2002年4月23日 · Agar agar has stronger setting properties and, unlike gelatine which requires refrigeration to set, it will set at room temperature after about an hour - although it is advisable …

2001年7月7日 · The Japanese use the agar-agar (Kanten) for sweet confections with sweet bean paste such as Mitsu An with agar-agar gelatin and fruits with sweet azuki bean paste drizzled …

2013年6月3日 · Put the agar ( powdered, if you were using flakes it would be about 3 tablespoons ) ) in hot water ( not cold ) for about 10 minutes. Then heat the remaining water and honey ( it …

2011年3月30日 · It's an interesting discussion. I've heard and read from some folks that the raft method creates a consomme with better mouthfeel than the gelatin-ice filtration method. Also, …

2001年5月4日 · AGAR-AGAR Also called agar, kanten, Japanese gelatine, Japanese moss and Ceylon moss, agar-agar is an Asian product extracted from dried seaweed. Neutral in taste …

2012年10月5日 · 1. Agar- Agar - flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. Grind the agar-agar in a coffee grinder or …

2005年5月29日 · ok heres what i found out. you can substitute powdered agar agar 1 to 1 for gelatin and it still needs to be bloomed and melted the same way as gelatine. Heres where …

2002年1月10日 · 4 to 5 sheets = 1/4 ounce, and will jell 2 cups of liquid, but one might use as few as 3 for a softer texture; and while we're at it: 2 teaspoons of powdered agar-agar = 1 ounce …

2011年7月8日 · I understand how drastically gelatin changes the consistency of the icing, and agar (a seaweed derivative) seems to have a very similar effect. Has anyone used agar in …

2008年1月2日 · My only guess would be that their using some sort of new age agar or lecithin. I would try to emulsify some gelatin into it (some olive oil) and see what happens. We …