Molecular gastronomy - Quick & Easy jam
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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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Mmm! This could be a VERY profitable idea!!!
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Can this be preserved?
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do you even know what agar agar is? I DO. screw me and my microbiology course
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thats yo momma saids abouts youuss brother
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@makenichi 2 grams per sachet!
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@kdg5636 Believe us : it is! Especially when you compare it to traditional jam...
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@jazzierocks1999 you just proved you are the biggest idiot here lmfao + that does not look quick and easy though...
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@wolfpupp No. gelatin and agar jelly have different characteristics and will result in two different products. The biggest difference that comes to mind is that agar can be served warm, whereas gelatin would run and melt. Another difference is that while you may be able to mimick the texture somewhat with gelatin, agar produces a finished product more like a conventional marmelade. Try it and youll understand. Agar is a wonderful ingredient!
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@wolfpupp it would take longer
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Wouldn't using gelatin have the same exact effect?
2m 18sLenght
79Rating