More of a food factory ingredient I'd guess.
But I'm not surprised it coagulates into lumps if you add it to hot liquid. The cornflour I use does the same, which is why you need to mix it with cold water. I'd assumed what Adam calls corn starch was the same thing, but he added it to a hot pan.
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VPCh.
One thing to remember about gelling/thickening agents is that they tend to mute flavors because they can't enter your taste buds as easily.
Gelatin or pectin dissolve and melt easily in your mouth, having minimal impact on the taste in warm foods.
But agar or xanthan gum are notoriously bad at releasing flavor, leading to weaker tasting dishes.
A great test of this is to gell a strong tasting liquid like juice or soy sauce with agar and try it compared to the original ungelled liquid, the difference us huge.
If you are using agar, adjust your seasoning accordingly.
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One thing to remember about gelling/thickening agents is that they tend to mute flavors because they can't enter your taste buds as easily.
Gelatin or pectin dissolve and melt easily in your mouth, having minimal impact on the taste in warm foods.
But agar or xanthan gum are notoriously bad at releasing flavor, leading to weaker tasting dishes.
A great test of this is to gell a strong tasting liquid like juice or soy sauce with agar and try it compared to the original ungelled liquid, the difference us huge.
If you are using agar, adjust your seasoning accordingly.
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ws. hicks0214
We use agar to make dessert in my country, dissolving it in a syrup solution and chilled it into a block much like jello. You’ll see a significant difference there. Jello will be soft and bouncy while agar will be firm and not sure if snappy will be the right word, but pretty much the opposite of gelatin. You can get a clean cut on it easily deal of thing.
Never would I imagine to use it in the same way as gelatin this way due to those preconceived notions I had, but apparently it works; the more you know.
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We use agar to make dessert in my country, dissolving it in a syrup solution and chilled it into a block much like jello. You’ll see a significant difference there. Jello will be soft and bouncy while agar will be firm and not sure if snappy will be the right word, but pretty much the opposite of gelatin. You can get a clean cut on it easily deal of thing.
Never would I imagine to use it in the same way as gelatin this way due to those preconceived notions I had, but apparently it works; the more you know.
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JohnDlugosz
Algae is not plant, using the formal biology definition. There is no debate among the science community.
But, just like culinary usage has completely different meanings to biologists for nut, fruit, etc. you might as well add plant to that list.
Just like a bowl of fruit might contain drupes and false fruits and even seeds, I suppose a plate of plants can contain algae and fungus. But, I'd more likely call that vegetable matter for anything that's not an animal or mineral.
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Algae is not plant, using the formal biology definition. There is no debate among the science community.
But, just like culinary usage has completely different meanings to biologists for nut, fruit, etc. you might as well add plant to that list.
Just like a bowl of fruit might contain drupes and false fruits and even seeds, I suppose a plate of plants can contain algae and fungus. But, I'd more likely call that vegetable matter for anything that's not an animal or mineral.
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MrWyzdum
Tip: I recently replaced my wooden spoons with silicone spatulas. They're cheap.
The silicone holds up under heat and gets more reliably sterile and just clean than wood (they didn't soak up anything like wood can, plus the flexible spatula shape is perfect for scraping everything off the pan surface, especially when serving.
In fact you can get your pan almost completely clean with them, so they only need a basic soapy rinse.
And you can stir with them.
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Tip: I recently replaced my wooden spoons with silicone spatulas. They're cheap.
The silicone holds up under heat and gets more reliably sterile and just clean than wood (they didn't soak up anything like wood can, plus the flexible spatula shape is perfect for scraping everything off the pan surface, especially when serving.
In fact you can get your pan almost completely clean with them, so they only need a basic soapy rinse.
And you can stir with them.
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kenmore01
I have somewhat successfully used gelatine in vinaigrettes to slightly thicken them. Usually you don't want to cook a vinaigrette but they can be watery, especially if you're cutting back on the fat a bit to make it healthier and stronger. A little gelatine (around a quarter to a half tsp per serving) thickens it just enough so it stays on your greens rather than just running off. Be sure to let it sit a half hour or so, and stir it occasionally.
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I have somewhat successfully used gelatine in vinaigrettes to slightly thicken them. Usually you don't want to cook a vinaigrette but they can be watery, especially if you're cutting back on the fat a bit to make it healthier and stronger. A little gelatine (around a quarter to a half tsp per serving) thickens it just enough so it stays on your greens rather than just running off. Be sure to let it sit a half hour or so, and stir it occasionally.
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TheBookDoctor
One thing I was hoping you'd talk about is the smell: I've noticed that sometimes, when I tear open the packet of Knox, the powder smells like. uh. barnyard. Yeah. Smells like barnyard. The completely opposite of appetizing. I tried asking the internet if this was a problem, or if the smell would go away upon cooking, but couldn't find any clear and reassuring answer.
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One thing I was hoping you'd talk about is the smell: I've noticed that sometimes, when I tear open the packet of Knox, the powder smells like. uh. barnyard. Yeah. Smells like barnyard. The completely opposite of appetizing. I tried asking the internet if this was a problem, or if the smell would go away upon cooking, but couldn't find any clear and reassuring answer.
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davidbandler
Knox is a non-Kosher Pig-based gelatin, for a Kosher variety you'll need to source a brand that uses fish or (Kosher) beef as the source of collagen. There are a few vegetarian substitutes with a variety of characteristics and uses, from guar, agar, potato starch, tapioca, pectin, to xantham gum; and many more. Potato starch is superior to corn starch.
