Web - inspired by Gelatin / ochre 'leather' by Antonia Bañados https://materiom.org/recipe/32
Preparation: This can be done up to 24 hours before you would like to cook the recipe.
Mix the 18g ‘carrageenan iota’ powder and 450ml of water in the glass jar, then stir it to break up the powder clumps. You can also shake the jar with the lid on
(Important Note: without the prep stage the mixture will clump and be very hard to stir).
After 24 hours, pour the carrageenan-water mix into the saucepan and use 50ml extra water to clean out the jar. Turn the stove on to a low heat and begin to stir.
This recipe requires lots of stirring at a medium to fast pace.
Now mix in the 5ml of VEGETABLE glycerol into the pot after 3 minutes when the mixture starts to liquify more. Turn up the heat to medium. Make sure all the lumps are broken up, stir until the mixture starts to become a nice homogenous mixture.
(Note: You want to avoid bubbles, but they will inevitable happen. You can scoop these off to one side, pop them or remobve them with a plastic syringe).
Your mould should be clean and dry. Place the mould as close to the stove as possible and on a flat level surface. Pour the mixture into the mould and leave to set before moving. This recipe will set quite fast, so you need to pour it fast!
Tip: If needed, you can also use a sieve to pour the mixture through to make sure lumps dont go into your mould.
The drying period strongly depends on the depth of the mould and the thickness the mixture was poured, so final product drying time varies. It also depends on room temperature and humidity. It may take up to several days until a sample is dry, but you can speed this up using a food dehydrator on a low setting or if your mould is oven safe on a low temperature oven (30-40C), ideally with a fan.
(Note: this recipe is great for creating as a flat sheet and before it is fully dry, moving into another form to take that final shape.)
Once the sheet is fully dry it can be removed from the mould carefully using blunt knife. Do not use a sharp utensil.