Sunday, March 22, 2009
Do you know of Agar- Agar? Or Agar2?
I had read many recipes from France using this..And was always curious..I spotted a recipe that made me buy some this week..And although I have not made that recipe yet..I did do a couple of trial runs to see how I liked working with this and I do.
I started with the small coffee flan above..
It's a very healthy natural product to work with and I will keep sharing when I continue to experiment with it..
From Food Epicurious:
Also called kanten and Japanese gelatin , this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
I have visions of retro aspics:)