leostrog
Pectin definitely cannot be cooked for a long time. It is put in half a few minutes of cooking. With prolonged heating, it can be irreversibly destroyed.
Pampushechka
Tell me, under what conditions should you store dry pectin? Is it necessary in the cold, or is room temperature enough? Pepalo 400 gr. pectin, do not use the whole quickly. It's a pity if it disappears. On agar, the same question.
leostrog
just checked what is written on the box with citrus pectin.
Keep in a cool, dry place, tightly closed. that is, it is better to pour it into a jar with a well-closing lid (it is advisable to put a couple of bags with granules that absorb moisture there) and wrap it in a plastic bag. So it can be stored for a very long time.
Pampushechka
Thank you. Agar and pectin came to me in packages by weight. On the Internet, everything about storing ready-made marmalade is written. Thanks again.
Crumb
Friends, can you please tell me if you can use expired agar?

Expired in September 2013 ...

The agar bag was kept in the refrigerator all this time) ...

Throwing away)?
Admin

It's algae - I would try to use it. First on a small amount of juice
Waist
Crumb, after the expiration date, the gelling properties of the agar decrease. It may need to be added more if it is still alive. That is, the agar will not rot, but it simply ceases to fulfill its functions.
Crumb
Girls, thank you very much !!!

Quote: Waist
if he is still alive

By the way, yes), you need to go to check his survivability, and if the patient is more likely dead than alive - paint and throw it away ... and stop fooling good people)) ...

Dita
Girls, hello everyone)
I bought agar-agar here, on occasion. In an ordinary large store, I caught my eye, I did not even think, grabbed (well, you never know, suddenly come in handy?))
The package says -10 g, designed for 500 ml of liquid. Corresponds to 6 sheets of gelatin.
But here's what confused: the composition says: maltodextrin, gelling agent: agar.
Of course, I read the materiel, but I didn't seem to find such words there.
Does anyone know what this is? How does it affect the properties of agar?
leostrog
maltodextrin is an inert filler: a substance that is added so that the main substance itself does not collapse into difficult-to-dissolve lumps. Will not bring harm.
Dita
leostrog, Thank you so much! Reassured)) and the proportions do not need to be changed? For example, in the recipe - 5 grams, then you need to count as it is?
Admin

Read the packaging - as the proportions are indicated there, so do
Crumb
Girls, and what is the difference between agar-agar from different manufacturers and which of them to give preference to when buying: China, Italy, Indonesia, Chile, Germany?
Admin

In my opinion, first you need to find out the original source, who extracts, processes, produces agar-agar, then decide with the seller.
Certainly, not Germany, it can only import it and pack it, sell it - hence it can be more expensive.

But India, Indonesia - you need to read in the internet which of them produces agar-agar ...
Agar-agar is sold in packages in Indian spices - I bought it myself, it is quite normal
leostrog
best of all Japanese - it is guaranteed to be safe for health and "working" in terms of gelling.
The Japanese use a lot of agar.
I have been using Mitoku agar for many years (kanten is the name for agar in Japan) and can recommend it.
Crumb
Girlswho will explain what apple pectin for jam and preserves differs from apple pectin for marshmallows and pastilles ?

Pectins, gelatin, agar-agar, agaroid, alginates, and other thickeners.

Pectins, gelatin, agar-agar, agaroid, alginates, and other thickeners.

NatalyTeo
Crumb, Inna, yellow apple pectin is used for marmalade, it is weaker than citrus, which is used for marshmallows. In theory, it should be different in strength
gawala
Crumb, Naryla. read it. interesting ..

Pectin is widely used in confectionery production (for making pastilles and jellies, marshmallows, marmalade, fruit fillings); it is used in the production of dairy products, desserts, ice cream, and even mayonnaise and ketchup.

Pure pectin, when consumed with food, does not create an energy reserve in the body, it is neutral, which makes it functionally different from other polysaccharides.

Pectin is an odorless powder from light cream to brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectin absorbs up to 20% of water, but it dissolves in excess of water. Pectin does not dissolve in solutions with a dry matter content of more than 30%. When it gets into water, a particle of pectin powder sucks it in like a sponge, increasing in size several times, and only after reaching a certain size begins to dissolve. If the particles of pectin powder are close to each other in contact with water, then, sucking in water and swelling, they stick together, forming one large sticky lump that dissolves extremely slowly in water.

There are three main types of pectins commonly used in cooking: yellow pectin, NH pectin, and FX58 pectin. Each of these types of pectin is used in specific areas of cooking due to differences in their properties. Let's consider this moment in more detail.

Yellow pectin is irreversible, that is, it cannot be re-dissolved when heated. Therefore, this pectin is usually used for heat-resistant jams, confitures and marmalade - it gives them that viscous texture that distinguishes them from regular jam. You need to know that the shelf life of yellow pectin in an open jar is a maximum of 6 months. Then this pectin weakens, and the product hardens much worse.

