Also known as agar , Hantian, agarwood, agar gum, seaweed gum, sea bird's nest, algin, gelidium, bean sprouts, agar, agar, etc., it is a kind of colloidal carbohydrate extracted from red algae. The mixture, a white translucent plant sold in flakes, powder, strips and strips, can be used as a stabilizer and thickener in recipes.
Popular in Asia for centuries. Since it is derived from plants rather than animals, it is suitable for vegetarians as a gelatin substitute.
Large dishes have no taste, smell or color and can be safely used in desserts and other cooking without changing the taste or smell. It sets stronger than gelatin and can even set at room temperature.
This jelly-like substance has a variety of uses beyond cooking, including as a filler for sized papers and fabrics, a fining agent in brewing, and some scientific uses.
How to use cabbage powder
Gel can be used as a vegetarian-friendly substitute in any recipe that calls for gelatin as a thickening agent, including sauces, jelly desserts, custards, and puddings.
- Use 2 teaspoons agar flakes per cup of liquid in the recipe. As with gelatin, it needs to be dissolved in liquid, brought to a boil over medium heat, and then simmered until thickened, about five minutes. Chill in refrigerator before use.
- Use 0.9g of rapeseed powder and add it to 100ml of neutral liquid
- Add 1.3g of rapeseed powder to 100ml of acidic liquid
Uses of cabbage powder
In cooking, cauliflower is used as a vegetarian substitute for gelatin in a variety of dishes, including puddings, mousses, and jellies, as well as ice cream, fudge, and cheesecake. It is an important ingredient in the Japanese dessert jelly, a mixture of green vegetables, water and sugar.
The benefits of big dishes
Large vegetables have a satiating effect and are therefore used in some weight loss products. In Asia, it is also sometimes used as a digestive remedy to treat an upset stomach. It can also be used as a laxative or to thicken soups, sauces or preserves.
Where to buy big dishes
It can usually be found in tablet or powder form in Asian supermarkets, health food stores, or online.
Is the main dish vegan?
Since Dachshund is purely derived from plant-based ingredients, it is a vegan product suitable for use in all vegan recipes.
Vegetables vs gelatin
The main difference between cabbage and gelatin is where they come from. Animal gelatin is made from livestock collagen, while agar comes from red algae plants. The two coagulants also behave differently and need to be prepared differently when added to the recipe. Vegetables need to be boiled to set, whereas gelatin can simply be dissolved in warm water; this is because the melting temperature of vegetables is 185°F, while gelatin has a melting temperature of 95°F. Large dishes also set faster than gelatin and don't require any refrigeration.
There will be subtle differences in the final recipe, too: Dishes made with cauliflower will be firmer, less creamy and wobbly than those made with gelatin. Large vegetable recipes also remain firm when exposed to higher temperatures, whereas gelatin loses some stability.
Large vegetables are sold in flakes, powders, strips and strips. Seaweed is usually boiled into a gel, pressed, dried, then crushed into large flakes, mixed into powder, freeze-dried into strips, or made into silk. Powder is cheaper than flakes and is easiest to use because it dissolves almost instantly, whereas flakes take several minutes and require blending until smooth. When replacing gelatin, powder is also used in a 1:1 ratio - when using flakes, 1/3 of the required amount of gelatin should be added. Vegetable strips, sticks and slices can be processed into powder form in a blender or food processor. Similar to gelatin, large dishes also come in flavored and colored versions.
All forms of large dishes should be stored in airtight containers in a cool, dry place, such as the pantry, where they will last at least eight months.