How To Work With Agar-agar

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Agar-agar is a natural plant-based gelatin, an excellent alternative to animal-based gelatin. Get agar-agar from seaweed and it contains almost 95% soluble fiber, important trace elements and folic acid.

How to properly breed agar-agar

Agar-agar is used in the preparation of puddings, ice cream, jelly, jellies, marshmallows, soufflé fillings, as a thickener for soups and sauces. The gelling power of agar-agar is several times higher than gelatin, so it is added to the dish in a smaller amount than gelatin. When working with agar-agar, consider some of the nuances:

- agar-agar is insoluble in cold water. It completely dissolves at a temperature of 95-100°C;

– agar-agar withstands the temperature of sterilization and is not afraid of boiling;

- agar-agar is absolutely harmless to the body, even with constant use;

- already at 37-40 ° C, the agar-agar solution turns into a strong gel;

- agar-agar forms a gel at much lower concentrations than gelatin;

- approximate proportions for making agar-agar jelly: 1 tsp. for 250 ml of liquid;

- agar-agar is thermoreverse, that is, the frozen jelly can be heated and then cooled and it will harden again;

- agar-agar is not a source of calories, as it is not absorbed by the body, but it removes toxins and toxins from the body.

Recipes with the ingredient agar-agar

Ingredients:

agar agar
Water

We will need:

Corolla
Pot