Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

beef

beef peppers

beef with peppers

bell peppers and beef

peppers

peppers and beef

recipe

stir fried

xanthan gum

STIR FRY BEEF and PEPPERS

Name: STIR FRY BEEF and PEPPERS
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbs. oil; 1 lb. top sirloin steak, sliced very thin against the grain; 2 cloves garlic, minced; 1 tsp. fresh ginger, grated; 1 small onion, sliced thin, 2 1/2 oz.; 1 small yellow bell pepper, julienned, about 3 1/2 oz.; 1 small red bell pepper, julienned, about 3 1/2 oz.; 1 tbs. soy sauce; 1 tbs. oyster sauce; 1/4 tsp. Cape Crystal xanthan gum; 4 oz. raw baby spinach, about 8 cups loosely packed

August 7, 2023

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Indulge in a burst of flavors with our delectable Stir Fry Peppers and Beef recipe! This savory delight brings together tender strips of beef with vibrant bell peppers, creating a symphony of colors and tastes in every bite. The succulent beef peppers are perfectly seasoned, enhancing the natural goodness of the bell peppers and beef. To add a delightful touch of silkiness to the stir fry, we incorporate the magic of xanthan gum, creating a lusciously smooth sauce that coats each ingredient with love. Prepare to tantalize your taste buds and impress your loved ones with this irresistible medley of peppers and beef, guaranteed to become a favorite on your dining table!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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STIR FRY BEEF and PEPPERS

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Chinese

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Calories

280

Indulge in a burst of flavors with our delectable Stir Fry Peppers and Beef recipe! This savory diabetic delight brings together tender strips of beef with vibrant bell peppers, creating a symphony of colors and tastes in every bite. The succulent beef peppers are perfectly seasoned, enhancing the natural goodness of the bell peppers and beef. To add a delightful touch of silkiness to the stir fry, we incorporate the magic of xanthan gum, creating a lusciously smooth sauce that coats each ingredient with love. Prepare to tantalize your taste buds and impress your loved ones with this irresistible medley of peppers and beef, guaranteed to become a favorite on your dining table!

Ingredients

1 tbs. oil
1 lb. top sirloin steak, sliced very thin against the grain
2 cloves garlic, minced
1 tsp. fresh ginger, grated
1 small onion, sliced thin, 2 1/2 oz.
1 small yellow bell pepper, julienned, about 3 1/2 oz.
1 small red bell pepper, julienned, about 3 1/2 oz.
1 tbs. soy sauce
1 tbs. oyster sauce
1/4 tsp. Cape Crystal xanthan gum
4 oz. raw baby spinach, about 8 cups loosely packed

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Directions

STEP 1: In a wok or large skillet, heat the oil.
STEP 2: Stir-fry the beef, garlic, and ginger over high heat just until the steak is partially browned and some pink remains, maybe 30 seconds to a minute.
STEP 3: Add the onions and peppers; stir-fry until tender-crisp about 1 minute or so.
STEP 5: Sprinkle the xanthan gum over the meat and vegetables, then stir in well. Cook very briefl y, just until the sauce thickens and coats everything.
STEP 6: Serve over the raw spinach. It will look like a lot of spinach per serving, but it wilts down as the hot beef mixture sits on it. There was just the right amount to get a bite of spinach with each forkful of the beef and peppers.

Recipe Note

“The art of Chinese cooking,” says Master James Wei, Taipei gourmet and prince of hospitality, “is to make the meat taste like vegetables and the vegetables test like meat, without either the meat or vegetables losing their original texture.” –Foreign Devil, Richard Hughes

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 280

Amount/Serving % Daily Value

Carbs: 8.4 grams; 3%
Cholesterol: 101 milligrams; 34%
Fat: 10.8 grams; 14%
Fiber: 1.9 grams; 7%
Protein: 36.4 grams
Saturated Fat: 3.1 grams; 16%
Sodium: 352 milligrams; 15%
Sugar: 4 grams
Vitamin D: 0 micrograms; 0%
Calcium: 43 milligrams; 3%
Iron: 23 milligrams; 100%
Potassium: 774 milligrams; 16%

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STIR FRY BEEF and PEPPERS