Agar agar gelatin properties
The best natural gelatin
HOW TO PREPARE AGAR - AGAR GELATIN
Agar Agar, the best natural gelatin
Agar agar is the best ingredient for the preparation of natural gelatins, constituting a natural alternative to animal gelatin, made from bones, skin and tendons of animals.
The capacity of agar agar to thicken liquid is very high. A spoon of powdered agar agar (Gelidium sp.) can thicken half a liter of water.
So as the agar gelatin not to form a lump, it should be boiled for 10 minutes.
How to make agar agar gelatin in your kitchen?
The process of forming gelatin from dry agar agar is called gelification. To convert agar agar to gel, it should be boiled.
To do it, we will place juice, water, vegetable drink, or any liquid to gelify to boil.
Once it starts to boil, add half a tablespoon of agar powder per liter of liquid. Stir for a few minutes until it dissolves. Boil 10 minutes, then remove from the heat and allow to cool.
The liquid form it acquires after boiling it, when it cools, becomes solid, acquiring the so characteristic texture of gelatin, hence agar agar is known as the "vegetable gelatin."
AGAR AGAR GELATIN PROPERTIES
Agar agar gives consistency to food
If we want texturing foods to give them greater consistency, it suffices to add some agar agar dust once they are cooked or prepared and put them back on the boil.
Later, we will quench the fire and, as it cools, the texture of the food will be made thicker. This procedure is used to thicken sauces or creams when they are too liquid.
Agar agar nutritional value
To do this, simply add some agar agar powder to milk, vegetable drink or the boiling tea. Boil 10 minutes, and let it cool.
A little agar agar diluted in hot water, added to juices, smoothies or yogurt can also serve for the same purpose.
* More information: Food properties of agar agar
What food should not be used with agar agar?
Agar agar does not mix well with foods containing vinegar or those who are very rich in oxalates.
Where to buy agar agar
Agar agar can be purchased in most supermarkets and many food shops, in the natural foods section. It is very common in oriental food stores.
It is often presented in the form of strips, which are primarily used for salads and in powder form, which is the most common way to prepare, for example, puddings, gelatins, ice creams or so. However, the strips are easily dissolved by the most important difference between abos types is well quantify the dose.
Agar agar for different culinary preparations
The ability of agar agar to fit any shape as it passes from dry to gelatinous form allows any figure or culinary treat.
We can use very different molds, from the typical form of a pudding to the most bizarre variety of ice cream.
As we have seen above, we do not need to add much agar agar powder to liquid since this increases greatly in size and it is easily thickened. The usual ratio is one tablespoon per liter of water or liquid.
Other interesting articles
This material is for informational purposes only. In case of doubt, consult the doctor.