Gelatin Replacement?

What could replace the gelatin in this recipe? gel when cool, loose when hot. http://www.seriouseats.com/recipes/2014/10/arancini-rice-balls-recipe.html …

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tshewman

If you make a stock (e.g.with a fair bit of collagen like using lots of chicken wings etc), I suspect the amount of natural gelatin contained would be fine (as mentioned in their notes) and it would not be needed. You could also reduce it further if the first attempt was not to your liking.

Brandon_Byrd_40557

True but I suspect he wants it vegetarian. In which case... I don't know. Most of the other hydrocolloids stay gelled even when they're hot.

Matt_Walczak_106627

Correct - veg replacement.

tshewman

Well I guess it would have made sense for me to ask. :-) I assumed they would be opting for store bought chicken stock in which case they would probably have to double (or more) the recipe for the reduction. The other option "could" be Agar with chicken stock (or vegetarian), but they would have to be served quite warm and if ratios are low enough (e.g. 0.5%) even when cool it shouldn't be too "stiff". May take a couple of tries (or if you're me, about 8).

Matt_Walczak_106627

well they are fried and get hot enough to melt cheese,

Brendan_Lee_56950

I've made these types of arancini (not this specific recipe) and I've never had a problem with them staying together. I normally let the rice cool significantly so it becomes more tacky and then put the balls in the freezer before frying. Come out perfectly every time.

Chris_Young_80640

Try replacing about half the weight of gelatin with a blend of 2 parts agar, 1 part xanthan, and 1 part locust bean gum. These blend of modernist gums will melt in the mouth sort of like gelatin.