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[personal profile] clickie
Adding to the list of plants used for gelling, I just found out that bracken fern rhizomes, in the family Dennstaedtiaceae. Woo! Nine families!

Looking at the list, I note that the Japanese must be really into gelled things. Traditional Japanese desserts use glutinous rice, bracken, konnyaku, agar, and kudzu...five of the nine.

Date: 2008-02-22 09:32 am (UTC)
From: [identity profile] phonemonkey.livejournal.com
Cornstarch gells up nicely, but you've already got Poaceae.

Date: 2008-02-22 11:57 am (UTC)
From: [identity profile] phonemonkey.livejournal.com
You missed it because it's too obvious and you're too clever, so you were thinking of the more obscure ones (well, obscure to those who are not Japanese dessert chefs) first.

Which reminds me, Althea officinalis, commonly known as marsh mallow. The mucilaginous roots were used to make confectionery, hence marshmallows. The family is Malvaceae. Okra's in the same family, but I've never heard of anyone actually making an okra extract to use as a gelling agent.

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