«

»

Agar-agar

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into moulds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Agar agar

Agar agar

Agar-agar is approximately 80% fibre, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.

One use of agar in Japanese cuisine is Anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizu yōkan, another popular Japanese food.

In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads.

In Vietnamese cuisine, jellies made of flavoured layers of agar agar, called thạch, are a popular dessert, and are often made in ornate moulds for special occasions. In Indian cuisine, agar agar is known as “China grass” and is used for making desserts.

In Burmese cuisine, a sweet jelly known as kyauk kyaw is made from agar.

In Russia, it is used in addition or as a replacement to pectin in jams and marmalade, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in Ptichye Moloko ( Birds Milk Cake), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

To use agar, just soak it in the liquid for about 15 minutes, bring it to a gentle boil, then simmer while stirring until it’s completely dissolved. The liquid will gel as it cools.

Acids weakens agar’s gelling power, so if you’re firming an acidic liquid, use more. Like gelatine, agar will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangoes, guavas, and figs. Cooking these fruits, though, destroys the enzymes. If you plan to add any of these fruits to a gelatine salad, it’s a good idea to buy them in cans, since all canned fruit is pre-cooked. Agar comes in flakes, powder, or bars.

Substitutes
Gelatine (one tablespoon powdered gelatine for every tablespoon of powdered agar. Gelatine is made from animal by-products.)
Equivalents
Each of these amounts will firm two cups of liquid: 3 tablespoons agar flakes = 2 teaspoons agar powder = 1 kanten bar
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie