Agar Agar

[Guest guest]

You can find this seaweed gelatin in Asian groceries, too.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

We have this information on agar agar in the Glossary (in the Files).

 

 

Agar Agar: A vegetable gelatin made from seaweed into flakes. 1

tablespoon (3 tsp) of agar flakes equals 1 teaspoon of agar powder.

 

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Agar Agar

 

 

Also known as Kanten, this is a seaweed which is dried to produce a

kind of vegetable gelatin. It is available in powder, flakes, strands

and bars.Use it in cheesecakes, to make jelly from fruit juices, to

make vegan " cheese " and other recipes normally calling for gelatin.

 

Agar-agar must be dissolved in water (or juice) and boiled for it to

be effective. This will set at room temperature (although it is best

kept in the fridge).

 

1 teaspoon of powder is equivalent to about 3 teaspoons of flakes. As

a general rule, use 1 teaspoon of powder or 3 teaspoons of flakes per

cup of liquid used. Different amounts can be used to produce either a

softer or a harder final consistency.

 

Powdered agar-agar can be used to replace gelatin in a recipe at a

rate of 1:1.

 

Powder will need to be stirred in cold water, heated and boiled gently

for about 5 minutes and flakes soaked for 10 minutes and then boiled

to dissolve completely. Acidic foods will require an increased amount

of agar-agar to set. Other foods such as pineapple, kiwi fruit, fresh

figs, paw paw, mangoes and peaches, unless cooked, will prevent

setting as they contain enzymes which will break down the gel.

Chocolate may also prevent setting.

 

This is the same clear, plastic-like product you may remember using in

science at school.

 

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Cooking with Agar

 

Agar is a natural gelatin that can be used in recipes that call for

conventional bovine gelatin. Gelatin is a slaughterhouse by-product

derived from collagen, animal hides, skin and crushed bones. Agar is

derived from an edible sea vegetable and is rich in iodine, calcium,

phosphorous and trace elements. Desserts made with agar set at room

temperature unlike gelatin, which must be chilled.

 

You can buy agar in flakes, powder, or bars. To substitute agar in a

recipe that uses gelatin, you need three times as much agar flakes as

the amount of gelatin called for in the recipe. Three teaspoons agar

flakes gels 1 cup of liquid. When citrus juice is in the recipe, you

may need to use slightly more agar. Agar flakes should be soaked in

liquid to dissolve before being stirred or cooked, just sprinkle onto

the surface of the liquid in the recipe and soak for 10 minutes.

 

Unlike gelatin, agar can be reheated after it has gelled and then

allowed to set up again. This is helpful when experimenting with using

agar in a recipe. Look for agar flakes at your health food store.

 

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Agar-Agar

 

A sea weed (alga); tasteless, not habit forming. It is a

non-irritating colloid which absorbs moisture rapidly and retains it.

This rapid absorption of moisture throughout the intestinal tract

supplies bulk and lubrication and increases peristaltic action. A

relief for constipation. Does not cause griping. Agar-agaris used as a

jelling agent in salads, soups and desserts in place of animal

gelatin or pectin. It jells readily at room temperature and a little

goes a long way. May be used in low carbohydrate, low protein and

other special diets.

 

Basic Proportions: 3 1/2 cups liquid and 2 Tbsp flakes or 3 1/2 cups

liquid and 1 Tbsp granulated. For softer jell: 2 cups liquid and 1

Tbsp. flakes. Proportions may vary somewhat with the additions of fruit.

 

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[Guest guest]

Kim

 

As a side note, in N. America, agar comes as flakes, powder and in a stick

about a foot long.

 

BL

 

On Fri, May 30, 2008 at 7:33 AM, Kim <bearhouse5 wrote:

 

> We have this information on agar agar in the Glossary (in the Files).

>

> Agar Agar: A vegetable gelatin made from seaweed into flakes. 1

> tablespoon (3 tsp) of agar flakes equals 1 teaspoon of agar powder.

>