[Sca-cooks] Almond Jello
AEllin Olafs dotter
aellin at earthlink.net
Fri Dec 5 19:57:59 PST 2003
It's a pretty standard product in Japanese markets, where it is also
called kanten. It comes either granulated or, more traditionally
Japanese, in bars. It's also available in many natural foods markets, as
many vegetarians use it.
I've never used it myself, but I understand it takes longer to set up,
but then stays set at room temperature, when animal gelatin starts
getting soft. I've heard of people using it for that property, when
they gelled things for buffets.
AEllin
a5foil wrote:
>>If memory serves, we used the Asian style
>>almond gel, which is based on agar-agar, a seaweed product and not an
>>animal product at all. And yummy.
>>
>>Selene C.
>>
>>
>
>This sounds interesting -- where does one get it, and how does it compare to
>regular gelatin? I am in the process of converting all my recipes to
>non-allergenic stuff, and have been completely stumped by jello.
>
>Cynara
>
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