Improving sauces with gelatin

Comments · 396

• MI

  @mikehunt3688 · 1 year ago

  <a href="https://www.youtube.com/watch?v=AMQHmSnrg98&amp;t=241">4:01</a> this is the moment he became Adam Reducea

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• ME

  @MenloMarseilles · 1 year ago

  At last, the FINAL FORM of Ragusea&apos;s demi glace experiments has arrived.

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• FA

  @FabbrizioPlays · 1 year ago

  &quot;CALL ME AGAR&quot; IS BACK

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• VP

  @VPCh. · 1 year ago

  One thing to remember about gelling/thickening agents is that they tend to mute flavors because they can&apos;t enter your taste buds as easily.<br>Gelatin or pectin dissolve and melt easily in your mouth, having minimal impact on the taste in warm foods.<br>But agar or xanthan gum are notoriously bad at releasing flavor, leading to weaker tasting dishes.<br>A great test of this is to gell a strong tasting liquid like juice or soy sauce with agar and try it compared to the original ungelled liquid, the difference us huge.<br>If you are using agar, adjust your seasoning accordingly.

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• LO

  @lordburgendy6108 · 1 year ago

  Hey, Adam, this is Bradley. I was that guy that recognized you at Wonderworks. I was taking my students on a field trip. I didn&apos;t want to talk to you much because you were spending time with your son, but I&apos;d like to let you know a few things here:<br>1) I love your cooking videos, and they&apos;ve made me better in the kitchen. I share your videos with my girlfriend all the time. She likes you, too. <br>2) Your education videos are my favorite kind. Whether it&apos;s science, history, or anything else, they are really well-crafted, and I love watching and rewatching them. <br>3) You have a great on-camera personality. I say &quot;on camera&quot; because I know what we see is not the whole truth, but I like what I see nonetheless! You seem like a really cool, smart, introspective, well-spoken guy, and I appreciate those kinds of YouTubers and wish there were more of them. I also appreciate your focus on giving facts and citing your sources. <br><br>Hope you all had a great time at Wonderworks!

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• IN

  @IndieGamerChick · 1 year ago

  My father has always done this when his gravy comes out too thin. If we have to wait an extra fifteen minutes for dinner, it&apos;s usually because the gravy was too soupy and he&apos;s in the kitchen, cussing out the broth and checking every cabinet for where he stuck the gelatin.

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• WA

  @warrenmiller7195 · 1 year ago

  I’m not vegan, but I do appreciate Adam’s inclusion of vegan alternatives in a lot of his recipes. I’d love to see him take a run at seitan; I’m sure his methodical approach would make for an interesting video!

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• TH

  @TheGodOfInsanty · 1 year ago

  &quot;oh you should add corn starch to your food to thicke-&quot; NOOOOOO JUST ADD GELATIN

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• AR

  @arie.theresa · 1 year ago

  For Christmas dinner 2021, I used a bit of sugar-free orange gelatin and sage to make a sauce for our NY strip roast – Grandma was skeptical but I put my faith in you and it paid off! Grandpa said that was some of the best sauce he&apos;s ever had, and he&apos;s not the kind of guy to give a bs review 😊

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• TH

  @TheBLTBrothers · 1 year ago

  For better mouthfeel, unctuousness, when using agar, I combine it with pectin. Pectin doesn&apos;t have the gelling power of gelatin and is liquid at room temp but still gives the nice silky texture. I add just a wee touch of agar to supplement the gelling power.

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• LU

  @LunarisDream · 1 year ago

  In Chinese cooking, we just use starch. Cornstarch is by far the worst in terms of thickening power and consistency (loses the thickness when cool) but tapioca or potato starch works great. Mix with a bit of water and throw into the hot liquid. Nice and easy.

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• NA

  @Nastrev · 1 year ago

  <a href="https://www.youtube.com/watch?v=AMQHmSnrg98&amp;t=164">2:44</a> Ah yes, Adam seasons his man rather than his steak

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