Often in recipes for baked goods, marshmallows, lucuma, jelly and pastilles, an unusual component is found - agar-agar. Experienced chefs know that it is a vegetable thickener made from red and black algae that grow on the bottom of the Black Sea and Pacific Ocean. Agar agar is rarely found on the shelves of even large supermarkets, but it is being replaced by other thickeners.
Agar-agar is widely used in the confectionery industry. It is necessary for the preparation of fish jellies, marmalade, jellies, ice cream and juices. Agar-agar does not make the dish more nutritious, it does not give off an unpleasant aftertaste. It dissolves in hot water, resulting in a viscous and transparent mass. Agar agar is an ideal thickener, but substitutes can be used if it is not available.
Gelatin is easy to find in the store, and it costs much less than agar agar. But you need to remember the proportion: 12 g of gelatin = 10 g of agar-agar. Gelatin is an animal-based thickener, so this will not work for vegetarian meals.
Also, the product is not used for the preparation of the "Bird's milk" dessert, the dish will turn out to be tough and with a meaty flavor.
Starch is made from potatoes and corn. This agar-agar substitute is added to dishes if there is no need for a transparent consistency. For example, baked goods, protein and sour cream are prepared with it. Delicious jelly, casseroles and puddings are made with starch.
If there is not a single thickener on hand, and guests are on the doorstep, take an apple. This fruit contains pectin, a natural thickener. It is also known as a water-retaining agent and an excellent stabilizer.
In baked goods, this component also replaces eggs. The dough is airy and fluffy.
If you have found a great recipe, but you need agar agar for preparation, do not despair. Even if this thickener is not available in the store, it can be replaced with starch, gelatin, or pectin.