Pectin NH is exposed to temperature - it dissolves when heated, giving the product a liquid consistency, and when cooled, it solidifies. The reversibility of the pectin allows it to "play" with the texture of the puree, turning it into either a sauce or a jelly. Therefore, NH pectin is ideal for dessert sauces, jelly coatings and jellies (both as a stand-alone dish and as a layer for cakes). The involvement of other gelling agents in the recipe using this type of pectin makes it possible to obtain new dishes that are interesting in terms of properties and texture. For example, with agar, the jelly will turn out to be more brittle and brittle, and with the addition of gelatin, it will become more "rubbery".

Pectin FX58 has its own peculiarity - it can interact with foods containing calcium, such as milk and cream. It is therefore ideal for preparing milk jellies, spum and foams. If necessary, FX58 can be replaced with NH - they are quite similar, but then the dosage will need to be changed - the proportions of this type of pectin in dishes are somewhat different.

Features of working with pectin:

Any pectin must be introduced into the workpiece at 50 C of the heated mass, not forgetting to mix it with some of the sugar that goes into the recipe. This is necessary so that the pectin is evenly distributed, and not grabbed into lumps (in this case, it will lose some of its gelling power).
It should be borne in mind that sugar granules are much heavier than pectin, so there should be two to three times more sugar.
After adding a mixture of sugar and pectin, the liquid must be brought to a boil, but boil for no more than half a minute, and then remove from the stove and allow to cool. The pectin will begin to act when the mixture boils, and then, cooling down, will completely complete its work.
If you use yellow pectin, be sure to add citric or tartaric acid at the very end, diluting it with water in a 1: 1 ratio. The acid fixes the yellow pectin and makes it work.

leostrog
There is a more or less sensible explanation here.
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Industrial pectins are created with predetermined properties depending on which product they are used for. Pectins for jam "work" when def. concentration of sugar. and when it comes to dietary jams, these pectins "work" in the presence of calcium. not sugar.
But all these pectins are afraid of one - prolonged heating in an acidic environment. Then they can be irreversibly destroyed.
When I make marmalade, I add pectin at the very end of the boiling process, mixing it with the palate. amount of sugar. and additionally slightly break the lumps with a blender in a hot mass.
Crumb
Quote: NatalyTeo
for marmalade, yellow, apple pectin is used, it is weaker than citrus

Natasha, so the fact of the matter is that they are both apple, if one of them was citrus, the question would not have arisen ...

Quote: gawala
read it. interesting

Yeah), I went to read ...

Galunechka, Thank you !!!

leostrog, thank you very much !!!
Aunt Besya
Girls, has anyone dealt with such gelatin like him? Manufacturer Germany. For some reason, the proportions on the packaging are not standard, usually e 1: 5, but here 1:10, does this mean it is stronger or weaker?

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NatalyTeo
Aunt Besya.220 bloom is a strong gelatin, good
Aunt Besya
Natalia, where did you spot these blooms? : wow: Big-eyed, I began to drive a finger and only then I saw !! Yeah, thank you very much, otherwise I bought and bought, but I don't really understand what's what in the fortress. It's just that there were punctures here several times, I'm already afraid! Another question for connoisseurs - the packaging is 500 grams, so I will spend a long time, how and where is it better to save?
Yulia Makhmudova
Hello girls. Please tell me on the agar. I found this in Jordan here. Nowhere on the Internet can I find about him ... How to breed, how to use ... I don't understand how to insert a photo ... In general, he is in such long briquettes. The color itself is red. Filipino. And it is written -40
gawala
Yulia Makhmudova,
read this thread, you can find the answer to your question
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.520
Arka
Virgin! Guard! Need help. There is a Chinese agar of Lithuanian packaging. Marking and instructions are missing. I don’t know the gelling ability and I can’t estimate how much to put in marshmallows. The color is powdery beige. The powder is fine in consistency, also powdery.
How much to take on GOST marshmallow recipe?
leostrog
Arka. why don't you first test the gelling power of the agar separately?
Take about 1/2 tsp. agar., half a glass of any juice. not very sour, soak agar in it. then heat until dissolved and let it freeze. Everything will be clear.
Arka
it will be clear to you, but I haven’t worked with agar yet
leostrog
At the same time, you will practice working with him. You should make a strong jelly. if it's a good agar. and if the jelly is weak. smeared - means agar somehow.
Olenna
I ordered agar-agar from ayherb - Nau foods, I don't know if it is correct or not, but powerful, everything grabs instantly, you can't yawn)
fish
Please tell me what does agar-agar 1020 per 1 g mean? What type is it - 600,900,1200? Couldn't find information anywhere!
leostrog
It is a unit of measure for agar strength / gelling capacity. Measured in g / cm
Accordingly, the higher the indicator, the more stable and strong the gel.

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fish
Thank you! I understand these, but here is my agar 1020, what type would you classify, 900 or 1200?

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