Repalce animal jello with sea vegetable agar

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I know this is old, but the recipes look excellant. Hope its helpful.

Chupa

 

 

Updated June 17, 2003 7:30 PM , The Bryan-College Eagle

 

Cooking with agar

 

When working with agar flakes, there are a few basics you need to

know before taking on a recipe. We turned to Vegetables From the Sea

by Jill Gusman (HarperCollins, 2003), from which this advice is

adapted:

 

" Unlike animal-based instant gelatins that dissolve in water, agar

flakes have to swell up first with liquid before they dissolve

easily. Otherwise, the flakes will turn into clear, sticky little

pearls. Always soak the flakes first in the liquid you'll be using in

the recipe. Then slowly bring the agar flakes in the soaking liquid

just to the boiling point. Lower the heat and simmer until the flakes

are no longer visible, about 1 minute. Stirring with a wire whisk

helps break up any clumps, especially those that may adhere to the

bottom or side of the pot.

 

" Agar thickens as it cools, not during cooking. To test to see if it

is ready to gel, place a tablespoonful of the dissolved agar mixture

in a small bowl in the freezer for 10 minutes. Remove it and see how

firm it is. I allow all dishes made with agar to stop steaming and

cool on the countertop before placing them in the refrigerator to

completely firm up. "

 

Additionally, after the agar flakes have dissolved, you may still see

clear gelatinous bubbles. This is okay and will not affect the

ability of the mixture to gel. However, a common practice among chefs

is to strain the mixture.

 

When working with agar in recipes other than the ones below, keep in

mind that a basic guideline is 1 tablespoon of agar flakes per 1 cup

of liquid.

 

Apple Cider Gel (4 servings)

 

Only slightly sweet, these opaque squares of firm apple cider bring a

fall flavor to the summertime table. Serve the cubes in a dessert

dish topped with a dollop of whipped cream. From Jill

Gusman's " Vegetables From the Sea " (HarperCollins, 2003).

 

4 cups apple cider

4 tablespoons agar flakes

5 cardamom pods

3-inch stick cinnamon

4 whole cloves

1 teaspoon grated lemon zest

1/4 cup maple syrup

 

In a saucepan off the heat, combine the cider and agar and set aside

for 10 minutes. Have ready an 8- or 9-inch square dish or container.

 

Place the pan over medium heat, add the cardamom, cinnamon and cloves

and bring to a boil, whisking constantly to prevent the agar from

sticking to the bottom of the pot. Reduce the heat to medium-low and

simmer, whisking occasionally, for 15 minutes. Remove the pan from

the heat. Using tongs or a slotted spoon, remove and discard the

spices. Add the lemon zest and maple syrup and stir to combine.

 

Pour the hot mixture into the dish or container. The cider should

reach a depth of about 1 inch. Set the dish aside at room temperature

until steam no longer rises from it. Then refrigerate until firm to

the touch.

 

To serve, cut the gel into squares.

 

Per serving: 157 calories, trace protein, 26 gm carbohydrates, trace

fat, 0 mg cholesterol, trace saturated fat, 12 mg sodium, 2 gm

dietary fiber

 

Balsamic and Basil Gels (4 servings)

 

Chef Arthur Rivaldo at New Heights restaurant in Washington serves

diminutive cubes of these intensely flavored gels alongside slices of

fresh mozzarella cheese and wedges of heirloom tomatoes.

 

For the balsamic gel:

 

2 cups balsamic vinegar

2 tablespoons honey

3 tablespoons agar flakes

 

For the basil gel:

 

2 ounces fresh basil leaves

1 ounce chives

1 ounce spinach

1 cup water

3 tablespoons agar flakes

 

Salt and freshly ground black pepper to taste

 

For the balsamic gel: In a small saucepan off the heat, stir together

the vinegar and honey until the honey dissolves. Add the agar and

stir to combine. Set aside for 10 minutes. Have an 8- or 9-inch

square dish ready.

 

Place the pan over medium heat and bring to a boil, whisking

constantly to prevent the agar from sticking to the bottom of the

pot. Boil, whisking constantly, until the agar flakes are dissolved,

about 1 minute. Remove the pan from the heat.

 

Carefully pour the mixture into a large, wide saucepan and return to

a boil over medium high heat. Boil, whisking almost constantly, until

the mixture is reduced to 1 cup. It is very important to not allow

the agar to stick to the bottom of the pan and to not reduce the

mixture to less than 1 cup. Remove the pan from the heat. Pour the

hot mixture into the dish and set aside at room temperature until

steam no longer rises from it. Refrigerate until firm to the touch.

 

For the basil gel: Bring a pot of water to a boil. Have a bowl of ice

water ready.

 

Add the basil, chives and spinach and boil for 30 seconds.

Immediately drain the greens and transfer to the ice water to stop

the cooking. Drain the greens.

 

In a food processor or blender, puree the blanched greens with 1 cup

water until smooth. Strain the mixture into a saucepan, discarding

any solids.

 

Add the agar to the mixture and stir to combine. Set aside for 10

minutes. Have ready an 8- or 9-inch square dish.

 

Place the pan over medium heat and bring to a boil, whisking

constantly to prevent the agar from sticking to the bottom of the

pot. Reduce the heat to medium-low and simmer, whisking constantly,

until the agar flakes are dissolved, about 1 minute. Remove the pan

from the heat.

 

Carefully pour the hot mixture into the dish and set aside at room

temperature until steam no longer rises it. Refrigerate until firm to

the touch.

 

To serve, cut the gels into tiny squares.

 

Per serving: 215 calories, 1 gm protein, 52 gm carbohydrates, trace

fat, 0 mg cholesterol, trace saturated fat, 108 mg sodium, trace

dietary fiber

 

Honey Jelly (6 servings)

 

Fabio Trabocchi, executive chef of Maestro restaurant in the Ritz-

Carlton Hotel in Tysons Corner, Va., makes this wonderfully flavored

honey gel in a sheet pan, cuts it into strips and wraps it around

raspberries. The gel can also be made in a smaller container to form

a deeper layer, as we did in the recipe below, then cut into cubes,

placed in a dessert dish and topped with fresh berries.

 

4 cups water

1 1/3 cups (500 grams) honey

5 whole star anise

1 stalk fresh lemon grass, smashed

Scant 4 tablespoons (12 grams) agar flakes

 

In a saucepan over medium heat, heat the water, honey, star anise and

lemon grass. Remove from the heat; cover and set aside at room

temperature to infuse for 8 to 12 hours.

 

Strain the honey mixture into a saucepan, discarding the solids. Off

the heat, combine the honey mixture and agar and set aside for 10

minutes. Have ready a 8- or 9-inch baking pan.

 

Place the pan over medium heat and bring to a boil, whisking

constantly to prevent the agar from sticking to the bottom of the

pot. Reduce the heat to medium-low and simmer, whisking constantly,

until the agar flakes are dissolved, about 5 minutes.

 

Remove the pan from the heat. Pour the hot mixture into the pan or

container and set aside at room temperature until steam no longer

rises from it. Refrigerate until firm to the touch.

 

To serve, cut the gel into strips or squares.

 

Per serving: 228 calories, trace protein, 61 gm carbohydrates, 0 gm

fat, 0 mg cholesterol, 0 gm saturated fat, 10 mg sodium, 1 gm dietary

fiber

 

Gazpacho Consomme With Shrimp (6 servings)

 

Chef Fabio Trabocchi of Maestro concentrates the essence of a hearty

gazpacho into a light jellied consomme. When paired with rosemary-

and garlic-infused shrimp, the consomme is reminiscent of chaud-

froid, a classic French approach to aspic in which meat or fish are

cooked, then chilled. This dish, however, is served warm.