What is Potato Protein 300 and how can I use it to Make Egg Free Meringue?

[@natt773]

Rounded measurements. It should be fine in these small quantities, but if you're making a large batch, recommend the 3% solution as shown in the video. 2 Egg White Substitute = 3g potato protein, 1/8 tsp xanthan gum, 70 ml water, + sugar amount based on your recipe 3 Egg White Substitute = 4g potato protein, 1/8 tsp xanthan gum, 100 ml water + sugar amount based on your recipe 5 Egg White Substitute = 6g potato protein, 1/4 tsp xanthan gum, 170 ml water + sugar amount based on your recipe Note: add sugar in increments while whisking.

[@bonniehoke-scedrov4906]

This is my first time enjoying your KZbin channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.

[@VeganGastronomy]

Bonnie Hoke-Scedrov thanks for comment. You can purchase our products on www.vegangastronomy.com

[@VeganGastronomy]

Bonnie Hoke-Scedrov we are very happy to welcome you! What topics interest you the most?

[@IanParker]

Chef Jess, thanks for the info.. always learning something. All good. :)

[@dianew7058]

Thank you. I will try this. The free shipping is wonderful

[@rissaweb5]

Hi diane did you ever purchase the product? How did it work for you?

[@blisswkc3344]

Thank y'all so much dearest 🌹 Y'all such an inspiration 🥰 Appreciate y'all from the bottom of my heart 💖 Be Blissful Eternally 🙏👼🌈

[@Eveka209]

Great video, thanks! I was hoping you could help me out - I want to use the potato protein to replace 7 whole eggs in a recipe for sponge cake. How many grams of protein powder would you recommend for this? Thanks in advance!

[@VeganGastronomy]

Potato protein 300 is not suitable for the application you are looking for. We do however have the perfect product for this called PANACEGG you can find on our products website www.freefromthat.com with all the preparation instructions

[@kilianangelo5959]

Do you have to cook it? Or can you eat it raw, i want to try to use it in Chiboust Cream

[@VeganGastronomy]

Potato protein 300 can be eaten raw. It will not oxidise and has a clean neutral flavour. If you would like to discuss further you can set up a free call back with Jessica here>> www.vegangastronomy.com/contactus

[@HisandherBiz]

I am trying to make recipes for babies and was looking for a vegan solution for souffle but xathan gum is not ok to use for some babies. Is there a substitute for xanthan gum?

[@VeganGastronomy]

The xanrhan gum is used to stablise the foal. You can use another stabliser like guar gum or cornstarch

[@carladalcol183]

Do you have a nought recipe that uses this? Thanks!

[@VeganGastronomy]

You can buy this cookbook for 1.25 Euros - on sale! freefromthat.com/potato-protein-300-cookbook/

[@anasamsa9628]

can i use pea protein? or another brand of potato protein? i can’t find this one in my country

[@VeganGastronomy]

You can purchase this online with at freefromthat.com

[@danielladisisto2150]

Have you go a sponge recipe using the potato protein?

[@VeganGastronomy]

Yes, we teach in the Vegan Pastry Course, or you can download the potato protein 300 cookbook on www.freefromthat.com

[@guitreeali7106]

Can I decorate cake with this meringue?

[@VeganGastronomy]

Actually no - it is not stable enough.

[@destiny04fe]

I live in the states. Can potato protein be replaced with soy protein? Also can you recommend other replacements for the potato protein? Thank you!

[@VeganGastronomy]

We recommend Potato Protein

[@helenbarry4343]

Is it possible to make pavlova using the potato protein? If so, how much sugar would you add?

[@VeganGastronomy]

Helen Barry hydration of 3-5% with water to create egg white replacer. Use in the same way.

[@lunabm7826]

Hello, can I use this recipe for lemon meringue pie? The meringue will not be baked but torched. Will it stay stable if eaten the day after its made?

