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How to dilute Agar Agar what kind of proportions need. Confiture and Jam with Agar-Agar

Thickeners who are all thickening. It would seem that it is difficult ... But no .. not all and do not always thicken. To get the maximum effect from everyone - you need to know the rules and accurate proportions.

So, tell in order, in alphabetical order.



Agar

he is agar-agar, he is a algae thickener. It is obtained from red and brown algae by adding a certain solvent (extractant) to them, usually alkali.

The quality of agar is divided into two varieties: higher - white or light yellow color, a slightly grayish shade is allowed; first - Color from yellow to dark yellow.

In addition, Agar is divided by density, for example: agar M 500, agar g 700, agar -900, etc. The higher the number in the title, the greater viscosity / density will be obtained by the obtained gel / jelly. In proportion to increasing density, agar consumption decreases, but its cost increases.

Agar-Agar is completely dissatisfied in cold water. But it is completely dissolved only at temperatures from 95 to 100 degrees. Hot solution is transparent and a little viscous. When cooled to temperatures of 35-40 °, it becomes clean and strong gel. Agar is the heat-proceedable, i.e. When heated to 85-95 °, it becomes a liquid solution again, again turning into a gel at 35-40 ° degrees.

For confectioners, agar is most famous as the main component of the Zephyr and "bird milk". But this product loves and losing weight, and vegetarian, because It is vegetative origin and practically deprived calories and is very rich in fiber, there are many carbohydrates in it, but there are no fats at all.

Terms of use:

Agar-agar powder does not need to pre-pump. It is mixed with a small amount of sugar (in order not to be formed lumps) and add to hot syrup, for example, when preparing marshmallows.

GELATIN

Gelatin is made of bones, tendons, cartilage and other times by prolonged boiling water. The resulting solution is evaporated, brightened and cooled to conversion in jelly, which is cut into pieces and dried. Release sheet gelatin and powder.

Ready dry gelatin - without taste, smell, transparent, almost colorless or slightly yellow. In cold water and diluted acids heavily swells, but does not dissolve. The swollen gelatin during heating dissolves, forming an adhesive solution, which freezes into the jelly.

Look like, for example, you can make a delightful decoration of gelatin - gelatin bubbles .

Terms of use:

Gelatin before use is always soaked in cold or icy water. Powder - in the ratio of 1 part gelatin on 6 parts of water. Sheet - put into the container with water so that the water is 3-4 times the sheets cover all sheets.

With Kiwi and Pineapple, gelatin will work badly, because In these fruits, many enzymes that destroy gelatin.

CONSUMPTION

If you want a stable jelly without a form, take 15 grams gelatin for every 0.6 litersliquids, then jelly will withstand its own weight.
If the jelly is fed in the form, you can reduce the amount of gelatin by 15-20%. This calculation is faithful to prepare jelly from water / juice.

When thick or semi-liquid mixtures are torn, gelatin works otherwise and here the proportions have to be selected by the experienced way.
For example, for the preparation of cheesecake without baking from 500 grams of cottage cheese, 200 grams of sugar and 500 ml of oily cream, it is enough 20 grams of gelatin, because cottage cheese and cream are already forming a fairly stable structure (in a cold form, naturally).

Is it possible to boil gelatin or add it to a boiling mixture? Yes, you can! Definitely you can! Even boiling is allowed (The ratio of fluid and gelatin does not matter).

PECTIN

Pectin - odorless powder from light-oil to brown, obtain acid extraction from citrus (lime, lemon, orange, grapefruit), apple refillaments, sugar beet or sunflower baskets. Citrus pectins are usually brighter apple.

Confectioners typically use pectin in the manufacture of pastes, jelly, marshmallow, marmalade, fruit stuffs, kouli and jams. Pectin is also used in the preparation of dairy products, ice cream and even mayonnaise and ketchup.

