Agar agar, also known simply as agar or kanten, is a gelling agent of plant origin that is obtained from algae. It has many applications, but is mainly used in the kitchen. Agar agar is odorless, tasteless and has only three calories per gram. This article will teach you how to prepare it and describe some of its uses.
Steps
Method 1 of 3: Preparation
Step 1. Obtain agar agar in the form that best suits your purposes
This gelling agent is typically sold in three different forms: powder, flake or bar. All three forms give excellent results; the biggest difference lies in the ease of preparation. The powder formulation is undoubtedly the simplest to use and can replace an equal amount of animal gelatin (5 g of gelatin corresponds to 5 g of powdered agar agar). The powder also dissolves much better than flakes or bars. For all these reasons, if you don't know which formulation is best to use, rely on powdered agar agar.
- The bars are white, light and composed of dried and frozen agar. You can grind them with a coffee grinder or a spice grinder, so that they dissolve more easily in liquids; alternatively you can break them by hand. Each bar is equivalent to 10 g of powdered agar agar.
- Flakes can also be ground, but they are less concentrated than the powdered product. They are white and vaguely resemble fish feed. 30 g of agar flakes are approximately equivalent to 10 g of powdered product.
- You can buy agar agar at organic food stores, oriental grocery stores, and even online.
Step 2. Add the agar to the liquid and mix with a whisk
The consistency of the gel you get depends on the amount of gelling product. If the recipe does not give you any dosage for this, you can follow this guideline: to thicken 250 ml of liquid, use 5 g of powdered agar agar, 15 g of flakes or half a bar.
- If you are replacing the gelatin with agar, you can use the same amount of powder to thicken the liquid or add 15g of flakes or half a bar for every 5g of gelatin.
- If you need to gel an acidic liquid, such as citrus or strawberry juice, you need to increase the doses of agar agar.
- Some fruits are too acidic or contain enzymes that prevent gel formation; for this reason they must be cooked so that these elements are inactivated. Among these fruits we remember kiwis, pineapple, fresh figs, papaya, mango and peaches.
- If you buy this canned fruit, you can avoid cooking it, as it has already been cooked. You can also rehydrate the agar agar with boiling water and then incorporate it into the acidic liquid.
Step 3. Bring the solution to a boil and then turn the heat down to simmer
If you have chosen the powdered agar, you will need to simmer it for 5 minutes, while the bars and flakes need 10-15 minutes. Stir the mixture until the gelled product is completely dissolved. This hydrates the agar agar and allows it to thicken the liquid as it cools.
- Heat the liquid as much as you can. One of the advantages of agar is that it gels at higher temperatures than regular gelatin, so it is solid at room temperature and even if you heat it up a little. The liquid begins to thicken around 45 ° C. As the addition of other ingredients may cause the temperature to plummet, it is important that the agar solution is as hot as possible, otherwise it will start to solidify before you have finished the preparation.
- If you are making an alcoholic gelatin, boil the agar agar with the juices or other ingredients first and add the alcohol only at the last moment so that it does not have time to evaporate.
Step 4. Pour the mixture into a mold or container indicated and leave it at room temperature for it to solidify
The mixture will start to become gelatinous around a temperature of 40-45 ° C and will remain so as long as the temperature does not exceed 80 ° C. There is no need to refrigerate the gel, unless the recipe calls for it to be served cold. For this reason you can leave the dish at room temperature without fear of it melting or collapsing on itself.
- If you are unsure of the correct doses of agar agar, pour a small amount into a bowl of cold liquid and see if it thickens. If the gel has not changed after 30 seconds, add more agar. If the gel is too thick, add more liquid.
- Do not mix or shake the agar jelly until it has completely stabilized, otherwise it will collapse in on itself.
- Do not grease, butter or line the mold with any product before pouring the mixture. The agar jelly will always come out perfectly from the mold and the extra ingredients may interfere with the gelation process.
