Agar-agar is a natural substitute for vegetable gelatin. It is obtained by extraction from brown and red algae. For example, Gelidium amansii is harvested along the Pacific coast of California and Mexico, the Pacific coast of Asia and the coast of the Indian Ocean. This seaweed is extremely useful and widely used in cooking.
It is necessary
Instructions
Step 1
Since agar has stronger gelling properties than gelatin, use it to prepare jelly and jellied dishes.
Step 2
Purchase a sachet of agar-agar powder and test its properties. The fact is that agar swells much faster than the usual means and requires less of it. You need to adapt to this. Pour warm water into a liter container and add half a teaspoon of the powder.
Step 3
Cover the container and leave at room temperature for 20-30 minutes. During this time, good agar will have time to swell and even give some thickness to the water. A thin transparent film may appear on the surface.
Step 4
Place container on fire and bring to a boil. Cool the mixture and scoop some into a deep spoon or small mug. Place in the freezer for 10 minutes.
Step 5
Check if during this time the jelly has frozen, then there is enough agar, which means that when preparing a dish you can already calculate its required amount. Otherwise, either do the experiment again or increase the amount of powder per eye.
Step 6
For fruit jelly, make an agar blank. While the powder is swelling, cook the fruit. Peel and peel the peaches and apricots, remove the core from the apples and scald them (the skin will become soft, there is no need to remove this). Grind with a blender, mixer and pour into a container with agar.
Step 7
Put the jelly on fire and bring to a boil. While the boiled jelly is cooling, cut the fruit into thin slices and place them on the bottom of the mold. Draw a pattern on the sides using kiwi circles. Pour the jelly into a mold and place in the freezer.
