Use Agar Agar

Agar agar is the "vegetarian gelatine". It is sometimes also referred to as "kanten" (the Japanese term). It is derived from a South East Asian seaweed (indeed, its name is Malay for jelly, so in effect we say "jelly jelly" when we say agar agar). This article sets out how to use agar agar.

Steps

 * 1) Find it. Agar agar is widely available in health food stores, good quality supermarkets that carry health food lines, Asian grocery stores and online. it can be purchased in powdered form, flakes, threads or bars.
 * 2)  Understand the differences between agar agar and gelatine. Agar agar has several advantages over the traditional gelatine, namely:
 * 3) *It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons
 * 4) *It has no taste, no odour and no colour
 * 5) *It sets more firmly than gelatine
 * 6) *Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up
 * 7) *Agar agar helps to bring on a sensation of feeling full, which can aid dieting
 * 8) *It is used as a digestive aid by some people, to ease stomach upsets
 * 9) Use agar agar for your cooking needs. Here is how to use it:
 * 10) *Dissove 1 tablespoon of agar agar in 4 tablespoons of hot water; this may need up to 10 minutes
 * 11) *Bring it to the boil
 * 12) *Simmer for one to five minutes for powder and 10 - 15 minutes for flakes
 * 13) *Mix well with warmed ingredients
 * 14) *Put aside to set. As the ingredients cool, the agar agar will set.
 * 15)  Note that the same amount of powdered agar agar can be substituted for powdered gelatine in a recipe. One teaspoon of agar agar powder is one tablespoon of flakes.

Tips

 * Setting point is around 50ºC, making it very important to work with agar agar when it is over this temperature. Be careful not to introduce anything cold until you are ready for it to set, as it will set instantly.
 * It is known as E406 if you're reading food labels.
 * It is rich in iodine and trace minerals.
 * Add more liquid if agar agar firms too much. It can be reheated if needed.

Things You'll Need

 * Agar agar powder or threads
 * Boiling water
 * Recipe needing setting

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