| Ultra Gel® is a registered trademark of Carnet. All contents of this site ©Carnet, 1998-2000. | A WORD TO THE WISE One caution — the enzymes in saliva break down starches really fast, no matter what kind of starch you use because digestion of starches begin in the mouth. Even tiny amounts of saliva start a chain reaction that ends up with thinning of the product. Don’t lick a spoon and return it to the product — not even once! Learn to taste by spooning your product onto a tasting utinsel and teach your family to do the same. It’s really a lot more sanitary, after all! For better results, add Ultra Gel before hot liquids reach a boiling temperature. Ultra Gel disperses easier in cooler liguids. ULTRA GEL® CONVERSION GUIDLINES Gravy: 2-3 T. Ultra Gel® per cup of broth Dessert Topping: 3 T. Ultra Gel® per cup of liquid Pie Glaze: 4-5 T. Ultra Gel® per cup of liquid 1 T. cornstarch = 1 1/2 T. Ultra Gel®
2 T. flour or Tapioca = 1 1/2 T. Ultra Gel® ABOUT US Carma Christensen, President of Carnet, graduated with honors from Brigham Young University in Home Economics with an emphasis in Food Science and Nutrition. She taught Food Science and Nutrition classes there for three years. She is an Advanced Master Food Preserver for the Idaho Cooperative Extension Service and has taught numerous food-related classes for church and civic groups. She is a freelance Food Specialist dealing with new product development, food photos, and testing, and was a regional winner in the “National Beef Cookoff” in 1991. During the past nine years of experimentation and recipe development, she has found solutions to many dietary dilemmas with commercial food thickeners, adapted to home use with a focus on creating high quality, convenient, inexpensive, nutritious foods that taste wonderful! USE OF THE RECIPES PLEASE, every recipe in this site is designed specifically for Ultra Gel® or Thick Gel modified food starches. There are hundreds of modified food starches available, all designed for different applications. They are not standard in weight, measure, or use. Ultra Gel® and Thick Gel are designed to give the consumer the best possible results with the least frustration over a wide range of applications. We cannot recommend any other kind of starch for these recipes, just as we cannot recommend recipes designed for any other type of starch for use with Ultra Gel® or Thick Gel. Ultra Gel® and Thick Gel are available at some small grocery and specialty store (retailers), by mail order, or with the order form on this site at a reasonable price. |
Carnet Foods: More Information
Ultra Gel® is a registered trademark of Carnet. All contents of this site ©Carnet, 1998-2000.
A WORD TO THE WISE
One caution — the enzymes in saliva break down starches really fast, no matter what kind of starch you use because digestion of starches begin in the mouth. Even tiny amounts of saliva start a chain reaction that ends up with thinning of the product. Don’t lick a spoon and return it to the product — not even once! Learn to taste by spooning your product onto a tasting utinsel and teach your family to do the same. It’s really a lot more sanitary, after all!
For better results, add Ultra Gel before hot liquids reach a boiling temperature. Ultra Gel disperses easier in cooler liguids.
ULTRA GEL® CONVERSION GUIDLINES
Gravy: 2-3 T. Ultra Gel® per cup of broth Dessert Topping: 3 T. Ultra Gel® per cup of liquid
Pie Glaze: 4-5 T. Ultra Gel® per cup of liquid
1 T. cornstarch = 1 1/2 T. Ultra Gel®
2 T. flour or Tapioca = 1 1/2 T. Ultra Gel®
ABOUT US
Carma Christensen, President of Carnet, graduated with honors from Brigham Young University in Home Economics with an emphasis in Food Science and Nutrition. She taught Food Science and Nutrition classes there for three years. She is an Advanced Master Food Preserver for the Idaho Cooperative Extension Service and has taught numerous food-related classes for church and civic groups. She is a freelance Food Specialist dealing with new product development, food photos, and testing, and was a regional winner in the “National Beef Cookoff” in 1991. During the past nine years of experimentation and recipe development, she has found solutions to many dietary dilemmas with commercial food thickeners, adapted to home use with a focus on creating high quality, convenient, inexpensive, nutritious foods that taste wonderful!
USE OF THE RECIPES
PLEASE, every recipe in this site is designed specifically for Ultra Gel® or Thick Gel modified food starches. There are hundreds of modified food starches available, all designed for different applications. They are not standard in weight, measure, or use.
Ultra Gel® and Thick Gel are designed to give the consumer the best possible results with the least frustration over a wide range of applications. We cannot recommend any other kind of starch for these recipes, just as we cannot recommend recipes designed for any other type of starch for use with Ultra Gel® or Thick Gel.
Ultra Gel® and Thick Gel are available at some small grocery and specialty store (retailers), by mail order, or with the order form on this site at a reasonable price.