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.

BEST HAMBURGER HELPER - Cape Crystal Brands

Dinner

glucomannan powder

hamburger helper

BEST HAMBURGER HELPER

Name: BEST HAMBURGER HELPER
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 lb. lean ground beef; 1 spice packet (as below); 1 cup hot water; 1 cup plain, unsweetened almond milk; 1 cup half and half; 4 oz. or 1½ cups pasta — any pasta may be used in this recipe; 1 cup cheddar cheese, plus more cheese for topping (topping is optional); 2 1/2 tsp. paprika; 1/2 tsp. smoked paprika (optional); 1 tsp. chili powder; 1 1/2 tsp. garlic powder; 1 1/2 tsp. onion powder; 1 1/2 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. Cape Crystal glucomannan powder

September 10, 2023

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A tasty and quick recipe to please everyone. This is a quick and tasty meal that the whole family will enjoy — it’s an especially useful recipe when you are in a hurry. This is a favorite quick dinner, the best hamburger recipe. To make it even quicker, premix extra batches of the spices, and keep them on hand. The secret flavor ingredient is glucomannan powder.

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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BEST HAMBURGER HELPER

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Calories

424

A tasty and quick recipe to please everyone. This is a quick and tasty meal that the whole family will enjoy — it’s an especially useful recipe when you are in a hurry. This is a favorite quick dinner, the best hamburger recipe. To make it even quicker, premix extra batches of the spices, and keep them on hand. The secret flavor ingredient is glucomannan powder.

Ingredients

INGREDIENTS:

1 lb. lean ground beef
1 spice packet (as below)
1 cup hot water
1 cup plain, unsweetened almond milk
1 cup half and half
4 oz. or 1½ cups pasta — any pasta may be used in this recipe
1 cup cheddar cheese, plus more cheese for topping (topping is optional)

HAMBURGER SPICE PACKET:

2 1/2 tsp. paprika
1/2 tsp. smoked paprika (optional)
1 tsp. chili powder
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Cape Crystal glucomannan powder

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Directions

STEP 1: Brown ground beef in a skillet or Dutch oven that has a lid.
STEP 2: While beef is browning, mix together your spices.
STEP 3: When the beef is starting to get a deep brown and smell amazing, add in the spices, hot water, almond milk, and half and half. Stir, and bring to a simmer.
STEP 4: Measure out and add pasta to the pot and stir. Cover, reduce heat, and simmer for 7 to 8 minutes.
STEP 5: Remove lid and add cheese. Check pasta for doneness. If it’s done, simply allow the cheese to melt into the sauce. If your pasta has a few more minutes, return the lid and simmer until the pasta is tender.
STEP 6: Allow to cool for a few minutes, and serve.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 424

Amount/Serving % Daily Value

Carbs: 16.3 grams; 6%
Cholesterol: 116 milligrams; 39%
Fat: 25.8 grams; 33%
Fiber: 1.5 grams; 5%
Protein: 32.2 grams
Saturated Fat: 17.2 grams; 86%
Sodium: 781 milligrams; 34%
Sugar: 2 grams
Vitamin D: 2 micrograms; 11%
Calcium: 194 milligrams; 15%
Iron: 16 milligrams; 89%
Potassium: 558 milligrams; 12%

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BEST HAMBURGER HELPER