How to use agar agar for your natural jellies

Until a few years ago, many recipes used to be made with gelatins of animal originfrom veal or fish tail, it is increasingly common to find in our country a plant treasure with a great gelling capacity: agar-agar.

What is agar agar

with his mild and neutral flavor, agar-agar is an algae that offers infinite possibilities in the kitchen. To be exact, agar-agar is a mix of eight or ten varieties of seaweed red and strong flavor, of the genus gelidium.

Traditionally the algae they dry in the sunare boiled in vinegar, pressed to extract the water and left to dry in molds until thin, fibrous and light bars are obtained that whiten naturally. The resulting product has algae fiber, calcium and magnesiumbut lacks most other nutrients.

Agar-agar is very common in South and Japan seas (where it is called hanten). The transformation and use of it as a gelling agent began in Japan in the 18th century. Today it is used both in the pharmaceutical and cosmetic industry and in the food industry.

Agar-agar in the kitchen

The gelatin that is prepared with agar-agar is colorless, flexible and much more stable than those of animal origin. Besides, curdles much more easily and less product. To make it, just dissolve the agar-agar in a hot liquid and let it cool.

Agar-agar does not set until completely cool, but once cold it is very resistantsince it holds without losing its solidity at room temperature and even maintains its structure with heat.

The agar-agar is caloric and rich in soluble fiberwhich delays the intestinal absorption of sugars, protects the digestive mucosa and helps regulate intestinal transit. It is suitable for both keep cholesterol at bay as to purify and combat constipation.

It can be found at sheets, strips, strands, flakes, flakes or powder. In flakes and powder, it is used to curdle and gel both sweet and savory preparationssuch as aspics, jellies, mousses, jams, cold fruit flans, emulsified sauces and any food that needs to be curdled even if it is not kept cold.

Natural fruit juices can be curdled as a jelly. The denser the juice, the less amount of agar-agar you will need.

If it is used in fruit purees or compotes, it is better to dissolve the gelatin in one part of the liquid, and then add the puree or compote. For stabilize mousses The agar is dissolved in a little liquid and, once the heat has been lost, it is gently mixed with the other ingredients.

This product can also be used for give a glossy finish to fruit tarts or canapés. In the first case it curdles a syrup and, in the second, a neutral broth or water with dry sherry.

The agar-agar strands They are not usually used to make jelly, but as complement in salads after a half-hour soak in water, soy sauce, vinegar, or other mash liquid.

Keys to curdle the agar-agar

Agar-agar is very easy to use. You only have to choose one flavored liquid and follow a few simple guidelines to achieve the right consistency.

The agar-agar is dissolved in the hot liquid and should not be removed from the fire until well dissolved, which requires between 7 and 10 minutes.

You don’t have to stop stirring nor cover the container, because when it thickens it can bubble and splash. The fire must be moderate. Once dissolved, it let cool completely so that it curdles

Strands, blocks and flakes can soak half an hour before dissolving them to speed up the curdling. He agar powder cannot be soaked.

The amount of agar which is required depends on many factors. A clear liquid is not the same as a thick one, a sweet one than a salty one, or a very acid one than an alkaline one. the amount too varies depending on texture wanted.

Experimenting with the product is usually the best option, but these indicative measures they can help. The amount of agar-agar recommended by half a liter of liquid is:

0.8g for a very soft consistency.1.6g for a soft consistency.5g for a firm consistency.7g for a very hard consistency.

To check if the ratio used is optimal for it to set, remove the liquid with agar from the heat, pour a drop on a plate and let it cool for a couple of minutes. If the drop does not solidify, return the mixture to the heat, add more gelatin and continue cooking for a few ten more minutes.

There are ingredients that make it difficult and even prevent it from curdling the liquid. He shredded coconut and kiwi, makes it almost impossible to curdle. The acidic foods (with a pH less than 4) also cause problems.