2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Agar-agar is a product of plant origin derived from red algae. You can use it in making puddings, jellies, marmalades, jams, creams, but not only. Here are its useful properties and how to use it.
What is agar- agar
In Japan, agar-agar, also known as kanten, has been used for over 350 years. Its use has spread to China, Korea and the rest of the Far East. In recent years, agar-agar has spread to Europe and is used mainly in the preparation of vegetarian dishes.
Agar-agar has a high content of glue and carrageenan (substances that turn liquid into jelly). These substances are extracted from various species of red algae, in particular Gracilaria and Gelidium. The main producers are Spain, Chile and Japan. Agar - Agar or simply agar is obtained by treatment, processing and drying.
Benefits of agar-agar
Agar-agar, in addition to being an exclusive substitute for gelatin (obtained by dissolving and subsequent evaporation of animal connective tissue), but is more stable and has a high content of mineral salts such as calcium, potassium, iodine, magnesium, phosphorus. There is a small amount of calories.
In addition, it can be added that it is rich in soluble fiber, which makes it an effective remedy for constipation. These fibers, which are in contact with liquids, swell and create a feeling of satiety.
Tips for using agar in the kitchen
Usually agar - agar is sold in powder form. You can also buy the product in flakes, but these two forms are more difficult to use. To prepare the gel, use 2 tablespoons of agar-agar per liter of liquid. The powder should always be dissolved in a hot liquid (milk, water, etc.), stirring for a few minutes (at least 3 minutes).
Agar-agar requires rapid heating, but for a longer time to harden. Gelatin, in fact, does not harden immediately. The mixture remains liquid while still very hot or on fire. Gelling occurs when the temperature drops below 40 ° C. In case lumps have formed, just put everything back on the fire.
Agar is thermo-reversible, so the gelled mixture can dissolve again and again and gel easily. Over time, agar-agar may lose its gelling power, so it is preferable to use it within 6 months of purchase.
For longer use, it is sufficient to increase the dose of powder in the compound. The use of agar-agar is recommended for people with celiac disease (a disease caused by gluten intolerance) because it is natural and gluten-free.
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