Pectin

[Sol Damiani]

Hi @hanan-alem 👋

I hope you are doing great.

Let’s bring my partner @sussan_scoolinaryteam to this thread so she can help us out with your question.

Have a great day!

[Sussan ScoolinaryTeam]

Hi @hanan-alem

Could you tell us in which preparation the pectin should be replaced, since not all substitutes are suitable for all preparations?

I await your prompt response.

Greetings.

[Hanan Alem]

It was in the course of Antonio Bachour in the jelly recipe

[Sussan ScoolinaryTeam]

Hi @hanan-alem

Pectin is used in the making of jellies and jams to help them thicken and gel. If you need a substitute, here are some alternatives:

1. Gelatin: This is a common thickener and can be a good alternative, though it is not suitable for vegan or vegetarian diets.

2. Agar-agar: Derived from algae, this is a good vegan option and works similarly to gelatin.

3. Carrageenan: Another thickener derived from algae, suitable for vegans.

4. Guar gum: A natural thickener that can be used in place of pectin.

Each of these substitutes has slightly different properties, so you may need to experiment a bit to find the one that best suits your specific recipe.

To provide you with better details, could you please let us know the exact recipe? We have several courses by Chef Antonio Bachour where pectin is used in different recipes and preparations, and each is used in a different way.

Best regards.