The CookingBites recipe challenge: gelatine (or plant based alternative)

Mountain Cat said:
Mung bean powder? Hmmm, will have to investigate!
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Glass noodles are commonly made from mung bean starch.
murphyscreek said:
Will try and find something different to use up the remaining agar agar which was quite expensive ( had to source it from a health supply shop).
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Wow! Its cheap as chips here...
 
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This is what I could use and there is enough to gelatinise 750l juice, but who would like to eat it? They're produced by Alberty Ferran Adria and they've created a lot of nice dishes around gelatin
 
PabloLerntKochen said:
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This is what I could use and there is enough to gelatinise 750l juice, but who would like to eat it? They're produced by Alberty Ferran Adria and they've created a lot of nice dishes around gelatin
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Go for it. Created by the great Ferran Adria!

I was going to mention that gelatine (or plant substitutes) can be used for spherification.
 
Morning Glory said:
Welcome to the CookingBites recipe challenge. The current challenge ingredient is gelatine (or plant based alternative) and TastyReuben is judge. To enter, all you need to do is post a recipe** using gelatine or a plant based alternative**, tag it cookingbites recipe challenge and post a link to it in this thread. The winner becomes the judge for the next challenge. You may post up to 6 entries. Entries exceeding the limit will be disqualified.

Deadline: midday UK time (GMT) Sunday 27th February. Detailed challenge rules can be found here.

* recipes must be posted within the time frame of the current challenge.
** common plant based alternatives are agar agar and carrageen. There are also brand name products such as Dr Oetker vege-gel.
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Okay, like I mentioned before, I do not have any agar agar or carageen (or mung bean powder). I do have other thickening agents that are plant based (Xanthum gum, corn starch). I am just not going to go out and buy agar agar or carageen and have it sit in my cabinet for a couple of years before I toss it out after only having used it once.
 
JAS_OH1 said:
Okay, like I mentioned before, I do not have any agar agar or carageen (or mung bean powder). I do have other thickening agents that are plant based (Xanthum gum, corn starch). I am just not going to go out and buy agar agar or carageen and have it sit in my cabinet for a couple of years before I toss it out after only having used it once.
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No gelatine either?

Hey! Lets get some positive thoughts going here. I remembered today that medtran49 posted a Chinese dumpling with a gelatine gravy filling which melts inside the wrapper when its steamed and then spills deliciously into the bowl when you cut into it. I think I attempted it myself but medtran49's was better. I can't remember what its called but its another, different take on using gelatine.
 
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