How to use the agar-agar in the kitchen?- Marie Claire
By kitchen and wines of France updated the share by e-mail
Je certifie ne pas envoyer d'e-mail indésirableSubstitut idéal à la gélatine, l'agar-agar est un produit naturel issu d'une algue. On ne compte sur ses avantages : pas de calories, rempli de nutriments, facile à cuisiner et adaptable dans de nombreuses recettes. Si vous êtes tenté(e) de découvrir toutes les manières d'utiliser l'agar-agar, c'est ici !Agar-agar is a red algae that is unanimous in the culinary environment.Containing very little, if not calories, easy to cook and adaptable in many recipes, agar-agar is seen as an economic and vegetable alternative to gelatin which contains pork.But before trying it in your panna cotta or your jam, you have to know a few things about the ways of using the agar-agar.
What is the agar-agar?
AGAR-AGAR (E 406) is a food gelling industry of vegetable origin.It is most often bought in the form of beige powder (although it comes from a red seaweed) in small bags of 4 grams generally.You can also buy them in the form of glitter and in bars but these appearances are less common and less easy to use.
Why use agar-agar?
The agar-agar allows you to replace the gelatin sheets of animal origin, a significant point for vegan people or not eating pork.
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Agar-agar is also a natural product good for our health: it is very rich in minerals, magnesium, phosphorus and potassium.It has large amounts of vitamin B12 which regulates our nervous system.Finally, its oily texture promotes the elimination of toxins and digestion.
Third reason to cook with agar-agar: its gelling power is eight times higher than gelatin.To give you a more concrete example, a clean teaspoon of agar-agar (about 2 grams) is equivalent to three gelatin sheets (or 6 grams of powder).This also makes it possible to significantly reduce the dose of sugar normally necessary in jams for example.
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To cook agar-agar, the powder must be diluted in a small amount of cold liquid, then brought to a boil for about 30 seconds, then cooled.If the agar-agar makes lumps, mix the powder first in its dry form with another ingredient in your preparation, like powdered sugar for example.Please note, check the recipe well before replacing gelatin with agar-agar, because the result is not exactly the same.Indeed, while the gelatin makes your dismense dishes, the agar-agar gives a slightly firmer texture.
How to dose the agar agar?
It is not always easy to dose the agar-agar.Remember only that a clean teaspoon of agar-agar powder is equivalent to two grams.Furthermore, if you have put it too much in one of your preparations and are afraid of getting something too gelled, it is possible to give it more smoothness by adding a little cornstarch or anothercreamy substance like cream, fruit puree or other.If you use the agar-agar without following a recipe, remember that the dosage must also adapt to the liquid or the ingredient in which it will incorporate.For example, you will need more powder to freeze a fruit juice than for white cheese.
Note that it is advisable to consume more than 1 to 3 grams per day of agar-agar under penalty of triggering stomach aches.In addition, pregnant women and diabetics should avoid consuming it because the consequences are still poorly understood.
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