{"id":6674,"date":"2024-08-06T13:00:56","date_gmt":"2024-08-06T13:00:56","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6674"},"modified":"2024-08-06T13:00:56","modified_gmt":"2024-08-06T13:00:56","slug":"gilgitine-and-agar","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/gilgitine-and-agar\/","title":{"rendered":"Hvad er forskellen mellem gilgitin og agar?"},"content":{"rendered":"

N\u00e5r man laver desserter som mousse, frossen cheesecake, budding osv., bruger man ofte gylcin, og dets vigtigste funktion er at f\u00e5 desserten til at st\u00f8rkne. Til nogle andre desserter bruges et andet koaguleringsmiddel, agar. Hvad er forskellen mellem Girardin og Agar? Kan de erstatte hinanden?<\/p>\n

Gelatine<\/strong><\/p>\n

Gelatine, ogs\u00e5 kendt som fiskelim eller gelatine, er en fonetisk overs\u00e6ttelse af det engelske ord Gelatine. Det er en slags gelatine, der udvindes af knogler fra dyr, og derfor betragtes gelatine ikke som en vegetarisk f\u00f8devare. Det er opdelt i to slags flager og pulver, brugen er ens, begge skal udbl\u00f8des i koldt vand i et par \u00f8jeblikke (kan ikke bruge varmt vand), efter udbl\u00f8dning og derefter opvarmet, indtil det er smeltet, i henhold til trinene i opskriften kan det tils\u00e6ttes til andre ingredienser.<\/p>\n

Forholdsregler ved brug af jelliedin:<\/strong><\/p>\n

1. N\u00e5r gyllen opvarmes til smeltning, m\u00e5 den ikke overophedes, da det ellers vil p\u00e5virke gyllens st\u00f8rkningsevne.<\/p>\n

2, uraffineret gillydine vil have en fiskeagtig lugt, men nu er markedets gillydine generelt raffineret, ingen lugt, bare bl\u00f8dg\u00f8r og bl\u00f8dg\u00f8r til brug.<\/p>\n

3 \u3001 Gelatinepulver og gelatinetabletter kan bruges i stedet for hinanden, doseringen er den samme (s\u00e5som 5 gram gelatinetabletter koagulation med 5 gram gelatinepulver det samme).<\/p>\n

4, n\u00e5r du l\u00e6gger bl\u00f8dt Gilead-pulver i bl\u00f8d, kan du normalt l\u00e6gge 3 til 4 gange vandets v\u00e6gt i bl\u00f8d. Fordi custard-pulveret ikke er som custard-tabletter, kan man vride overskydende vand ud efter ibl\u00f8ds\u00e6tning, s\u00e5 vandet skal tils\u00e6ttes til den rigtige m\u00e6ngde ad gangen.<\/p>\n

5. Ved fremstilling af papayamousse og andre desserter, der indeholder frugt, skal frugten koges f\u00f8rst. Fordi nogle af enzymerne i frugten vil nedbryde proteinet (hovedingrediensen i gilette er protein), s\u00e5 gilette ikke kan stivne, omfatter denne slags frugt kiwi, papaya og s\u00e5 videre.<\/p>\n

6 \u3001 Hvis du af en eller anden grund ikke kan bruge gyllen med det samme efter at have lagt den i bl\u00f8d, skal du s\u00e6tte den i k\u00f8leskabet og tage den ud, n\u00e5r du skal bruge den.<\/p>\n

Agar<\/strong><\/p>\n

Agar, agar p\u00e5 engelsk, er et koaguleringsmiddel fremstillet af tang, og derfor er agar en vegetarisk f\u00f8devare. Agar er sv\u00e6rere at opl\u00f8se end gillette og skal tils\u00e6ttes kogende vand og simre i et par minutter for at smelte helt i vandet, og n\u00e5r temperaturen falder til under 40 \u00b0C, st\u00f8rkner det med det samme. Agar skal ogs\u00e5 udbl\u00f8des f\u00f8r brug og svulmer op til fire gange sin st\u00f8rrelse, n\u00e5r det er helt udbl\u00f8dt. Agar har en h\u00e5rdere konsistens end giardiniera og bruges ofte til at lave bagv\u00e6rk som shepherd's pie og gazpacho.<\/p>\n

Forskellen mellem de to<\/strong><\/p>\n

1. Forskellige st\u00f8rkningspunkter.<\/strong> Agar st\u00f8rkner ved 40 \u00b0C eller derunder, mens Girardin skal nedk\u00f8les for at st\u00f8rkne. Girardin bruges mest i mousse, budding og andre desserter, blandingstemperaturen er lavere, hvis du bruger agar, er det ikke blevet blandet godt (is\u00e6r n\u00e5r det blandes med fl\u00f8deskum og s\u00e5 videre), vil det st\u00f8rkne til en blok, kan ikke blandes j\u00e6vnt.<\/p>\n

2. Teksturen er anderledes.<\/strong> Teksturen i giletto er bl\u00f8dere og mere fleksibel end agar, og hvis agar bruges i desserter som f.eks. mousse, g\u00e5r teksturens bl\u00f8dhed helt tabt.<\/p>\n

3. Produktets opbevaringsbetingelser er forskellige.<\/strong> Desserter lavet med agar kan selv om sommeren placeres direkte ved stuetemperatur (som f.eks. gedesuppe, der normalt pakkes direkte og placeres p\u00e5 disken), mens desserter lavet med Gilead skal opbevares p\u00e5 k\u00f8l for at forhindre smeltning.<\/p>","protected":false},"excerpt":{"rendered":"

When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. For some other desserts, another coagulant, agar, is used. What is the difference between Girardin and Agar? Can they replace each other? Gelatin Gelatine, also known as fish glue or gelatin, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the difference between gilgitine and agar? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/gilgitine-and-agar\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between gilgitine and agar? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. For some other desserts, another coagulant, agar, is used. What is the difference between Girardin and Agar? Can they replace each other? 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