- 8
- 10
- Joined Aug 12, 2009
I'm not really, anymore, but I do still abstain from all pig consumption and try to avoid the little cows, too, so my question is this:
Is it possible to make a decent Charlotte Russe utilizing agar agar instead of the gelatin?
If so, how would I go about it? I've seen similar questions asked elsewhere, but the answers I saw were iffy at best, say my very limited, first-year-culinary-student foodie senses.
Any advice?
Is it possible to make a decent Charlotte Russe utilizing agar agar instead of the gelatin?
If so, how would I go about it? I've seen similar questions asked elsewhere, but the answers I saw were iffy at best, say my very limited, first-year-culinary-student foodie senses.
Any advice?