[@jean-paulboyer6332]

italian meringue

[@natt773]

Does the water temperature matter for the 3% solution? How long is the shelf life for the potato protein? I'm interested in making a vegan chiffon cake.

[@VeganGastronomy]

natt773 here is recipe docs.google.com/document/d/1U1hTnBjWRzMlEGGX6rz879xMU4bKQ6NmXyxL0RXav0Y

[@Lori135xx]

How long can we store the hydrated protein in the fridge for?

[@VeganGastronomy]

1 week for pp300

[@thedhara88]

Thank you so much for the video !! Is this the same as potato starch ?

[@VeganGastronomy]

No this is not Potato Starch - not at all. This is potato protein available here www.vegangastronomy.com/potatoprotein300/

[@esmeedesi9027]

it is exactly the opposite of the potato content

[@noayam3279]

What is the difference between this product and the potato protein pro- you mentioned the PRO was cheaper and easier to use.. then why are you still selling this one? would there be any benefits of using your standard potato protein over the pro? I ordered the standard one from your website (using the provided link) thinking this is the only one, and after already paying discovered the other types that you sell and claim to be better. Felt a little misguided, if I had known beforehand I would have ordered the ones you say is better.

[@VeganGastronomy]

Potato protein 300 is the pure protein. With no other additives. It has many applications we teach how to use it more in our online and in person courses. The potato protein - pro is a potato protein blend that was developed for home use. It doesn't require you to use tap water or test for pH. We have some videos on our channel how to use.

[@katarinadomjanic1651]

it is possible to make macaroni with other proteins (rice, soy, ...) or only with potatoes?

[@VeganGastronomy]

We have had best success with potato proteins

[@cynnguyen13]

I have a question. Looking through some of the recipes that use the 3% worth (the meringues) whilst others use 10% hydration (the mayonnaise). Will we someday be able to be explained the difference between the two?

[@VeganGastronomy]

For potato protein 300 we generally use in a minimum of 3%solution. To learn more you can sign up to one of our online chef courses at www.vegangastronomy.com

[@shrutigoel7690]

My meringue doesn't come to a stiff peak. I followed the recipe exactly and I use the same kitchen aid. What am I doing wrong?

[@jessicamckenzie5459]

Please advise you tap water pH that you tested when making solution

[@elizabethgermain63]

Could we personally buy this potato protein for personal use from the US?

[@VeganGastronomy]

You can buy this online - it is on sale now freefromthat.com/PPI300X6/

[@momomichimo]

Is the potato protein high baking heat stable? I wanted to make fluffy sponge cake or Japanese cheesecake/pancakes. Thank you!🤗

[@VeganGastronomy]

I would reccommend Panaceg for that application. It is more stable.

[@marisolecheverria7985]

@@VeganGastronomy what is panaceg??

[@VeganGastronomy]

@@marisolecheverria7985 panaceg is a plant based whole egg replacer that replaces all egg functions. It is the best functional egg replacer in the world for bakery and pastry applications. Available exclusively from www.freefromthat.com

[@mandeepkaurgarg1247]

Hello mam i trying to make the same way to said in this video but not able to make them. Kindly reply and guide me as per. With potato protein. Thank u.

[@VeganGastronomy]

try this product - simpler for beginners - www.vegangastronomy.com/potato-protein-pro-sample-size/

[@shikhaserene]

Can u help me out with aquafaba . I tried making meringue with it all went well except they stated to brown while baking when 1/4 th part of baking time still was left I m wondering why so ? Also when I eat them they were crunchy but with in 15 min they became tacky kindly help what can I do everything went well with recipe but then why these issues cant figureout I live in Mumbai a bit humid climate here...how can I have white colour preserved till end and not being tacky sticky too..best way to store them also make a video on do's and don'ts plz..thank u

[@VeganGastronomy]

We do no offer support for Aquafaba - you should learn about dangers of cooking with Aquafaba. You should try www.VeganPotatoProtein.com

[@fannybaron2176]

hi, i purchase the patatoe protein and when I m doing the Italian meringuewheb I put the sugar and water at 117deg after few minutes all goes down and never up 😞3 times like that .. please help . and can I have the writing recipe for the French meringue please. thank you in advance

[@VeganGastronomy]

Fanny Baron what was the ph of your tap water?

