Images
70171706 - Trekkers at Monastery in Gelling. Mustang. Nepal
11501439 - Guar gum – a vegan gelling agent
12603547 - Gelling agents – white and red gelatine sheets and white gelatine powder
13409516 - ingredients for preserving – salt, oil, vinegar, gelling agents, spices
11501429 - Agar-agar, vegan gelling agent made from seaweed
00382622 - Kelp (a gelling agent made of seaweed)
10210222 - Gelling agents from algae in spoon, bowl and bottle
00356882 - A gelling test being carried out with strawberry jam
00209464 - Agar-agar (Gelling agent derived from red algae, used for thickening)
11052472 - Quince jelly (gelling test)
13288964 - Baking cuts with pomegranate
11278090 - Quince jelly being made
13288965 - Baking cuts with pomegranate
14183086 - Stocks, mixtures for thickening and jelly for vegetarians
13439053 - Flambéed, jellied tomato
13439071 - Jellied tomato soup with gin
13290987 - A soften sheet of gelatine being added to redcurrant juice
10125141 - Charlotte royal on plate
11336660 - Blueberry jam being made
11336661 - Blueberry jam being made
10185646 - Close-up of sour cherry and ginger jam on plate
00326797 - Making strawberry jam: testing for setting point
11504442 - Quince jelly being made
00239964 - Gelatine in dish with spoon
11336675 - Redcurrants being stewed
11025687 - Apple pectin; roughly chopped
00182601 - Making melon and peach jam
00258868 - Setting test (orange marmalade) on plate
00801307 - Beef tatar in jellied beef stock with wasabi gnocchi and diced beetroot
00301077 - Making jam
00130018 - Stewing fruit in a pan (so that desserts set more easily)
00231793 - Stirring wine jelly over iced water
00211194 - Making pear and blueberry terrine
00920078 - Cherry jam (setting test)
00184166 - Testing for setting point when making jelly
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