Accueil Agar
Agar Agar
Agar Agar is a natural product without flavor, which is
rich in iodine and trace elements and has a slightly laxative properties. The flakes are produced by a traditional method of cooking.
Just squeeze the algae and natural form bars thanks to the freeze. Then just grind bars powders.
Agar Agar has properties more powerful than gelatine which requires refrigeration. For Agar Agar, simply leave
one hour at room temperature. But it is advisable to store dishes gelled with agar-agar in the refrigerator
because it is a food rich in protein.
What is Agar Agar?
Basically, it's just a red algae that reduce to powder by various
manipulations. It has no taste, odorless, very little heat and when
it incorporates a food preparation, it gels. It is widely used in
cooking since it can replace the gelatine animal. Agar agar is used
for healthy cooking and light, it is part of new food trends, yet
the Japanese have discovered the 17th century. Virtually zero
calories, but so very rich in minerals, mucilaginous texture helps
eliminate toxins and improves digestion, however, composed of
fibers, it acts on intestinal transit so be careful to overdose or
it would laxative. The advantage of the agar is that it is
antibacterial so the microbes can not develop there, so you can keep
longer the dishes you have prepared. In the food industry, it is
much used as an additive in ice creams, candies, for example under
the designation E406. The benefit of consuming agar-agar is that
it's a totally harmless.
Instructions...
Gelatin agar is used by two kinds of people, those who do not use
animal gelatin, which can make food they usually put aside as cream,
frozen... and those who want to cook light. Mix well the agar in a
little water or in the liquid preparation and add this mixture to
the mixture. For gels that must bring the temperature to 85°C, we
can either bring the whole to a boil, prepare the solution is on one
side and fold the rest of the preparation. The gel strength of agar
is eight times that of animal gelatine, it is completely colorless
and odorless making once gelled, it can provide with all kinds of
food preparation: desserts, jams, jellies, creams and sauces. As
for the jam, add the agar agar pre-diluted in a little water after
cooking, agar agar keeps the nutritional qualities of fresh fruit
while reducing the cooking time.
Use Agar Agar
To learn how to tame the agar powder, nothing beats a recipe. The
most common dosage powder/liquid ratio of 2 grams per 500 ml. In
this recipe, we will take the milk plant. Then poured the cold milk
in a saucepan and throw dust in rain agar in milk. Are mixed and
cooked over medium heat. When the solution begins to boil, simmer it
for 20 seconds. Then added what you will, for example, barley syrup
to sweeten and poured into small glasses. Once cooled the
preparation, we get a frozen milk farm. If it is to be creamier, add
another substance, such as cream, fruit puree, cheese... Instead of
milk, you can put tea, fruit juices, vegetables, broth... And we
personalize with crème fraiche, mashed fruits, vegetables...