Agar originates from Oriental cuisine. Along with gelatin, it is the oldest gelling agent. The amount of fiber makes agar a quick, firm gelling agent that requires little to gel.
Base: between 2 and 12 grams per liter.
Use: Agar melts between 80°C and 90°C and gels between 35°C and 40°C. Adding sugar makes the process easier. Agar provides a fairly firm gel that is less elastic than kappa. Add cold and bring to a boil while stirring. It is reversible and can be reheated. It can be frozen well.
België (nl)