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
@anaiise9358 Жыл бұрын
😂
@jasonbaker30686 жыл бұрын
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!
@gingermilsap71572 жыл бұрын
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!
@fabfood96088 жыл бұрын
Gelling agents are so great and you can use them for so many things! Thanks for the recipes!
@ariel37258 жыл бұрын
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.
@AnoukAlpha8 жыл бұрын
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).
@akogarehouse7 жыл бұрын
the hero we needed
@Ayasora_mtz5 жыл бұрын
Lol here in indonesia ppl rarely use gelatine because it's pretty hard to find at supermarket, plus the term of 'gelatine' were associated with 'pigs' , many ppl of Indonesians can't consume it because it forbidden in their religion, but it doesn't mean that gelatine were impossible to find here. Back to Agar agar, yes, it's seaweed based gelling agents. Based on my experience so far, agar agar needs more liquid than other gelling agents like jelly powder (e.g. jello), or it'll be too (idk, hard? Solid?). Agar agar doesn't really 'bouncy' as gelatine and sometimes, it became really fragile after it harden, and it's hard to achieve 'gummy' texture like gummy bear or any gummy candies out there. I don't know much about any agar agar brands other than Swallow, but you have to boil it. You can't just pour hot water into it. I don't know if this helpful and sorry for my bad English
@swetasmani5 жыл бұрын
Halima Mumtaz this is helpful, thank you ☺️ and no worries, your English is good 💕
@fauziaraja32425 жыл бұрын
Is agar agar powder mix in cold water or hot water
@Ayasora_mtz5 жыл бұрын
@@fauziaraja3242 warm water, then bring it boil
@naturalgoddess9992 жыл бұрын
I love the details…. I’m nerdy and find that many videos are not detail oriented enough…. Thank you
@alexandratanedo85515 жыл бұрын
I've been failing powdered gelatin 😂😭 I'm glad that this appeared in my feed!
@surajsuchak2754 жыл бұрын
Thx so much I did not know how to make this with the gelatine sheets
@kimberland89105 жыл бұрын
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.
@TangShuYang Жыл бұрын
I love tis recipe and gelatin has many health benefit. Thank you for sharing.❤
@kymmiejohnston34813 жыл бұрын
Thank you so much. I really needed to know how to make or substitute the gelatin.
@scrane5500 Жыл бұрын
Thanks for showing agar as well as I worry about all the lead (Pb) in the bones used in gelatine. Thanks for posting
@pinghc8 жыл бұрын
Can you put some numbers on the vid when you're explaining? Texts in the vids are so helpful! Thx
@deh2605833 жыл бұрын
And more exact measurements of weight will be so helpfull.
@82desiree5 жыл бұрын
Exactly the information I was looking for. Thank you!
@randomfan38593 жыл бұрын
This=Heaven in a video
@parnamaloumi13555 жыл бұрын
Very informative and helpful as always- thank you 🙏🏻
@d.e.l.t5612 Жыл бұрын
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 😃😍
@AkashIssar8 жыл бұрын
Useful info ☺ Thomas' face expressions at the end ☺
@chrystalsnow1452 жыл бұрын
Thank you I wanted to have this information! Very precise! EXCELLENT VIDEO 🙂
@scdobserver8358 жыл бұрын
please show how you use agar agar as setting agents...
@noxmoonyisadork8 жыл бұрын
You need to heat the agar agar with your mixture until it's boiling. It's good with fruits and fruit juices since you can boil them without curdling the mixture. But in case of making panna cotta, it's best to stick to gelatin since you don't want to boil the cream mixture.
@mubarakkaz6177 жыл бұрын
Scd Observer my family and many families from my native uses Agar Agar leaves and we make puddings/Jellies with this ... It's so soothing for our body ... We make with Water and Milk (that's the usual stuff ) but we add couple of ingredients to make it tasty .. yu can try that ... I can suggest yu one with the water .. and measurements differs cuz I seriously Eye Ball as we know the result ... Boil agar agar and water untill it dissolves and then add sugar, melt that and then if u can add fresh Tender coconut water (it's awesome and it's optional ) and then few teaspoons of fresh lemon juice(its must) (maybe a half lemon) and if u have any Indian grocery store around yu and if yu can find KEWRA WATER add a splash or two (it's like Vannila to that dessert) if not jus skip it ... In milk version do the same boiling method (agar agar , Milk and sugar) and once all dissolves , add a teaspoon of rose water and then strain and pour over a glass or any serving bowl or jar to set .. refrigerate and enjoy eating them ... It's very simple to make ...
