Monday, November 30, 2009

Agar Use

Agar Agar:-

Agar Agar is a vegetarian gelatin substitute made from a variety of seaweed vegetation. It is sold in shops in both the health food flake and powder varieties, and can be used in a variety of dairy-free and vegan recipes as a thickener for stabilizing and custard, pudding, sauces and even vegetarian marshmallows.
The use of agar flakes in recipes, traditional instructions call for 1 T. agar flakes to each cup of water or juice, but these measurements can vary from recipe to recipe. Like animal-based gelatin, agar is dissolved in the liquid in a small pan over medium high heat, brought to the boil and then simmered until slightly thickened, about 5-7 minutes. Then cooled in the refrigerator until set and typically enjoyed cold.

How to use agar?.

Agar, also known as agar-agar, is an almost tasteless sea vegetable used for gelling of liquids. It is a healthy addition to your diet, the provision of iodine, calcium and iron. Because no strong flavor of its own is agar mixes well with sweet and savory foods. Read on to learn more.


  • 1. Step 1:-
    Create a simple lace or gelled fluid, which can be eaten as a refreshing dessert or snack. Mix 2 cups liquid and ¼ cup agar flakes in a small pan. Simmer about 5 minutes, until the agar is dissolved. Pour into a mold, cool to room temperature and then refrigerate. It will remind you of a gelatin dessert.

  • 2. Step 2:-
    Add fruits and nuts to one side. After the agar is dissolved, stir in cooked or raw fruits and nuts. To make layers, pour one part of the liquid in a mold and let it set up shortly. Add a layer of fruit or nuts, then a layer of liquid and let it set again soon. Alternate until all of the liquid used. Cool and refrigerate overnight.

  • 3. Step 3:-
    Make a mousse or pudding by adding tofu or yogurt, or both. Dissolve agar in the liquid. Blend together tofu, yogurt, sweetener and flavors, or any additions you would like like almond extract, vanilla extract or lemon juice. Add the agar and liquid mixture until well incorporated. Chill until ready to eat.

  • 4. Step 4:-
    Prepare a savory mousse or slice Able vegan cheese. Dissolve the agar in soy milk or broth. Replace sweet ingredients with ingredients such as nutritional yeast, tahini, hot peppers, ground cashews and lemon juice to the base for a savory mousse. Add up to three tablespoons agar creating something you can slice. "The Uncheese Cookbook" by Joanne Stepaniak has a number of "cheese" recipes bound with agar.

  • 5. Step 5:-
    Experiment with traditional aspic. Place of gelling a sweet liquid used agar gel to your favorite vegetable broth. Add diced, cooked vegetables or your choice of cooked protein to the gel. Served on a bed of green, an aspic is a refreshing summer entree.

  • 6. Step 6:-
    Garnish a dish with sides. For an unusual garnish for salads or vegetables, make one side with vegetable juices and chill in a large pan so the sides no more than ½ cm thick. Cut the sides and throw it as garnish.

Tips & Warnings:-

  • Gelatin can be replaced by agar powder or flakes in a one-on-one relationship. You would reach a different structure than usual, but, so the experiment could take to achieve the perfect proportion of agar.

  • Stir constantly as the agar dissolves completely so it is included in the liquid.

  • Agar gel will not liquids or foods with vinegar that high levels of oxalic acid, such as chocolate.


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