Pectin absorbs up to 20% of water, but in excess water it dissolves. It does not dissolve in solutions with more than 30% of dry substances. When entering into the water, the powder particles sorbit it, like a sponge, increasing at the same time in size several times, to achieve a certain size, it begins to dissolve.

There are three types of pectins:

1. Rest - It is impossible to re-dissolve when heated. This type of pectin is used for heat-resistant jams, confortive and marmalade, it gives the finished dish a viscous texture that distinguishes them from ordinary jam.

2.Nh. - exposed to the temperature and is dissolved during heating, and when cooled, it is frozen. The reversibility of pectin allows you to "play" with a texture of a puree, turning it into the sauce, then in jelly. Therefore, it is ideal for sweet dessert sauces, jelly-like coatings and jelly, both in the form of an independent dish and in the form of a cream layer for cakes. Adding to the recipe using this type of pectin of other jelly workers, such as agar or gelatin, creates a new texture in the dish. With agar jelly, it turns out more brittle and fragile, and when you add gelatin - becomes more rubber.

3.FX58 - interacts with products containing calcium, such as milk and cream. Therefore, it is ideal for the preparation of dairy jelly and foam.

Terms of Use

Any type of pectin must be added to the workpiece at a temperature of 50 ° C, pre-mixing it with a part of the sugar. This is necessary for the uniform distribution of the powder so that it does not grab the lumps, otherwise it will lose part of its gelling force. Moreover, sugar granules are much harder than pectin, so it should be two or three times more. After adding a mixture of sugar and pectin to the liquid, it is necessary to bring it to a boil, but boil no more than 30 seconds, and then remove from the plate and give to cool. Pectin begins to act when boiling the mixture, and then cooling, completely completes its work. When working with yellow pectin, citric acid is added at the very end, which "launches" the gelation process. But the acid is the environment (fruit puree or juice), the worse the pectin works.

Gelatin bubbles as a decoration of New Year's cupcakes, how to make a link in the middle of the text of the post:

Agar-agar is a natural vegetable analogue of gelatin. White and translucent, it is sold in the form of powder, flakes, ribbons, plates. It is used to prepare various vegetarian fuel dishes, and also put into various desserts - jelly, pudding, jams, marmalands and creams.

How to cook agar-agar

Photo shutterstock

The difference between agar-agar and gelatin

One of the main differences between agar-agar and gelatin is very important for those who adhere to vegetarian or vegan diets. Agar-agar is obtained from a vegetable source, by processing red algae of the Gelidiacees family, and gelatin - from animal products: skin, hoofs, cattle tendons. Agar-agar has no taste and smell, but in a dissolved form and color. Another important difference consists in gelation and melting temperature. Agar-Agar turns into a jelly-shaped mass only when mixing with water brought to a boil, cooling up to a temperature of 32-43 degrees. Frozen, Agar-Agar will not melt as gelatin. If the gelatin can grow already at room temperature, the gelling agar-agar will preserve its density even when heated up to 85 degrees. This property of agar-agar makes it an ideal thickener and a stabilizer for various homemade jams, jams, marmalands, glaze and meringue. Fans of molecular cooking know that it is the agar-agar that is added to the siphons to form a stable edible foam from the issued various products. Gelatin in recipes can always be replaced by agar-agar, observing the right proportions, and on the contrary it is better not worth doing.

Agar-Agar is a stronger gelling substance, 2 grams of agar-agar can replace 6 grams of gelatin

How to breed agar-agar

Fill 6 grams of agar-agar 4 tablespoons of cold water and leave for swelling, bring a mixture to a boil and boil on a slow heat for about 5 minutes if agar-agar in powder and 10-15 minutes, if it is in flakes, plates or tapes. You must constantly stir the agar-agar, and it is better to beat the wedge or a manual blender so that it dissolves without lumps and did not settle down at the bottom of the pan.

