Molecular Gastronomy - Mango Verrines
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Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
Comments
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May I recommend that you scrape the purée out of the blender to get more flavors out of the verrines???
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robot797, 2 grams!
TheMagalieP, it's made WITH real fruit!
MrJohnCoutu, if you can't say anything else beside your slamming insult, shut the hell up and watch! :/ -
how much is those little bags?
10 a 20 grams? -
How much agar agar is it in that little bag? 2 grams?
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That's what I'm saying. Normally a product like this would require Gelatin therefore vegans or vegetarians cannot eat, but this option is suitable.
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wait why would you need an alternative??? this is 100 percent vegan!
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since it's made with agar does that mean you can use it to grow cultures?
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@ShatterEffectt preach on reverend teach them assholes---nyc chef here
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@elliottonyt Indeed!
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@ClassicalMMAChef agar's texture is less flexible and it breaks easier.
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@ClassicalMMAChef You can actually get in on there site either by itself or in a kit they sell.
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Will this yield a different result if it is done with gelatin? I have no idea of where to get Agar :S
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Just so you know, a lot of commercial brands of jello not only use cows and pigs bones, but bones from all sorts of discarded animals. Never ask someone who works for Haribo, it could affect your taste for food...
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@MrJohnCoutu Because obviously, bones and marrow are completely different things from the meat. If the animal is dead, might as well use it all up.
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I suppose the is a good jelly alternative for vegetarians! Like Me! :)
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The thing is that the gelatin in jello is "derived from the collagen inside animals' skin and bones" (wiki;) ... or more simply extracted from boiled animals! Agar is an algae that is dried and reduced in powder. Your choice!! The texture is quite different as well, you should give it a try ;)
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