Agar bars are white, lightweight, and made of freeze-dried agar agar. They can be ground in a coffee or spice grinder so they dissolve more easily, or they can be broken up by hand. One bar is equivalent to 2 teaspoons (about 4 g) of agar powder. [2] X Research source Agar agar flakes can also be ground in a coffee or spice grinder and are less concentrated than the powder. They are white and look a little like fish food. Two tablespoons (about 8 g) of agar agar flakes is roughly equivalent to 2 teaspoons of agar agar powder. [3] X Research source Look for agar agar in natural food stores, Asian grocery stores, or online.
If you are substituting gelatin with agar agar, you can use the same amount of agar agar powder to thicken the recipe. Otherwise, for every 1 teaspoon (3 g) of gelatin you will need to use 1 tablespoon (4 g) of flakes or 1/2 bar. If you are trying to jellify a somewhat acidic liquid, such as those derived from citrus fruits or strawberry, you may need to add more agar agar. [5] X Research source Some fruits are too acidic or contain enzymes that prevent gelling and must be broken down by being cooked first. These fruits include kiwi, pineapple, fresh figs, papaya, mango, and peaches. [6] X Research source Using canned versions of these fruits will cut out the extra step of cooking them, since canned fruits have all been pre-cooked. [7] X Research source You can also hydrate the agar agar in boiling water and then mix in the acidic liquid.
Warm up the liquid as much as possible. One advantage of agar agar is that it begins to set at a higher temperature than gelatin, so it is a solid at room temperature or even when you warm it up. The liquid will begin to gel when it falls below 113 °F (45 °C). Because the addition of other ingredients may cause the temperature to drop and the agar agar to set before you are ready, getting the liquid as hot as you can will make it less likely to drop below 113 °F (45 °C) until you remove it from heat. If you are making an alcoholic gel, boil the agar agar with any juices or mixers first, then whisk the alcohol in at the very last moment. This will prevent the alcohol from evaporating.
If you’re not sure if you used the right amount of agar agar, pour a small amount in a cold bowl to see if it firms up. If it doesn’t set after 30 seconds, add more agar agar. If it’s too firm for your liking, add more liquid. [9] X Research source Don’t stir or shake the agar agar jelly until it has completely set, or it will collapse. [10] X Research source Don’t grease, line, or oil the mold before pouring in the mixture. It should pop out of your mold just fine, and these things can actually affect how well your mixture gels. [11] X Research source Unlike gelatin, you can melt the gelled mixture (if you wanted to add another ingredient, pour it into a different mold, add more agar agar to make the gel firmer or add more liquid to soften it), bring it to a boil again, then cool it again without compromising its gelling abilities. [12] X Research source
Try boiling chocolate milk with agar agar powder, then adding a pinch of cinnamon. Pour it into little glasses to cool for a rich treat. Remember that certain acidic fruits may require extra steps, as their acidity or enzymes interfere with agar agar’s ability to gel. Pour the mixture in silicone molds in cute shapes. Then your jelly candies can look like stars, kittens, hearts, shells, or any other shapes you can find.
Try mixing agar agar with the ingredients for a hot toddy and serve the cubes warm at holiday parties.
If you want to thicken the pudding or custard, add a little xanthan gum. If you want to thin out the dessert, stir in a little water or another liquid.
Make sure you check with your doctor before embarking on this diet. Make snacks using agar agar to stay full throughout the day, or mix it into your meals so you stop eating sooner than you normally would. Be aware that agar agar can also stimulate your intestines and make you need to use the bathroom. [17] X Research source Make sure you take agar agar with at least 8 fluid ounces (240 mL) of water, otherwise the agar agar can swell and possibly block your esophagus or intestines. [18] X Research source
If you have sudden, severe pain in your abdomen, swelling in your abdomen, and vomit or become nauseous, do not take agar agar. Call your doctor instead, as you may have a bowel obstruction. [20] X Research source Make sure you take agar agar with enough water, at least 8 fluid ounces (240 mL), for it to work as a laxative. [21] X Research source
