Home Cooking



Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4


lestblight | May 8, 2012 12:03 PM

I have been making veggie saltenas ( think empanadas with a soupy dumpling/broth filling)

The difficulty has been in my gelatin. I opted for agar agar because it was a pain to find kosher gelatin and it was expensive.

My saltena had a smoked oyster mushroom broth with Bolivian chile's some quinoa and mushrooms eggplant and squash.. diced small.

My first go i used 2025 kg of liquid including the veggies and quinoa. i used 10 grams of agar agar.
i also used a lil xanthan to add some body to the broth.. the wateryness bothered me.

Came out great but lack of broth was noticeable.

Second attempt i used the same 2025 and used 9 grams of agar agar... relatively the same results.
used less xanthan this time as well.

Took to some experimentation and used 2025 of water and used 6 grams of agar. IT almost set but i think i disturbed it and it didnt fully set.

So now i have one batch ready to go.. same grams... and used eggplant to add the body to the broth

I was thinking of going with 7 grams agar.. but then i realized maybe agar is the problem.. I read it doesnt fully disolve.. gets a little chewy etc.

Maybe carageenan is a better solution ?

Either way.. i just want some juicyness in my saltenas without using animal gelatin.

any thoughts?



Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›