@jaerie27774 жыл бұрын
10g of agar agar powder need 1 liter of liquid
@Heghineh18 жыл бұрын
Helpful and informative, love using agar agar for my mousse cakes
@review-property.bsdgadings57757 жыл бұрын
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 :)
@daneshj4013 Жыл бұрын
Love Kitchen Conundrums ❤ Short, sweet, and always super informative/practical (e.g, using old Jelly Jars here vs. buying a Ramekin)
@sylviafernandes52404 жыл бұрын
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
@haremqueenbellydance35482 жыл бұрын
thank you for this, can't wait to try....ciao
@StaccatoDDS2 жыл бұрын
Thank you for the quick succinct explanation
@sophiarevel69522 ай бұрын
Thank you for this video. ❤
@hemadesai93835 жыл бұрын
Thank you truly for informative inputs on my fav desert....hoping to get it right now !!!
@cookingforfiesta26828 жыл бұрын
Very good video with lots of info about gelatine thank you LOVE PANNA COTTA !!! 😀🍰🌻
@ericpham7773 Жыл бұрын
You're super teacher...thank you
@dingdang38452 жыл бұрын
Totally cool! Thank you for educating us!
@lusianapangkung87084 жыл бұрын
yummm ....thank you Thomas Joseph
@rigrentals52978 жыл бұрын
YOU'RE MY HERO THOMAS!!!!
@balasingh58777 жыл бұрын
This video is very helpful. Thank you so much.
@khaireeystastybites26364 жыл бұрын
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?
@veramusement10 ай бұрын
He’s wrong (or mis-spoke) on both: he meant to say tablespoon. Using only a teaspoon it will not even hold together. You can use 1Tbsp to 2 cups for any kind of liquid.
@yenc79093 жыл бұрын
if the ratio is 1 tsp of powder gelatin to 2 cups of liquid, for your recipe you have used 2 tsp of gelatin to 2 cups of liquid (1 1/2 cups heavy cream + 1/2 cup whole milk), why is it not too thick, just wondering...
@veramusement10 ай бұрын
He’s wrong (or mis-spoke): he meant to say tablespoon. Using only a teaspoon it will not even hold together. You can use 1Tbsp to 2 cups for soft set, use less liquid for firmer.
@lol888lama3 жыл бұрын
Thank you for the detailed video
@midimitrova4717 жыл бұрын
That video is so nice and helpful! Thank you!
@deniellerestauro60994 жыл бұрын
This is so helpful. Thanks so much!
@BereSofii5 жыл бұрын
Omg i was doing it all wrong😱😱 Thankyou sooo much!! Very helful
@farhat25548 жыл бұрын
thaxs for sharing information...plz show use agar agar instead of gelatin...for those who not completely use gelatin....make deserts with agar agar
@travisferns8 жыл бұрын
just what i needed.. thank you for doing this video
@Snehal8 жыл бұрын
This was totally needed! Thank you very much..
@johannaetrishamorgan6850 Жыл бұрын
Thank you really appreciate
@nutnuttamonly78136 жыл бұрын
Best helpful gelatin video!
@dededede88888 жыл бұрын
wow , a high dose of information , Loved it thanks Chef Thomas .
@Sisterfifi7 жыл бұрын
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.
@tina47247 жыл бұрын
Thomas, you're too cute. I love your tips and tricks and recipes. Keep them coming my friend.
@thecritz72828 жыл бұрын
Super duper helpful! Thank you! ♥
@ElFatJuan3 жыл бұрын
Love the apron
@karishmamahendroo28465 жыл бұрын
Would appreciate if you do a dedicated video for agar agar - kitchen conundrums.
@wonderwoman11995 жыл бұрын
Wow was looking for this video. Thank you.
@Biffo3168 жыл бұрын
I never knew panacotta was so easy to make!!
@BakeItUpwithLorena8 жыл бұрын
Thomas, you said 1 Tsp of gelatin for 2 Cup of liquid for stiff consistency but in the recipe you have used "2 teaspoons per 2 Cups of dairy"...
@danielshala81105 жыл бұрын
He used 2 Tsp for 4 he said 1tsp for 2 just check it again reply after 2 years xD
@trallesliantemius5 жыл бұрын
Daniel Shala no, he says “2 teaspoons of powdered gelatin for 2 cups of dairy”.
