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Carrageenan is a natural extract from red seaweed. It reacts with the protein in dairy products, making it an effective gelling agent when used with milk-based foods. Carrageenan has been used in Ireland and Europe for hundreds of years to create milk, cream, and puddings. It can also be employed to make fluid gels, foams, and to thicken liquids. Carrageenan can be used in either hot or cold preparations, though it sets much firmer when cold.
There are three different types, each with unique properties: iota carrageenan, kappa carrageenan and lambda carrageenan. Iota and kappa are the most commonly used.
You can get more information from any of the carrageenan articles and recipes below.
Carrageenan Recipes and Articles
This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
This great party snack use a crispy bacon base topped with a creamy corn custard and a spicy poblano chile fluid gel to make a rich and complex one-bite snack.
I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products but can be used with a variety of liquids.
This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
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