Agar Agar (thickener)
What is Agar Agar:
- Agar Agar is a sea vegetable used in Asia for molded-jellies.
- It is available flaked or ground. Flaked and ground are not raw and have to dissolved in very hot water prior to using in a recipe.
How to use it:
- Agar Agar is an excellent replacement for gelitan, which is dirived from animal hooves.
- Unlike animal gelatin, Agar will set-p at room temperature.
- It can be strong in seaweed flavor if you use large amounts so you may need to up the flavors in your recipe.
- Agar Agar can be very firm on it’s own. Combining it with other thickeners such as lecithin and / or Irish moss can make it more delicate.
- Acidic foods (such as lemon or pineapple juice) can interfere with the gelling of Agar Agar so you may need to increase its volume.
Formula to gel 2 cups of liquid using agar agar powder:
- 1 tsp agar agar powder
- 1 cup liquid
- Soak in 1 cup of liquid for several minutes and then simmer for a couple of minutes until it dissolves.
- Put the agar agar powder into 1/2 cup of cold water to form a thick heavy paste, then add it to 1/2 cup of hot water and cook, whisking constantly, until it forms a light syrup. Cool slightly, and add to other ingredients (up to 1 more cup of liquid or soft food)
Formula to gel 2 cups of liquid using agar agar flakes:
- 2 Tbsp agar agar flakes.
- 1 cup of liquid
- Soak in one cup of liquid for several minutes and then simmer for 5 minutes until it dissolves.
- Cool, add to other ingredients (up to 1 more cup of liquid.)