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agar-1.jpg
agar-2.png
agar-3.png|algolia
agar-1.jpg
agar-2.png
agar-3.png|algolia

Agar

Discovered in the 17th century by a Japanese innkeeper who left seaweed soup out overnight, chefs around the world now use this red algae derivative as a gelling agent. Powdered Agar is very popular with the molecular gastronomists among us!

The Spice House
The Spice House

Details

Agar is typically used to a cool liquid and then bringing it to a boil. The gel sets when the liquid cools to around 95 degrees Farenheit. Agar will remain set until the reheated liquid reaches 185F, meaning you can have fun serving a gelatin that is still gently steaming. Only a small amount of powdered agar is needed; use 0.5% by weight of agar for a pretty firm gel. Agar can replace eggs in sauces, pudding, and custard dishes. It will not replace the flavor of eggs, but the molecular binding properties create the same consistency, which is very important for vegan bakery products.

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