ChefBenDiaz

• Traditionally made from animal bones/bone marrow
• Vegan gelatin is composed of fruit starch
• Agar Agar comes from sea weed/ Kelp
• Used to thicken sauces, stocks, binding mousses

2 Types:
1. Powdered: Fairly inexpensive. Needs to very accurate for recipes. Must be softened with cold water or liquid stated in a recipe (bloomed) and heated over bain-marie to dissolve.

2. Sheet: Expensive. Easier to measure for recipes. Must be softened in any amount of cold water (bloomed). Squeeze out excess water. Can be dissolved in warm liquid in recipe or heated over bain-marie.

• Ratio from powdered to sheet: 1 oz. = 14 Sheets

• 1 oz./14 sheets will bind together 1-quart of liquid

• Converting from powered to sheet still requires using liquid in recipe for blooming the powdered. The liquid is necessary for the recipe.

Chaud Froid
Ingredients:
1 Qrt. Milk
1 Qrt. Water
4 oz. Shortening
2 ½ oz. Gelatin
4 oz. Flour

Directions:
-Bloom Gelatin and reserve. Mix shortening with flour to form a roux, add milk slowly whisking constantly until smooth fold in bloomed gelatin and cool to room temperature.

Aspic Gelee
Ingredients:
1 G. Consomme
8 oz. Gelatin

Directions:
-bloom gelatin in cold consomme and place over bain marie cook until melted.


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