It actually sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. It is also known as agar-agar, ...
Agar-agar
A setting agent obtained from seaweed. Widely used in Asia, for it sets without refrigeration. Available in powder form from chemists or in packets from Chinese grocers or health food stores. It is also sold in strands.
Agar-Agar
A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars
Al dente ...
Agar-Agar A seaweed based vegetarian alternative to gelatin, used as a stabilizer or thickener.
Albumen Egg white.
Allspice A spice, berry used as a flavoring.
Agar-agar
A gelatinous substance made from seaweed and used as a setting or thickening agent. It can be bought from health-food stores.
Aioli ...
agar-agar: A gelatine substance made from seaweed
aiguillettes: small strips of cooked meat or fish (from the French; anguiles, meaning needles)
ail: garlic ...
agar: clear, colorless form of seaweed used as a thickener in recipes. Vegan substitute for gelatin.
agave nectar: a natural sweetener with a low glycemic index that is made from the wild agave plant; an excellent substitute for honey.
Agar-Agar - seaweed used as a thickening agent, as is gelatin
Aiguillettes - thin strips of meat or fish.
...
agar-agar - processed seaweed, grayish white in color and comes in sticks, flakes, granules or powder. It is a vegetarian gelatin. After it is soaked in cold water, it becomes bouncy, resilient, and crisp.
Agar - A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry.
Agar agar
Tan Choy [Chinese], Akkaraka [Tamil]
Jelly or Gelatin derived from seaweed. Strands of dried 'transparent' seaweed, that look like plastic raffia strings, are available packaged in small bundles.
Agar-agar is typically sold as packaged strips of washed and dried seaweed, or in powdered form. Raw agar is white and semi-translucent. For making jelly, it is boiled in water at a concentration of about 0.7-1% w/v (e.g.
Agar, Arrowroot Starch, Carrageenan (Lambda, Iota, Kappa), Calcium Salts, Clearjel, Cornstarch, Gelatin, Gellan Gum, Glucose, Guar Gum, Gum Arabic, Gum Tracaganth, High Methoxyl Pectin, Isomalt, Konjac, Locust Bean Gum, Low Methoxyl Amidated Pectin, ...
agar [ah-gahr, ag-er]
A gelatinlike product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a substitute for gelatin, in adhesives, as an emulsifier, etc.
Agar
A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin.
4g agar-agar
For the mackerel tartare
2 very fresh mackerel, filleted, skin and pin bones removed ...
Agar, also known as "agar-agar" or "kanten": a vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried.
Agar-Agar Japanese gelatin made from dried seaweed. Agari The Japanese Sushi-bar term that refers to green tea. Agemono A term that refers to deep-fried or pan-fried foods. Aji Filleted and marinated Spanish horse mackerel.
agar-agar (Malay) An Oriental seaweed used by commercial food pro-
cessors as a gelatin substitute in soups, sauces, jellies, and ice cream; it has a remarkable capacity for absorbing liquids-far greater than that of gelatin or isinglass.
Agar Agar Also called kanten or Japanese gelatin, it's a clear, tasteless alternative to animal or chemical-based gelatin and comes in opaque flakes.
Agar Agar A vegetable setting agent derived from a number of seaweeds which have been processed by boiling and drying. Used in many set sweets and desserts in Asian cuisine.
Dissolved in hot water and cooled, agar becomes gelatinous; its chief use is as a culture medium for microbiological work (e.g. agar plates).
The Irish use carrageenan, the gelatinous substance of carrageen seaweed, as a thickening agent, and agar, dried seaweed, is used throughout Asia.
Agar-Agar: Seaweed gelatin
a la king: a method of preparing meat, fish or poultry in a creamy seasoned sauce.
Alogbati: Malabar spinach
Alugbati or Alogbati: Red stemmed vine whose green leaves are used for cooking.
Other types of food additives may thicken food, like agar or pectin, color food, like various food colorings, or bind food together (emulsify) like soy lecithin.
There are a number of vegetarian-appropriate setting agents on the market " among them agar-agar (powder, strips, or flakes from a sea vegetable), arrowroot (a starchy powder from the tropical tuber of the same name), ...
China Grass: dessert made from dissolving Agar-Agar in sweet milk. It is then flavored with various spices, colorings and then chilled.
Chirongi or Charauli: Small rounded nuts resembling Egyptian lentils. Used in puddings or pullaos.
Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar.
search
A popular Japanese confection made from adzuki-bean paste and agar. Adzuki beans are small, dried, russet-colored beans with a sweet flavor. Agar is a thickening agent made from seaweed. Yorkshire pudding ...
anmitsu.. dessert made from (agar-agar), an, and sugar.
asa gohan.. breakfast.
awabi.. abalone.
A Japanese sweet, similar to Turkish Delight, made from adzuki bean jam and agar-agar.
Yorkshire Pudding: ...
Gelatin comes from two sources: collagen, which is a protein found in the connective tissue and bones of animals, and from certain algae (agar-agar). Professionals normally use the gelatin from algae.
The truth that makes men free is for the most part the truth which men prefer not to hear.
Herbert Agar
Featured article ...
galactose - A monosaccharide occurring in both levo (L) and dextro (D) forms as a constituent of plant and animal oligosaccharides (lactose and raffinose) and polysaccharides (agar and pectin).
 See also: Gelatin, Water, Cooking, Sugar, Fruit
  
|
RSS
