Posts Tagged gelatin

Iron Chef Chen’s Pomegranate Jelly (vegan version)

Previously, on – * So based on my experience with making Iron Chef Chen’s Almond Tofu, I thought I’d take a stab at his Pomegranate Jelly dessert. The recipe for the Pomegranate Jelly can be found in Iron Chef Chen’s Knockout Chinese (p. 101). The original recipe calls for – 4/5 c 200ml […]

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Yuzu Gelatin (aka Yuzu no Neri)

Previously, on – * * While my wife and I were visiting my parents, I contemplated how I would approach Murata-san’s Fruit Jelly dessert (Kaiseki: The Exquisite Cuisine Of Kyoto’s Kikunoi Restaurant, p.186). After having done Iron Chef Chen’s almond pudding/tofu, I thought I’d try a dessert from Hiroko Shimbo’s The Japanese […]

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Substituting Agar For Gelatin

A couple of years ago, I tried to make ‘almond tofu’ from scratch using agar but got mixed results; and most of the time, the end result was too firm or didn’t quite have that ‘jiggle factor’ that kinugoshi tofu has.  Iron Chef Chen has an ‘almond pudding’ (which he also refers to as ‘annin […]

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Chicken Stock

While waiting for my wife to return home from a day’s outing this past Wed (24 Aug), I decided to make a simple soup for supper.  I decided to make a chicken broth based soup.  Little did I realize that I was in for a surprise.  So what I chose to make was based on […]

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On Stock

“The ideology of stock is important.  The idea is to remove (extract) through extended gentle heat the flavor and gelatin of the bones and meat while continually removing the impurities…released through the cooking process.” – Thomas Keller, The French Laundry Cookbook, p 220 “The wonderful flavor of good French food is the result, more often […]

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