- Unlike common animal gelatin, you can melt the agar mixture (e.g. to incorporate another ingredient, change mold, add more agar to solidify further or more liquid to soften it), bring it to a boil again and finally cool it once more without compromising its gelling properties.
Method 2 of 3: In the Kitchen
Step 1. Make jelly candies with fruit juice or sweetened milk
Agar is completely tasteless, so it does not affect the taste of any ingredient. This makes it a versatile product that offers you tons of opportunities. These candies will be solid at room temperature, so you can leave them in the tray or bowl of sweets without worrying about them melting, making the container dirty. Try mixing the agar with tea, juice, broth, coffee, or any other ingredient you like!
- Bring some chocolate milk with agar agar powder to a boil and then add a pinch of cinnamon. Pour the mixture into small glasses and wait for it to cool. You will have an irresistible treat.
- Remember that some acidic liquids need extra preparation, because their low pH or the enzymes they contain inhibit the thickening capacity of the agar.
- Pour the mixture into silicone molds that have fun shapes. Your gummy candies can be shaped like stars, kittens, hearts, shells or whatever you prefer based on the molds you can find.
Step 2. Make "solid" versions of your favorite cocktails
You can make alcoholic jellies to serve at your party by boiling the non-alcoholic ingredients with agar. Once the mixture is "cooked" and the agar agar has dissolved well, you can pour in the alcohol and mix. Transfer the mixture into shot glasses or an ice cube tray and wait for it to solidify.
Try mixing agar with other ingredients to make a solid hot toddy to serve in hot cubes during the holidays
Step 3. Use agar as a substitute for egg whites
If you need to make a recipe that uses egg whites, but are allergic, vegan, or just don't like them, then agar is a great alternative. To replace an egg, mix 15g of powdered agar with 15ml of water. Use a hand blender or whisk, mix the mixture vigorously to whip it and place it in the fridge to reduce the temperature. When the mixture is cold, work it one more time with the whisk or blender. At this point you are ready to use it instead of egg whites in your oven preparations; know that it will not alter either the flavor or the color.
Step 4. Make a vegan pudding or custard with the fluid agar gel
These gelatinous desserts, in general, are prepared with many eggs that have the function of thickening and giving consistency to the dish. Instead of using eggs, make a water-agar-based mixture by following the instructions in the first section of the article. Use a normal blender or immersion model to homogenize the gel and make it a smooth mixture; then combine it with the rest of the ingredients and you will have a delicious dessert without eggs.
- If you want to thicken the cream or pudding, add a pinch of xanthan gum.
- If you prefer a more liquid dessert, mix in a little water or another liquid ingredient.
Method 3 of 3: For Health
Step 1. Use agar to inhibit appetite
This product, once in the stomach, expands and gives a feeling of satiety. In Japan, this trick is known as the "kanten diet" and is used by many people to avoid gorging themselves too much. Individuals with type 2 diabetes who integrated agar into their diet significantly lost weight and improved metabolism. Agar also appears to be an effective glycemic stabilizer.
- Always consult your doctor before starting this type of diet.
- Snack agar to keep you full throughout the day, or incorporate it into your meals to stop eating earlier than usual.
- Remember that agar agar is also a laxative and may increase your urge to go to the bathroom.
- Remember to take it with at least 240ml of water, otherwise it could block your esophagus or intestines.
Step 2. Try agar pills to stimulate bowel movements and as a laxative
Agar is made up of 80% fiber and can help resolve constipation. However, you should never use it if you have an intestinal blockage (a deformation or obstruction of the intestine that prevents the passage of gas or stool) as it could make the situation worse.
- If you experience sudden stabbing pain in the abdomen, if your belly swells, you are vomiting or feel nauseous, do not take the agar. Call your doctor or, better yet, run to the hospital, as you may have an intestinal blockage.
- Remember to always take the agar with at least 240ml of water if you want it to be an effective laxative.
