Texturas Agar by Ferran Adria [Agar Agar] (Molecular Gastronomy) - 500g/17.6oz

What Is It?

Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent that has been used in Japan since the 15th century. In 1859, it was introduced to Europe from China, and at the start of the 20th century it began to be used in the food industry. It is commonly used as Vegan substitute for gelatin. It can also be used to make hot gelatins.

• Fine powder used in small quantities
• A natural fiber source
• Gels quickly

How Do You Use It?

Mix AGAR with cold liquid and bring to a boil for 5 minutes. Once removed from heat, AGAR will begin to gel almost immediately. Gel can be served hot (up to 80 °C/176 °F) or cold. Acidic liquids may not fully gel. AGAR gels are prone to weeping over time.