[@fannybaron2176]

@@VeganGastronomy I ll check on internet it's over ph 7 so I used my brita to put down the ph ! what can I do please😞

[@VeganGastronomy]

Fanny Baron you can only use unfiltered tap water. Add bicarbonate to water, pinch.

[@VeganGastronomy]

@@fannybaron2176 Potato Protein 300 will not work with filtered water. Needs to be tap water.

[@Fiammix]

I have the same problem... I did use tap water though

[@Iamandthatiam]

Is your product from Avebe? Do you know glycoalkaloids levels?

[@VeganGastronomy]

The product is available from www.freefromthat.com

[@timmypadgett]

Will this work in a cream whipper/espuma gun?

[@VeganGastronomy]

I haven't tried

[@levainpadilla7551]

Thank you. Can you use this for meringe with fruit pulp?.. something like raspberry meringe?

[@jessicamckenzie5459]

Not with fruit pulp, but you could try freeze dried fruit, or aromas for flavours.

[@samina.777]

can we use this potato protein raw? adding it to smoothies or to a chocolate mouse?

[@VeganGastronomy]

Yes you can. Recipe: docs.google.com/document/d/1xAipEQIJgBItsO2ArUr0TnCG4cuB7N7cTwpG7yxtJbo/edit?usp=sharing

[@wanda397]

One vídeo you say a pinch of bicarbonate and the other is xanthan? If I use xanthan is the same a pinch?

[@VeganGastronomy]

For potato protein 300 you must start with water with a ph of 7. To increase add a pinch of bicarb. The xanthan gum is for stability

[@PastryChallengeTube]

Hi can I use locust Bean Gum to replace Xanthan gum？thank you!

[@jessicamckenzie5459]

I would not recommend this as a substitute

[@Karbofitchef]

Could you explain why only white refined sugar works for this? I wanted to find a vegan substitution of meringur but also refined sugar free. I Tried to add coconut sugar or raw cane sugar to my whipped aquafaba but it got deflated. Thanks!

[@VeganGastronomy]

Other types of unrefined sugar have molasses in them which doesn't allow structure and makes the meringue too heavy and sticky so it deflates and spreads.

[@VeganGastronomy]

Watch this space as I am working on some lower sugar alternatives and will share my findings in the near future. Don't forget to subscribe to the channel for the update

[@Karbofitchef]

@Vegan Gastronomy Culinary Academy wow, thanks, finally got a reasonable answer, because noone could tell before. Glad that I got it from someone that has worked with vegan chemistry for a while. Definitely gonna subscribe to follow the content. Is there any sugar that you know is unrefined and do not have molasses? Nevertheless thanks for the answer.

[@jessicamckenzie5459]

@@Karbofitchef all unrefined sugar have molasses. I am testing some other types of lower calorie sweeteners soon, however they are highly refined, but suitable for people following more strict diet like diabetes. If you would like to learn more about vegan baking and pastry chemistry you should take one of my online classes at vegangastronomy.com

[@azizenafi9539]

My Gerbet is not whipping up can you tell me why, it goes foamy but that’s as far as it gets thank you.

[@jessicamckenzie5459]

You have made a comment for gerbet under the potato protein 300 meringue video. Gerbet product is used only to make macarons. Here is. Recipe with instruction. You may need a higher volume for your mixer, if so double this recipe. docs.google.com/document/d/1aD6K0AXd7krXbr1KMX3Wb0nvMnZUKhW8FFq1U-WO7WQ/edit?usp=drivesdk

[@erichajohansson5018]

Where in the EU can you buy this Potato Protein?

[@VeganGastronomy]

You can buy this from www.FreeFromThat.com in Greece or Spain.

