Texturizantes en cocina Vol 2
Directions
- 1Explain the most commonly used texturizers in the kitchen.
- 2Agar: Vegan gelling agent, ideal for producing moulded jellies, fluid gels, veils, pearls (also known as solid caviar). It can be used in hot dishes because the gel resists up to approximately 80°C. It produces brittle gels that are pleasant in the mouth. It must be brought up to 90°C to hydrate and activate it.
- 3Albuwhip: This is albumin powder, i.e. dehydrated egg white. It is used to make fruit or vegetable meringues. It can also be added to traditional meringues to make them more stable. Also for marshmallows, mousses, souffles, and sometimes foams, among many other things.
- 4Soy lecithin: This is a natural emulsifier that is very easy to use and is the basis for making the famous airs from liquids. Just remember that it does not work with alcohols. So for cocktails, we use other texturizers. It is mixed using a blender and is also used to keep fatty emulsions stable.
- 5Gellan gum: It is a natural gelling agent. It is used to make gelatines that resist heat. It can therefore be used as an interior for cakes, pastries or bakery products. As it resists baking, it is possible to brown it.
Ingredients
- 1 jar Agar
- 1 jar Album whip
- 1 jar Soy lecithin
- 1 jar Gellan gum
Equipment
blender