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Knox is a non-Kosher Pig-based gelatin, for a Kosher variety you'll need to source a brand that uses fish or (Kosher) beef as the source of collagen. There are a few vegetarian substitutes with a variety of characteristics and uses, from guar, agar, potato starch, tapioca, pectin, to xantham gum; and many more. Potato starch is superior to corn starch.
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arie. theresa
For Christmas dinner 2021, I used a bit of sugar-free orange gelatin and sage to make a sauce for our NY strip roast Grandma was skeptical but I put my faith in you and it paid off! Grandpa said that was some of the best sauce he's ever had, and he's not the kind of guy to give a bs review
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For Christmas dinner 2021, I used a bit of sugar-free orange gelatin and sage to make a sauce for our NY strip roast Grandma was skeptical but I put my faith in you and it paid off! Grandpa said that was some of the best sauce he's ever had, and he's not the kind of guy to give a bs review
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derghiarrinde
When there is a lot of left over fat or grease on the pan, I make a little roux with it, there are a few special steps to it, just look it up how to make it. If there is very little or no fat, I thicken it like Adam, with gelatin and other ingredients. So remember fat = roux (with flour.
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When there is a lot of left over fat or grease on the pan, I make a little roux with it, there are a few special steps to it, just look it up how to make it. If there is very little or no fat, I thicken it like Adam, with gelatin and other ingredients. So remember fat = roux (with flour.
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IndieGamerChick
My father has always done this when his gravy comes out too thin. If we have to wait an extra fifteen minutes for dinner, it's usually because the gravy was too soupy and he's in the kitchen, cussing out the broth and checking every cabinet for where he stuck the gelatin.
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My father has always done this when his gravy comes out too thin. If we have to wait an extra fifteen minutes for dinner, it's usually because the gravy was too soupy and he's in the kitchen, cussing out the broth and checking every cabinet for where he stuck the gelatin.
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TheBLTBrothers
For better mouthfeel, unctuousness, when using agar, I combine it with pectin. Pectin doesn't have the gelling power of gelatin and is liquid at room temp but still gives the nice silky texture. I add just a wee touch of agar to supplement the gelling power.
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For better mouthfeel, unctuousness, when using agar, I combine it with pectin. Pectin doesn't have the gelling power of gelatin and is liquid at room temp but still gives the nice silky texture. I add just a wee touch of agar to supplement the gelling power.
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adamJKpunk
Adam came in with that stinger right at the very end there. I had a whole damn paragraph lined up and was about to go on a whole big diatribe about how red algae may not necessarily be a plant based thing and he got me right at the end there damn him lol.
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Adam came in with that stinger right at the very end there. I had a whole damn paragraph lined up and was about to go on a whole big diatribe about how red algae may not necessarily be a plant based thing and he got me right at the end there damn him lol.
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marcy7162
In the clinical lab, agar is used in microbiology. It’s in the petrie dishes and the bacteria grow on it. It often contains blood and other things, like antibiotics. But one thing that stands out is how laboratorians pronounce it. We say it like auger.
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In the clinical lab, agar is used in microbiology. It’s in the petrie dishes and the bacteria grow on it. It often contains blood and other things, like antibiotics. But one thing that stands out is how laboratorians pronounce it. We say it like auger.
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leo. girardi
about 7: 15, I started screaming Butter, Butter! and 15 seconds later you came through!
Also, in retrospect using the Agar is quite funny. Let's use a non animal product to thicken a sauce made with chicken stock, to then pour over chicken.
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about 7: 15, I started screaming Butter, Butter! and 15 seconds later you came through!
Also, in retrospect using the Agar is quite funny. Let's use a non animal product to thicken a sauce made with chicken stock, to then pour over chicken.
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alansmithee1030
Maybe a dumb question. If fond gives a sauce something that isn't easily replicated, is there a way to make a quick-fond Like just a lump of chicken fat or something Like, if, for some reason, you want fondy sauce but you don't want meat
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Maybe a dumb question. If fond gives a sauce something that isn't easily replicated, is there a way to make a quick-fond Like just a lump of chicken fat or something Like, if, for some reason, you want fondy sauce but you don't want meat
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aragusea
Take the gelatin and cold stock and put in a mason jar. Cap, and shake it violently. Viola! Instant ready-to-cook stock. The mason jar trick works with many things, like using flour to thicken, as long as it's in a cold liquid.
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Take the gelatin and cold stock and put in a mason jar. Cap, and shake it violently. Viola! Instant ready-to-cook stock. The mason jar trick works with many things, like using flour to thicken, as long as it's in a cold liquid.
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alexzoin
YOU CAN'T LEAVE ME ON A CLIFFHANGER ABOUT ALGAE MAYBE NOT BEING A PLANT, ADAM!
Video about algae and its culinary uses please My dad recently started using a doctor prescribed algae paste for acid reflux. Super interesting.
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YOU CAN'T LEAVE ME ON A CLIFFHANGER ABOUT ALGAE MAYBE NOT BEING A PLANT, ADAM!
Video about algae and its culinary uses please My dad recently started using a doctor prescribed algae paste for acid reflux. Super interesting.
reply
warrenmiller7195
I’m not vegan, but I do appreciate Adam’s inclusion of vegan alternatives in a lot of his recipes. I’d love to see him take a run at seitan; I’m sure his methodical approach would make for an interesting video!
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I’m not vegan, but I do appreciate Adam’s inclusion of vegan alternatives in a lot of his recipes. I’d love to see him take a run at seitan; I’m sure his methodical approach would make for an interesting video!
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