[@erichajohansson5018]

@@VeganGastronomy Thank you for your reply. Unfortunately it’s too expensive. I’d have to pay almost €96 for only the “small” package of Potato Protein including shipping. I know it’s supposed to be an equivalent of 300 eggs, which makes it good value, but €75 it’s too expensive for a regular home to pay. Will you offer them in smaller packages without raising the price? 150 eggs would be more than enough :)

[@VeganGastronomy]

@@erichajohansson5018 then this product is probably not a fit for you. Are you using it for Pastry as well? I would look at product PANACEG

[@azizenafi9539]

How many mins do you need to whip for before you get a soft whip ?

[@VeganGastronomy]

Azize Nafi same as eggs about 5 minutes

[@anjubachhawat2610]

Great very impressive

[@VeganGastronomy]

You can purchase product online at www.vegangastronomy.com/potatoprotein300/

[@mzphitslave]

Would this work for Angel food cake? Hmmmm

[@VeganGastronomy]

Have not tried yet

[@lafalcon5554]

Can i use any protien powder??

[@VeganGastronomy]

Unfortunately no.

[@LatoriaMartin]

We asked what is potato protein and you said it's an egg replacer. No ma'am what is potato protein sourced from then? Like how is it derived.

[@VeganGastronomy]

Potato protein is sourced from potatoes. It is an protein isolate with functional properties of emulsification and foaming

[@nishahathiwala1597]

What temperature you baked and for how much time?

[@giuliarawchef9037]

she didn't baked them. She used a dehydrator between 70° and 80°

[@n00n1n]

A lot of people ask you why you don't use "aquefaba" instead of water? Weird.

[@VeganGastronomy]

Water is lower cost. Aquafaba dangerous to pregnant women!

[@MS-qn8db]

How can I get this product? I live in Melbourne

[@VeganGastronomy]

Like everyone else in Australia you buy it online - it shows that in the link freefromthat.com/PPI300X6/

[@VeganGastronomy]

we currently have free postage on this product

[@kennalong]

Can this product be used to make royal icing?

[@VeganGastronomy]

Mikenna Long yes

[@kennalong]

@Vegan Gastronomy what would the ratio of that be? Also, would you need to add water to the potato protein as you do for it’s other uses?

[@shailjaagarwal8419]

Hi there! Can I get this in india. What's the name of this potato protein brand? Can I make smbc with this?

[@VeganGastronomy]

You cannot get this brand in India. The brand is VEGAN GASTRONOMY. Sorry. We do not ship to India... except through our distributor freefromthat.com/PPI300X7/

[@shailjaagarwal8419]

@@VeganGastronomy alright. Generally can we make imbc smbc with potato protein? Thanks for your reply

[@VeganGastronomy]

Several people have done successfully

[@369soham]

Is this sosa potato protien ?

[@VeganGastronomy]

soham shinde no this is not the same type

[@flini123]

Hi! Thank you so much for this video!! It is so helpful. For the xantham gum, could it be replaced with soy lecithin or agar agar? Or does it serve a separate purpose?

[@VeganGastronomy]

The xantham gum provides a stabilising function. It cannot be replaced with lecithin or agar agar .

[@VeganGastronomy]

@@luigiwu1815 7-10 days

[@michelledonoso3639]

Where is this school??? Wich country?

[@VeganGastronomy]

Mallorca island Spain

[@michelledonoso3639]

How can i get information about the courses i am from Chile ... and why do you speak in english? If this is in spain?...thankyou

[@VeganGastronomy]

@@michelledonoso3639 Our academy course info can be found online www.VeganGastronomy.com - our courses are only in English. We teach in person in Spain.

[@thepastrychef5626]

COnfused, you said you are making the Italian style meringue, which is the COLD meringue...its not Italian meringue is the hot meringue...

[@VeganGastronomy]

We cleared this up in video - are you going to try Potato Protein 300 for meringue? Try it out freefromthat.com