On the packages of products, natural agar-agar can be named as a nutritional supplement E406

Recipe for coffee-coconut dessert on agar-agar

You will need: - 1.5 cups of coconut milk; - 1 glass of cow milk 3.5% oily; - 1 cup of sugar sand; - 2 tablespoons of powder agar-agar; - 1 teaspoon of salt; - 2 tablespoons of soluble coffee or cocoa; - 3 glasses of water.

Coconut and cow's milk mix with ¼ cup sugar, 1 tablespoon of agar-agar and ½ teaspoon salt, let it stand for about 10 minutes, take the mixture with a wedge and bring to a boil on medium heat, boil about 2-3 minutes and remove the saucepan with this A mixture from the stove. Pour into the form or molds to your choice. The remaining sugar, agar-agar, salt, coffee and water mix in another saucepan, let it stand, also beat, bring to a boil and boil also 3-4 minutes. Check if the previous one was hardened, if so, carefully pour the coffee mixture. Leave the dessert for 40-45 minutes at room temperature or for 20 minutes in the refrigerator. You will have a fragrant two-color elastic and delicious dessert.

Confiture and Jam with Agar-Agar

1. Cinnamon Jam (Confiture De Pommes à La Canelle)

1.4 kg of apples
500 gr sugar
1 Cinnamon stick
1 tsp. AA
1 lemon

On the eve:
Clean and cut apples, pour with sugar and pour with lemon juice, stick cinnamon sticks in the middle. Close the lid and leave for the night.

Outline:
On medium fire, cook 30 minutes, removing the foam. 5 minutes before the end of cooking, take a lantern liquid and cast it into a small saucepan. Put the agar-agar and peak 2 minutes. Pour the mix back to apples.
Pour into banks. Range at least 4 hours in the refrigerator.

2. Wheels of tender pasteil from Irenka2501

Structure:
- 600 g of apple puree
- 2 tsp. with riding agar-agar
- 2 protein
- 450 gr sugar
- 1/2 C.L. citric acid
- 1 cup of water

Cooking:
- from apples, in a blender, make mashed potatoes. We need 600 grams of finished puree. We unload it to the saucepan and boil minutes 5. Then we assign it - let him cool down. My puree was already ready, welded in the autumn and waiting for its o'clock in the freezer
- In the bowl we whip 2 protein + 150 grams of sugar + 1/2 C.L. Lemonic acid in a very thick foam. I trusted this operation Kenwood kitchen machine
- put a saucepan on fire, where the remaining sugar (300 grams) + 2, C.L. Agar-Agara and pour it with water (1 cup). Boil syrup to "samples on a solid ball" (or when we see a lot of boiling small bubbles)
- Then, whipping the protein mass, add an apple puree to it and when the mass becomes one color, we pour boiling syrup thin teen, continuing to beat. Those whipping and mixing, spill in forms and put in the refrigerator for cooling. As soon as the mass cools and hardens, it can be cut into pieces and shield with powdered sugar. Delicious grazing grazing.

3.APelsin jelly

In this jelly as a sweetener, a subhove paste is used: these are dates whipped in a blender with water in equal shares.
Freshly squeezed orange juice,
Delete dates (bones removed),
Agar-agar at the rate of 2-4 h. L. on a glass of liquid
Orange essential oil 3-4 drops (optional)

Soak dogs in cold water. Beat the blender with water in the blender (in the ratio of 1: 1). Squeeze orange juice. Heat the juice in enamelled or glassware, adding a depicting paste. In a separate dish, dissolve agar-agar in a small amount of water. When the juice is hot (65-85 s), pour dissolved agar-agar with constant stirring. Constantly mix.

4.Adelsin jam source http://perfectfood.ru/2012/12/apelsinovyj-dzhem-foto-recept/
With this recipe for orange jam, I have been using a long time ago. Consistency Jem is easy to adjust with agar. If you need a thick jam or even orange marmalade, I put more agar. And just a little, if you need a fluid jam.


