In last week's "This Week at Serious Eats World Headquarters," you guys mentioned waffling mac-and-cheese. Is the article coming soon? I've been hanging out in the Will It Waffle? department, since I've got a full house here who'd go crazy for this (if it works!).
So there are a lot of dishes I'd love to make that call for gelatin. Trouble is, there are members of my family who Will Not Eat Pork (not for religious reasons, but because pigs are so intelligent). What do I do?
I remember well the big Emes Kosher Gelatin scam, so "Kosher Gelatin" is probably out. I've heard of "fish gelatin," which I'd be happy to use, but I haven't heard anything about how well it does compared to pig- and cow-based gelatin, or how to substitute it.
I've also seen carrageenan-based gelatin subs. Do any of those work, and, if so, how do you substitute?
Any guidance would be appreciated. I'm happy to place a big order for one of the so-called Modernist ingredients...
This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.
Pretty in pink: strawberry flavored cookies dotted with two kinds of chocolate.