Characteristics: white to off-white, tasteless and odorless fine powder.
Possibilities of use: confectionery jellies, puddings, jams, gelatin cakes without cream.
Uses in molecular cuisine: reusable thickener, gelling agent, emulsifier, stabilizer.
Not suitable for acidic environments.
Instructions for preparation: a measured amount (for example, 5 g of agar per 1 liter of water) is poured into cold water and heated to a temperature of 75-80 °C with constant stirring, when it fully dissolves. The product must be poured hot, lumpy at lower temperatures. After cooling to 50 °C, a clear, firm, elastic jelly is formed. If the entire amount is not used, it can be stored in the refrigerator and after heating to 80 °C, a liquid consistency is obtained again.
What you may not know: Agar-agar contains iron, calcium, iodine and other trace elements. Very effectively lowers cholesterol, it is suitable for people with high blood pressure. As agar-agar passes through the digestive tract, it collects old deposits and cleans the insides. When consumed in large quantities, it has slightly laxative effects and is very easy to digest.