Ingredients for cooking orange jam
2 large oranges.
1 tablespoon of agar-agar, if you need a very thick jam. If you want to do liquid, then there will be enough 1 teaspoon.
Fructose or sugar - to taste. You can not add at all so as not to interrupt the specific taste of oranges.

How to cook orange jam
We rub the zest from half orange. No longer need to make the Jam not acquired a strong bitterness.
Remove the peel from oranges. If you want a completely delicate jam, you also remove the film, which are separated by the orange slices.
Put oranges in a blender. Grind. We try. If your taste is too sour, then add sugar or fructose.
Further send an orange mashed potato in a saucepan and put on a small fire. Oranges give a lot of juice, so you do not need to add water.
When everything boils, add agar-agar and mix well. Keep on fire for about a minute so that Agar revealed its gelling properties.
Remove from the fire and expand the orange jam on the jars.

5. Strawberry confident

Girls, hurry I am with a strawberry confiture. This is my first experience in preservative 10 years ago! Recipe with magazine "Enough appetite"

On 6 cans of 250 ml
1 kg of strawberries
1 orange
1 kg of gelling sugar (this time I added a confiture package, but you can gelatin, or a couple of agar spoons)
5 tbsp. Orange Liker - optional (I did not add)

Cooking:

To prepare a strawberry confiture, strawberry cautiously wash, clean and cut the pieces (I'm on 4 parts). Orange Wash hot water, dry and soda the peel on a small grater (usually I miss the orange through the meat grinder, this time the zest did not add, I will say that it's more tastier with the zest). Berries and sugar mix in a saucepan, cover with a lid and let it stand for 3 to 4 hours. Add orange to the strawberry. Constantly stirring, bring the strawberries to a boil and, without ceasing to interfere, cook for about 4 minutes with strong boiling. Optional in the confident at the end of the cooking, add an orange liqueur. Prepare banks: Wash thoroughly, sterilize over the ferry, cap covers. Confiture Spread on banks, encounter cans with confivir covers.
Py.sevchenki, I will make your additions. I liked it more with gelatin, orange suggests to twist through the meat grinder and add the whole mass to the strawberry. I did not do with the agar, but they say that you can and delicious.

6. Orange Jem

This is a thick, bright, very saturated citrus jam, according to the prescription of the French Pierre Pierre Erm. I recommend to make it in advance and in large quantities, not only because the jam is surprisingly tasty, but also then that it is part of many desserts and cakes. For example, a cake "Rosa desert".
Special thanks to Alexandra [Email Protected] For help with recipe translation.

Ingredients for 1.5 kg Jem:

8 large oranges
1 lemon
Sugar

PR and G O T O V L E N E:
On the eve:
From lemon and orange, very carefully cut the thin layer of the peel, trying to touch the white part as much as possible. A potato player is well suitable for this work.

If the white part is still hit, carefully remove it with a knife.
You only need half the whole zest. Cut it with thin stripes.

Clean lemon and oranges, divide on lobes.

And clean from the films.

Weigh fruits and zest, then add water by weight equal to citrus weight. Leave for 24 hours.

Press fruit and weigh. Add sugar equal to pressed fruit. Fold in the saucepan.

Bring to a boil and boil 15-30min, while the fruits do not break down.

Immediately shift into sterilized banks and close.

In the midst of ripening of berries and fruits, from ancient times, people tried to preserve the beauty of the summer gifts of nature. For long winter days, they made conservation, cooked jam. In order for the cooking product to be dense, fragrant, with a pleasant color and taste, our grandmothers had many secrets of cooking these products.

In today's time, various thickeners became popular. They are added during cooking, to give jam bright, appetizing and desired density. In use, they are not complicated, economically in relation to the addition of sugar. Cooking jam with the use of thickener is only ten minutes. At the same time, vitamins are preserved in it, berries are not disintegrated, the jam is thick with a beautiful tint.

The main components of the thickener are pectin, gelatin, starch, and agar-agar. Jelly formulations are widely used, both in production and in cooking. For quick preparation of jam, jams, jam, marmalade, pastiles use pectin, agar-agar, and gelatin, to impart the viscosity and density of the finished product.