@khcherifi96994 жыл бұрын
But it depends also on the texture you want
@deaanggiriisdar9544 жыл бұрын
True, I got confused about the difference on what he said on the video and what he wrote on the recipe
@carlaravena63573 жыл бұрын
Yeah...i got confused too
@teijorei45498 жыл бұрын
Tx for the info! I want to make jelly but wasn't sure how
@amyx38433 жыл бұрын
I’ve been using one packet of gelatin for two cups of liquid and it gives me a wobbly weird texture I’ll try 1 tsp instead now!
@blessed9491 Жыл бұрын
Did u try it with 1 tsp ? Can u share the recipe if it came out good ?
@veramusement10 ай бұрын
He’s wrong (or mis-spoke): he meant to say tablespoon. Using only a teaspoon it will not even hold together. You can use 1Tbsp to 2 cups for any kind of liquid. Problem is, the packets are NOT 1Tbsp. So, correct ratio is 1 packet to 1 1/2 cups.
@izamanaick7 жыл бұрын
"Agar agar" He sounds like Pacman
@JanFinochio3 жыл бұрын
amazing! Thanks for this!!!
@B7S19 ай бұрын
Great video, thank you. However you initially say that 1 teaspoon gelatin powder asks for 2 cups of liquid, but the the stuff you're making uses 2 teaspoons gel and 2 cups liquid. Kind of a dilemma here especially for a beginner like me.
@miraadyamiranti67057 жыл бұрын
They keep telling us that we can substitute gelatin with agaragar but they never really show us how. I mean I have known agar agar all my life and you can't cook it the way you do with gelatin. So how do we use it in their recipes if they don't tell us how?
@karam56076 жыл бұрын
you are already in youtube, just search for it!
@irenevillani82415 жыл бұрын
Mira use Japanese gelatin kenten
@ruiningsong96914 жыл бұрын
@@irenevillani8241 its actually "kanten"(寒天)
@Privs_rimo4 жыл бұрын
Exactly!! Ive tried to use agar agar for 3x and it didnt work with me and ive searched in youtube and nobody explains !!
@jayeiychoi18054 жыл бұрын
EXACTLY!!!!
@aizamorta58615 жыл бұрын
Looks yummy... thanks for the info.
@sharenng84606 жыл бұрын
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.
@ilikeceral37 жыл бұрын
What is the proportion to replace gelatin with agar?
@evaarnold93963 жыл бұрын
Thanks!
@zamanshompa93257 жыл бұрын
I just love your videos... keep going on..👍
@belaangelo96168 жыл бұрын
I adore your videos, very beneficial 😊
@femininebritaneyburnett89045 жыл бұрын
Thank you very much. ....😊☺☺☺
@minyoungim89388 жыл бұрын
please do a video about yeast... like yeast 101
@h-sam27335 жыл бұрын
Finally I found the right ratio 👍👍
@sernani992 ай бұрын
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.
@underwaterdream287018 күн бұрын
Actually gelatin sets down at room temperature as well. I just needs way more time this way. How do I know? My grandma was cold-phobic and everything that came straight from a fridge in her mind could cause instant illness. So she mixed gellatin with boiling hot water and... waited. Sure enough, the gelatin settled. Also you can see this happening if you make a really thick, boiled for long time broth and, let's say, leave the pot overnight forgetting to clean it - the leftover broth can settle.
@Sochilinda8 жыл бұрын
Thank you for including us vegans!
@Biffo3168 жыл бұрын
said no-one ever....
@dcn5847 жыл бұрын
fuckin vegans!
@captaincbt6 жыл бұрын
I’m not a vegan but I respect the choices you make and I love that he did include vegans in this
@DG-mv6zw5 жыл бұрын
@Makeup Minion So you don't want to offend vegans, but seem pretty comfortable with the concept of killing unborn children, and mocking those with a moral conscience who choose to defend their rights. I can't decide whether this is hypocrisy or irony...or perhaps both! 😂 How intolerant the "tolerant" often are! Perhaps you reserve tolerance only for those who share your own views. Bigot.
@alexmcgregor70825 жыл бұрын
Ugh, look at me, look at me i'm a vegan.
@sogi37834 жыл бұрын
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..
