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WTF – NH Pectin? One Pectin to Rule Them All
NH Pectin is unique among its citrus-derived peers due to its unique thermoreversibility (yeah that’s a mouthful) without adding a separate calcium source. Explore more about this popular polysaccharide… on this week’s WTF
Product Links:
NH Pectin
Recipe Link:
Twisted White Chocolate Cremeux
Fresh Apricot Nappage
References and Other Links you Might Like!
WTF – Pectin
Recipe – Bacon Jam
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
6 Comments.
I tried to find out the difference between amidated and non-amidated pectin powder and which one better to use for fruit gelée but cannot submit must questions to Ask The Chef.
Amidated means the pectin can gel with a lower amounts of calcium. As low as 10mg of calcium can be used to gel 1 gram of pectin. Fruit gelee that contains sugar should use rapid set hm pectin. If this is a sugar free gelee the best thing to use would be any type of LM pectin along with calcium added for gelling.
[…] Click Here to see the NH Pectin episode and learn more! […]
I would like to know if preparations with these pectins (HM, LM and also NH) can be frozen and what happen then.
I want to make Glaze Gel for Cake, which type of pectin should I use and can you give me a recipe for that ? Please
What type of glass are you looking to make? Mirror glaze or a fruit glaze? Let us know so we can better help you.