Thickener for pectin jam

Pectin translated from the Greek "connecting". This its ability to connect with acid and sugar, dissolve in cold and hot water, has been applied to create study-like products. Pectin, like vegetable, chemical compound, is present in many fruits and vegetables. The greatest amount of pectin in apples and sugar beets. It is also present in citrus fruits, carrots, pumpkins, sunflower.

Apple pectin is especially valued in cooking. It is obtained by the method of squeezing and concentrations of apples, followed by drying the resulting substance. This is a natural, vegetable hydrocarbon is a white powder, absolutely not smell.

Positive pectin properties when cooking jam

  • It has a property to maintain the aroma of the product. For cooking jam from strawberries, when adding pectin, it takes 10 minutes. The usual method requires a longer cooking time. The product turns out less fragrant and sweeter.
  • Pectin retains fruits and berries with whole, not welding them. Jam has a bright color of fresh berries.
  • Abbreviated varka time allows you to get more finished product.
  • Pectin is a harmless substance, but do not get involved in them. Overdose of pectin can lead the human body to intestinal obstruction, allergic reactions. If this happens, drink more fluid.

Small secrets of cooking jam with pectin adding

  • The norms of pectin additives in jam depends on the amount of sugar and liquid in it. A 1 kg of fruit is added from 5 to 15 grams of pectin. With the ratio of sugar and fluid of jam 1: 0.5, 5 grams of pectin are added accordingly. In a 1: 0.25 ratio - up to 10 grams. If the jam is prepared without sugar, then 1 kg of the source product must be put 15 grams of pectin.
  • Pectin is added to the boiled jam, pre-mixed with a small amount of sugar sand, to prevent sticking of its grains with each other. After adding pectin, the cooking continues no more than five minutes, otherwise its shore-like properties will be lost.

Starch as a thickener for jam: Is it possible?

  • Starch is a white, powdered product without taste and smell. It is produced from potatoes, rice, wheat, corn.
  • In cold water, starch does not dissolve, and in hot, turns into a transparent study-shaped mass - Cleeter.
  • It is used for cooking kissels, compotes, custard, sweet sauces and occasionally - jam.
  • Starch reduces the taste quality of the finished product, so you have to make more sugar sand, citric acid in jam, to improve the taste of jam.
  • In a liquid jam, which does not work out to be expensive to the desired density, a few minutes before readiness you can put a little starch, which you need to dilute in a small amount of water. After adding starch, the collar continues not more than three minutes. The cooled jam in this case will become thick.

Preparing jam with gelatin

The human body constantly needs such substances as amino acids and minerals. They have a positive effect on health, condition of the skin, nails, human hair. All these substances are contained in gelatin, which is obtained by heat treatment of bones, tendons, picking animals and fish.

Gelatin suppresses a sense of hunger, therefore it is considered a dietary product. In 100 grams of 355 kcal gelatin. It is used mainly for the preparation of bay products, creams, ice cream, jam. It does not allow sugar to crystallize.

Classic jam with gelatin for the winter is preparing simply: per 1 kg of berries and 1 kg of sugar will be needed 40 gr. Gelatin, which is mixed with sugar in dry form, and then prepare the jam on the recipe.


Application during cooking jam thickener agar-agar

Food agar-agar produce from seaweed, which contain a lot of iodine, iron and calcium. It is a white powder without taste and smell, and is a vegetable substitute gelatin. Very widely used in the confectionery industry.

Useful properties of agar-agar

  • Full absence of fats, which makes the product dietary.
  • Great content in it iodine normalizes the work of the thyroid gland.
  • Agar-agar does not contain calories and is an assistant in vegetarian nutrition.
  • The composition of agar-agar helps the body cleanse and strengthen the immune system.
  • During cooking, it does not lose the ability of the thickener, on the contrary, it becomes dense and viscous, grapples faster.

Agar-Agar is associated with a sponge that absorbs useless substances, and derives them from the body. But with all its useful properties, you need to stick to the dosage, and normalize the amount of its consumption. Otherwise, the intestinal disorder is provided to you. It should be remembered that agar-agar does not combine with such products as: wine and fruit vinegar, sorrel, chocolate, black tea.

With cooking jam with agar-agar, 1 cup of liquid is added 1 teaspoon of powder of this thickener. At first it is poured for 30 minutes with water, and give it to swell. Then the fluid is adjusted to a boil, constantly stirring, to prevent the formation of lumps and sediment. Ready solution can be poured into a welded jam, mix. And decompose into clean banks. When the product cools, it becomes a transparent gel.

Each skillful hostess has its own ways to cook jam, but do not neglect ready-made industrial thickeners to facilitate the cooking process. Choose yourself, what a thickener for jams to you by moral, and create, create new masterpieces of cooking. Pleasant billets.

Agar-Agar (from the Malay Agar-Agar - Algae) - a product (a mixture of agarose polysaccharides and agroopectin), obtained by extracting from red and brown algae (Gracilaria, Gelidium, Ceramium, etc.) growing in the White Sea and the Pacific Ocean, and Dense jelly forms in aqueous solutions. Agar-Agar is a vegetable substitute gelatin.

Production technology
Agar-agar is produced by the following technology: washing and cleaning algae - treatment with alkali and water - extraction - filtering - frost - pressing - drying - grinding. In the food additive classifier has the number E 406.

What useful agar-agar
Algae, giving agar-agar, is unusually rich in iodine, calcium, iron and other valuable substances and microelements. Agar-agar is not a source of calories (zero calories), since it is not absorbed by the human body. The swelling substance of the agar does not decompose in the intestine, as it quickly goes through it. The action of agar has a light laxative effect and is based on the fact that, sweeping, it increases significantly in the amount, fills in a large intestinal space and thereby stimulates the peristaltics. With its qualities, Agar is obliged to high in it in coarse fiber. Agar-Agar brings toxins and slags from the body, removes harmful substances from the liver, improving its work.

Usage Agar-Agar
Agar is used in the confectionery industry in the production of marmalade, jelly, when receiving meat and fish jelly, in the manufacture of ice cream, where it prevents the formation of ice crystals, as well as when lightening juices.

Agar-Agar insoluble in cold water. It is completely dissolved only at temperatures from above 90 degrees. Hot solution is transparent and limited viscous. When cooling to temperatures of 35-40 degrees, it becomes a clean and strong gel, which is heat-proceedable (that is, it can be heated again and during cooling it will freeze). When heated acid solutions of agar-agar at high temperatures, hydrolytic splitting can be carried out. Therefore, it is recommended to add acid / acid (fruit juices, for example) after dissolving agar-agar at temperatures up to 60 degrees.

Jelly cooking technology
The agar-agar powder is dissolved in any liquid, for example, in water, fruit juice, broth, give to swell. Approximate ratio of 1 tsp. on a glass of liquid.
Then brought the liquid to a boil, constantly stirring, until the powder is completely dissolved. Then they put the desired additives and in conclusion the dish is cooled at room temperature or in the refrigerator.

Gelatin and agar-agar are interchangeable in the agar ratio: Gelatin - 1: 4.
(1/2 CHAIN. Agara tanks \u003d\u003d 2 COUNT. SHITINGS).

From what and how the agar-agar and gelatin are made, you could read above, what is useful and what is harmful, it seems to be explained?
Geling properties of agar are much better than that of gelatin. This means, the agar is required less, it freezes it faster. By the way, it freezes at a temperature of 35-40 degrees, it is above room.

Agar has no taste, gelatin has a meat taste that is felt when gelatin laid more than. Therefore, in the "Bird's milk" and marshmallow, agar-agar is used, and not gelatin.