This product is equivalent to Texturas Agar

This product is equivalent to Texturas Malto

Note: All tapioca maltodextrin is NOT the same. If you want to turn oils into powders, N-Zorbit M is the only brand that will work for this application

Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again. The melting point of gelatin is close to the body temperature of the animal from which it is made, which for mammals is around 99F/37C.

The raw material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bones, cartilage, tendons, skin and connective tissue of various animals. Much of commercial gelatin today is a by-product of pigskin. Gelatin can also be extracted naturally in the home, for instance when boiling bones to make a stock or aspic.

Common examples of foods containing gelatin are molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories. Additionally, gelatin is used for the clarification of juices and vinegar.

Because gelatin is derived from animal hide and bone there are problems with regard to kosher and Halal status and many vegetarians also have objections to its use. In these cases, alternative choices include agar agar, guar gum, xanthan gum, pectin and kudzu.

What is Sheet/Leaf Gelatin?

Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.

Why Most Professionals Prefer Sheet/Leaf Gelatin over Powdered Varieties like Knox?

Professional cooks often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules. European recipes typically call for the use of leaf gelatin.

You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling.

1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

Whats the Deal with Bloom?

The term bloom with regard to gelatin can be a little confusing because it may be used in two different contexts.

One refers to the process of softening the gelatin in liquid prior to melting it. Recipes will often instruct you to bloom the gelatin in cold water for 5-10 minutes, which means to soak it.

You can bloom gelatin in just about any liquid. But you should avoid the fresh tropical fruit juices, such as papaya, kiwi, mango, and pineapple as they contain an enzyme (bromelin) that will break down the gelatin. However, pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.

The other use of Bloom refers to the firmness of gelatin. A Bloom Gelometer, named after inventor Oscar T. Bloom, is used in a controlled process to measure the rigidity of a gelatin film. The measurement is called the Bloom Strength. A higher number indicates a stiffer product. Gelatin used in food usually runs from 125 Bloom to 250 Bloom. There are several different grades of sheet gelatin. The most popular are Silver grade (160 Bloom) and Gold grade (190220 Bloom). Typically the higher the Bloom, the more you can expect to pay.

How to use Sheet/Leaf Gelatin

Basic steps for using gelatin sheets:

1. Soak sheets of gelatin in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
2. Once soft, lift sheets from the cold water.
3. Wring gently to remove excess water.
4. Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.

Typical usage amounts:

• 3 Leaves Gelatin to 2 cups/500ml Liquid = Delicate Gel

Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.

Be aware that freezing gelatin will cause syneresis upon thawing. This is the disintegration of the gel, which is accompanied by the weeping of liquid from it.

Why Buy Gelatin Sheets/Leaves from Modernist Pantry?

Our silver sheet gelatin is made in Germany from pork skin. It is a Type A gelatin, weighing approximately 2.5g per sheet. Our German-made sheets are the standard that chefs and recipes call for around the world.

One home silver package contains 25g (10 sheets), which is the equivalent of 1 box of Knox Gelatine.

What is RM Transglutaminase Preparation?

Ingredients: sodium caseinate, maltodextrin, transglutaminase

RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. This helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. This makes Activa RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesnt require the extra bonding power that it provides. So Activa® RM is your best bet for most meat glue recipes.

How to use RM

RM can be sprinkled on dry as a powder. It can be mixed into a slurry with 4 parts water. It can also be added directly into ground meat mixtures. It is safe and easy to use.

Typical usage is 0.75 1.0% of formula weight.

The Home package contains enough TG Preparation for 12-15 lbs. of product. The Professional package contains enough for 220-300 lbs.

Note: Transglutaminase enzymes degrade quickly once exposed to oxygen. To avoid waste, we recommend buying professional packages only if you plan to use a large quantity in a relatively short time. Unopened packages have a shelf life of about two years.

What is Transglutaminase or Meat Glue?

Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.

Primary uses of transglutaminase include:

• Making uniform portions that cook evenly, look good, and reduce waste.
• Binding meat mixtures like sausages without casings.
• Making meat combinations like bacon and scallops.
• Producing special effects like meat noodles, meat and vegetable pastas, etc.

Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.

How Does Transglutaminase Work?

Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur that otherwise wouldnt.

TG bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine.

Is Transglutaminase Safe?

Transglutaminase is safe. It will not harm you or glue your hands together. TG is deactivated by most cooking techniques and imparts no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.

Sources: CookingIssues.com

In short, Sphere Magic™ is the perfect replacement for sodium alginate whether you are doing direct or reverse spherification. Simply mix 1g of Sphere Magic™ per 100ml of liquid and you will be making perfect "caviar" or "ravioli" in an instant.

Sphere Magic™ works with Calcium Chloride for direct spherification and either Calcium Lactate or Calcium Lactate Gluconate for reverse spherification.

Typical usage is 1.0 - 3.0% of flour weight.

this product is kosher and pareve as recognized by the OU.

Ingredients: Non-trans Palm lipid, Sodium Acid Phosphate, Sodium Bicarbonate.

This affordable book provides all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 recipes, that can be applied immediately in your kitchen.

Modernist Cooking Made Easy covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.

Using the recipes and techniques presented in this book you'll be using all the best applications of modernist cooking in your everyday meals and also impressing your friends with some "WOW" recipes on those special occasions.

What You Get

• Nearly 250 pages of easy to follow information about modernist cooking.
• An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar.
• A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide.
• More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows.
• Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient.
• More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables.