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L'agar agar it is a product obtained from algae which are dried, washed and boiled to extract the gelatinous substances. Its use is widely used in vegan or vegetarian diets as a gelling agent in the kitchen for both sweet and savory preparations, instead of the common isinglass, a product of animal origin whose nature it is not necessary to investigate. L'agar agar it is sold in powder, flakes and bars.
Agar agar, methods of use
L'agar agar it is used to gelatinize jams, sauces, fruit juices and puddings. It is also used to increase the satiating capacity of foods. Also, when added to hot apple juice, it is an excellent adjuvant to improve constipation.
Agar agar, Instructions for Use
To thicken 1 liter of liquid you need 1 teaspoon to 2 teaspoons of powder, or 2 to 4 tablespoons of flakes.
The flakes and bars must soak in the liquid to be thickened for 5 minutes, so that they can dissolve, then you have to bring the liquid to a boil for at least 3 minutes. Once the fire is off, you can pour the liquid into the molds and let it cool.
The powder, on the other hand, does not need to be soaked, it is sufficient to mix it directly with the hot liquid, and then follow the same procedure.
L'agar agar it solidifies with the cold, but be careful not to cool the liquid too quickly, perhaps putting it in the freezer, the mixture could form lumps.
What to do in case of lumps?
If the mixture does not want to solidify or presents lumps, it will be sufficient to put everything back on the fire and mix better, if anything adding another teaspoon ofagar agar.
Useful information: the gelation process is regulated by the transition from hot to cold, so the operation can be repeated several times until the desired result is obtained.
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