![]() Wild populations of papaya are generally confined to naturally disturbed tropical forests. Papaya cultivation is now nearly pantropical, spanning Hawaii, central Africa, India, and Australia. Spaniards introduced papaya to the Old World in the 16th century. Papaya is also considered native to southern Florida, introduced by predecessors of the Calusa no later than 300 CE. Native to tropical America, papaya originates from southern Mexico and Central America. Papaya seeds also contain the cyanogenic substance prunasin. The carotenoids, lutein and beta-carotene, are prominent in the yellow skin, while lycopene is dominant in the red flesh (table). Papaya skin, pulp, and seeds contain a variety of phytochemicals, including carotenoids and polyphenols, as well as benzyl isothiocyanates and benzyl glucosinates, with skin and pulp levels that increase during ripening. Longitudinal section of fruit showing orange flesh and numerous black seeds All plant parts contain latex in articulated laticifers. The leaves are large, 50–70 cm (20–28 in) in diameter, deeply palmately lobed, with seven lobes. The lower trunk is conspicuously scarred where leaves and fruit were borne. The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. ![]() The word papaya comes from Arawak via Spanish, this is also where papaw and pawpaw come from. In 2020, India produced 42% of the world's supply of papayas. It is grown in several countries in regions with a tropical climate. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. I guess I need to contemplate this a bit more before I test this conversion theory and apply it to Iron Chef Chen’s ‘Almond Pudding’.The papaya ( / p ə ˈ p aɪ ə/, US: / p ə ˈ p ɑː j ə/), papaw, ( / p ə ˈ p ɔː/ ) or pawpaw ( / ˈ p ɔː p ɔː/ ) is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae. Estimating the agar conversion, it suggests 1 1/4 teaspoon of the powdered agar. This suggests that that would be about 3.756 teaspoons (3 3/4 teaspoons) of granulated gelatin. Iron Chef Chen’s recipe for the almond pudding/almond tofu calls for 10g leaf gelatin (that is going to be soaked) mixed into 1 1/4 cups of water (heated) and 1 5/6 oz (55g) of sugar. The upshot of this is that there appears to be a 3:1 powdered gelatin to powdered agar conversion. So that suggests 1 granulated teaspoon is about 2.6625 gms This translates to: 4-1/2 sheets = 1 tbs, a 12.5% difference. Slightly less common rule: 1-1/2 sheets of gelatin = 1 tsp granulated. However, note that 1 pack of gelatin usually = 2.5 (and not 3.0) tsp. Most common rule: 1 pack of gelatin = 7.1 gms (approximately) = 1/4 oz (exactly) = 4 sheets (about) = 1 tbs granulated (about). The discussion here seems to indicate that – After running about the net, I came across two pieces of information – I thought to myself – what if I was going to make a dessert for vegetarians/vegans – how would I do it? So the first thing I needed to research was what the recommended gelatin-to-agar conversion measurements were. ![]() ![]() It’s been my impression that gelatin is used in a lot of applications. I’ve been contemplating trying both recipes. 97) that uses gelatin to get the job done Iron Chef Morimoto has a tofu cheesecake that apparently also uses gelatin. Iron Chef Chen has an ‘almond pudding’ (which he also refers to as ‘annin tofu’) in his book (p. A couple of years ago, I tried to make ‘almond tofu’ from scratch using agar but got mixed results and most of the time, the end result was too firm or didn’t quite have that ‘jiggle factor’ that kinugoshi tofu has.
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