@mariapeters78996 жыл бұрын
Are you familiar with foam gelatin? If so please do a video about it, I have trouble getting it to the right consistency. Thanks
@samiasharma20667 жыл бұрын
how do i take out the smell out of the gelatine?
@hocaspocas49045 жыл бұрын
Please show how to use agar agar or any other veg substitute to stabilize whipping cream and glaze for cakes.
@jacquelinevonbehrkuster14358 жыл бұрын
Great job! Thanks
@petalss53258 жыл бұрын
so no need to soak agar agar? just throw it in straight in the liquid but be sure to boil the whole thing? did i get that right??
@Lisa-lisa-lisa-lisa18 жыл бұрын
yes
@petalss53258 жыл бұрын
***** thanks
@Yheffez8 жыл бұрын
yes, I use it all the time where I work, make sure to bring whatever you want to gel to a boil, add the agar and as soon as it's dissolved, remove from the heat. I usually make a 1-1.5% solution for a nice texture so use about 1-1.5g of agar for every 100mL of liquid
@petalss53258 жыл бұрын
Yahriel Heffez oh my, thanks so much :)
@esventan7 жыл бұрын
The agar reaches its full potential when it has been boiled for five minutes. If you're making a fruit gel you can boil the whole thing for five minutes, but if you're making a panna cotta, I would recommend you to pre boil it for five minutes before adding it to the hot milk! Then you don't need to use as much eather :)
@Nish123433 ай бұрын
What about putting in a cold dessert like a cheesecake or soufflé!
@satsumamoon3 жыл бұрын
I didnt know how to use agar so I guessed. I put a teasp in warm water and added it to my hot rosehip puree with sugarfree xylitol and then cooked it for five minutes. Just like you make custard in England :) . It worked fine.
@rosabela19758 жыл бұрын
You are a sweetheart! Thanks!!
@trallesliantemius5 жыл бұрын
Is it 1 tsp or 1 envelope for 2 cup of liquid? Knox says 1 envelope (2 + 1/2 tsp or 7 g) will gel 2 cups of liquid.
@veramusement10 ай бұрын
He meant Tbsp not tsp.
@cristinacamelia9843 жыл бұрын
1. At what heat? I don't have an electric stove... 2. What if we use yogurt? Thank you so much 🙏
@billfire6667 жыл бұрын
When you are talking about the sheet gelatin, are you talking about the bronze level one?
@SeymourKitty4 ай бұрын
When you bloom it does it add liquid to the recipe. Basically my recipe calls for half a cup of liquid if I Bloom the gelatin in half a cup of liquid do I still have to add another half a cup to my recipe ? Or is it already inside of the bloomed gelatin?
@ugcnetpreparations86165 жыл бұрын
can you please upload a video of how to stablize coconut cream using agar agar
@sbe86213 жыл бұрын
this was so helpful tku
@duacerita Жыл бұрын
I tried blooming my gelatin and have waited for quite some time and it did not get hard. It just dissolved basically in the liquid. Any idea why?
@elenal4233 жыл бұрын
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 .
@jaja-cg9yd4 жыл бұрын
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').
@trang.pham12898 жыл бұрын
Hello, please think about "make Tip & Trich for Pection in Fruity Gummy" video . Thank you!
@CutieRingoJoy4 жыл бұрын
Agar agar is more common from where I’m from gelaton is after to find. (From south east Asia agar agar is a more common)
@yengher78 жыл бұрын
Can you do a knife cut review?! Thank you!
@cathyjackson83378 жыл бұрын
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.
@veramusement10 ай бұрын
Sadly he is wrong (or mis-spoke) about powdered gelatin (at :48): he meant to say tablespoon, not teaspoon. Using only a teaspoon gelatin will not even hold together. The correct recipe is 1Tbsp to 2 cups for soft set, use less liquid for firmer.
@Greg.Siucrazyforaudio20165 жыл бұрын
Agar agar been using in Asia for centuries. It's cheap n easy to use. For cold desserts,you have to melt it first and treat it exactly like powder gelatine. For hot desserts,just put that straight into your mixture. Cos it's extracts from the sea not like gelatine, that's why it's suitable for vegan.
@vanessabulintao64765 жыл бұрын
I made chocolate pudding and i used 2 tsp. Of Gelatin and i also bloomed it on cold water and added it to the the warm milk...i strained it and i let it set on the fridge overnight but now it didn't set..any help
@michaelsotomayor50015 жыл бұрын
this is not too much information as you say.. nonetheless it's good information thank you!