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gelatin alternative agar-agar? -Cheese cake

hello,

i have a little dilemma. I cannot use gelatin due to religous reasons and cannot use kosher gelatin either. ive read that agar-agar is a good alternative. does anyone know how i would substitute it?

the recipe says:
Meanwhile, in a small cup, sprinkle the gelatin over the cold water and let stand about 2-3 minutes or until the gelatin has become soft and spongy. Add the gelatin to the warm strawberry sauce and heat (over low heat), stirring constantly, until the gelatin has dissolved.

Read more: http://www.joyofbaking.com/cakes/Stra...

does anyone have experience with agar-agar? how do i use the agar in place of gelatin? please help!

thank you!
-Annie

Feb 25, 2014
Noork85 in Home Cooking

Heavy Bottomed pan options

My mom just likes non-stick. Now that im into buying cookware, i just realized i threw her large iron cast pot lol. She was pretty passive about it. She just picks one pot and shell use it to cook everything in it. She uses the calphalon 12in fry pan to make rice and curry, which is why i have like 3 of them. Shehas a few other Pots for boiling and so on, but i just realized she uses very few pots. But she does cook alot in those few pots.

Ahh well...thank u so much for ur help. Ill look into it. And ill def post a review of the pot after i try it out for making the buttercrunch toffee.

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

Ok great, thanks. Im gonna get the calphalon tri-ply and its exactly within my budget.

Also, im going to be renovating my whole kitchen which means im looking to purchase new cookware. Do u suggest i buy a whole set from some good reputable brand or buy single peices? My mom cooks ALOT. So i do need smething sturdy...

Thanks again.

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

Found this thats within my budget but with no lp

http://www.bedbathandbeyond.com/produ...

Hows that?

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

Thanks. Ill look into this. Was hoping to make the toffee today, but i dont want a fisaster on my hand so ill wait until i have the proper pan since this is my first time.

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

The sugar wont scorch ir anything in the saucepan?

Also, i dont have a big enough saucepan. My largest is 2 quarts

And this is also what i have. http://www.amazon.com/Simply-Calphalo...

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

What do u mean by irregular toffee slices? This is what im making. http://www.joyofbaking.com/Buttercrun.... I just lay the toffee on top of the almonds and then just wait for it to cool before breaking them into peices.

If i use the wok, do i have to worry about uneven cooking or stirring? Because the instructions say to avoid stirring.

This is the wok i have http://www.amazon.com/Nordic-Ware-Inc...

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

Can i use my wok? Its pretty heavy.

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

No walmart in nyc :(

I have two small saucepans and I have 3 nonstick calphalon fry pans. Theyre 13 in, i think. Maybe i could make it in that? I have a brand new one. I think theyre hard anodized aluminum. I also ave a non-stick wok. I dont think thatll do.

Jul 15, 2012
Noork85 in Cookware

Heavy Bottomed pan options

Hello all,

Im making buttercrunch toffee and the recipe calls for a heavy bottomed pan. Im not a major cook so i have no such thing in my little collection of cookware (extremely limited)). Im a little tight on the budget, cant afford to spend a fortune on a pot, as much as im dying to. But i also need to make that toffee today. So, what are my options? I plan on runnng to bed bath and beyond to grab the pot. Will The Simply Calphalon Non-Stick 7-Quart Dutch Oven do? Its price at $50, will be $40 after my coupon.

All i really need is a 2.5 liter pot for the toffee, but im thinking this caphalon pot will also come in handy for my mom. So what do u guys think? Any suggestions for anything cheaper that will get the job of making a buttercrunch toffee done?

Thanks!

ETA: since a heavy bottomed pan is supposed to be made of cast-iron (right?) will Emerilware™ 6-Quart Cast Iron Covered Dutch Oven do? I noticed the calphalon isnt cast-iron but hard anodized Aluminum exterior.

Help?

Jul 15, 2012
Noork85 in Cookware

Help with lemon meringue pie!

Thanks for all your replies, guys! Ill def keep these tips and tricks in mind for cOoking. Thanks!

Jul 07, 2012
Noork85 in Home Cooking

Help with lemon meringue pie!

Thanks for the tip, ill hold it off then. What can i cook on a hot and humid day? I just bought the breville mixer yesterday and am desperate to try it :D

Jul 07, 2012
Noork85 in Home Cooking

Help with lemon meringue pie!

Yes, i intend on using cornstarch, it seems inspite if that alot of people reported "collapsing". Did it work for u? What was ur complete technique? Thanks.

Jul 07, 2012
Noork85 in Home Cooking

Help with lemon meringue pie!

Hello, im a new user and a new cook. I really want to make a lemon meringue pie but im vEry scared. Alot of people are saying the pie turns soggy and liquidy, basically it doesnt set. What should i do? Ive watched some videos where chefs have said that the meringue will stay put if i cook it a bit and then whip it(excuse my terminology, if incorrct..im very new to cooking /baking). And also i should let the lemon curd cool down before putting it in the pie crust. And i should also blind bake the pie crust. Im going to be using the pillsbury crust, btw. Do i have to blind bake it?

Please ket me know if i have this corrcect:
1) my pie filling should be cooled so it sets (in the fridge? I dont have an a.c in my kitchen and its hot in nyc)
2) my egg whites should be cooked to 160 deg and then whiped in the mixer to stiff peaks (i should clean my mixing bowl with lemon/vinegar to remove oils and to add stability?)
3) my pie crust should be baked for 10 mins.

How long should i leave the pie to set? And how long at what temp should i bake? If everything is cooked, should i just bake for 5-10 mins to get the peeks brown? Also, i dont know if it makes a difference, im baking in a small breville convection oven. So the baking is oretty even, i think.

Anyway, sorry for the really long post, ive been trying to find these answers so i finallybregistered to get some answers from the great cooks here :). Thanks!

Jul 07, 2012
Noork85 in Home Cooking