Description
Agar is a dried broth of tengusa seaweed. The liquid that is produced by boiling the seaweed has a gel-like consistency after cooling. This mass is spread over a special mat and is dried for 14 days in the sun and frost (agar is always produced in winter). The dried agar is then either chopped into small sticks or ground into flakes.
Tips:
- Soak 1 stick into 500 ml cold water for at least 30 minutes
- Check the agar stiffness by putting a little bit of the liquid on a plate while cooking and place it in the fridge. Agar should stiffen within a few moments. If it is sparse, pour flakes and keep on cooking. If it is too stiff, add a little bit of fluid.
- Agar can be cooked in any fluid - fruit juice, plant-based drink or cow milk, in a salty broth...
- There is no problem to flavour it with acidic ingredients such as lemon or vinegar, but avoid combining with vinegar - agar stiffens poorly.
Recipes:
- Jam - blend or crush 500 g fruit and bring to boil, add pre-soaked 2 tablespoons agar and cook until dissolved. At the end, add a sweet flavour, you can use for example agave syrup. Store in the fridge, or preserve in the usual way.
- Jelly candies for kids or decorations for desserts - dissolve agar in fruit juice and pour into ice molds. You can also let the fluid stiffen in a thin layer and cut out various shapes.
Composition
Agar – agar. May contain traces of gluten.Storage
Store in a dry place at temperatures up to 25 ° C. Do not expose to direct sunlight and moisture.
