I bet you are wondering how to make elderberry sea moss gel. You’ve found the appropriate page if this is the case. We recognize how challenging it may be to achieve the ideal texture and consistency for your gels. We are experts in food and culinary arts, and we have taken the time to give you the knowledge you need to advance your sea moss gels.
In the culinary industry, food safety is a very important topic to us. You must make sure that you and your staff members take all required procedures to avoid food contamination in the kitchen at all times. There are three main causes for food contamination in kitchens: physical, biological, and chemical. Please use cleanliness, safety, temperature and best practices to avoid all three. Therefore, wash your hands before and after each step in this process. For example, we have covered the most important topic lets get to cooking.
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First Prepare Our Sea Moss
Grab some moss, then rinse plenty of times. It has an oceanic scent, but it goes away after soaking. Place the moss in a large glass container with water after washing it with your hands or a small vegetable brush. Use clean hands to massage and remove any visible particles or dirt. When cleaning your sea moss, use spring water, purified water, or alkaline water. Let the sea moss soak for 12 to 24 hours.
After that you want to replace the water and rinse again. The sea moss has now expanded in size from its initial dry state, and it is ready to be processed into a gel. Many people ask us how we make it into a gel? Don’t worry, we will answer this for you.
You can use the cooking method or a cold press method it solely depends on what your preference is. The only difference is temperature and time. . We won’t discuss the mineral controversy here. The choice of method depends on your preferences given our years of experience and expertise in this sector.
We will be using the cooking method in this example. If you want the cold press method we have a link to our videos with step by step instructions to both methods below.
Make Sea Moss Into A Gel
Now it is time to remove the sea moss from the water when it has soaked and expanded, then place it on a fresh plate. The water that was used to soak the sea moss should be discarded. Add spring, or alkaline water to a small or large pot. After that, add the sea moss. Allow the sea moss to cook on low for 25 minutes. We have noticed that cooking sea moss on low is the secret to a perfect gel.
After around 10 minutes, turn off the heat source and let the mixture cool fully. The sea moss shouldn’t be subjected to excessive heat. After it has cooled, you should have a gel or gelatin like mixture. For instance, now that your gel has cooled, you have what is called a plain sea moss gel.
Making Fruit-Infused Sea Moss Gel
Add either spring, filtered, or alkaline water to a small pot. Add fruit of your choice to the pot. Next, 25 minutes should be given for the ingredients to boil (on low). The medicinal qualities of the fruit or herbs are enhanced by doing this.
Now start making your Fruit-Infused Sea Moss Gel once the fruit infused water has cooled. Your sea moss should now be in a powerful blender. Begin by blending the sea moss with fruit infused water until it is completely smooth, which should take 1-2 minutes.
Adding extra liquid will depend on the consistency you want. Usually, Once you place the sea moss gel in the refrigerator, it will dramatically thicken. Put your Fruit-Infused Sea Moss in a Mason jar or other airtight container and put it in the fridge.
In conclusion make sure your temperature in your fridge remains in the safety temperature zone of 40 °F or less. We like to keep our gels at 38 °F. After roughly two hours in the refrigerator, the sea moss gel will thicken to a wonderful elderberry sea moss gel.
Temperature Safety for TCS Foods
As professional food Specialist and Culinary Arts Majors we want to inform you on how to provide a great sea moss gel product every time. Let’s talk about why your sea moss gels should remain at 40 °F or below. Because water is added to sea moss and cooked it is now a Time/Temperature Control for Safety Food or TCS food.
The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.