Carrageenans are natural extracts taken from red seaweed. There are several types and one of the most popular is iota carrageenan.
Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products due to the way it reacts with calcium; however, it can be used with a variety of liquids.
Iota carrageenan does not hydrate well with sugar and so sugar should be added after the hydration process is completed.
You can learn more about iota carrageenan from my how to use iota carrageenan guide or any of the iota carrageenan articles and recipes below.
I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products but can be used with a variety of liquids.
This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
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