How to Use Agar Agar Flakes

Agar can be substituted for gelatin in many cases.

There are a number of gelling agents derived from seaweed that have culinary applications, ranging from the carrageenan in your ice cream to the sodium alginate used by avant-garde chefs. The most important for home cooks is agar agar, a widely used gelatin substitute. It is suitable for vegetarian or vegan diets, and its plant-based origin makes it suitable for those with religious dietary constraints as well. It can be found in the form of solid bars, powder or flakes.

Things You'll Need

• Measuring cup
• Agar flakes
• Saucepan
• Food processor or spice grinder (optional)

Instructions

1. Measure 2 cups of water, or the liquid called for in your specific recipe. Sprinkle 3 tbsp. of agar flakes over the liquid, and allow it to soften for five to 15 minutes. Longer soaking time will help the agar dissolve more quickly.

2. Bring the pot to a boil over moderately high heat. Agar has to be cooked at a full boil for five minutes or it will not set properly. Stir the solution as it boils to ensure that all the flakes are fully dissolved.

3. Add the agar solution to your recipe as directed, either hot or slightly cooled. Agar will set at room temperature, so if your recipe calls for it to be cooled you will need to watch it closely.

Tips & Warnings

• Agar flakes will dissolve more quickly if they are ground to powder in a spice grinder or with a mortar and pestle after you've measured them.

• The amount of agar can be increased or decreased slightly, depending on the firmness of the gel you're trying to achieve. Use less for a soft dessert such as panna cotta, more for a jelly mold that will need to hold its shape.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• The Cook's Thesaurus; Gelatins; Lori Alden; 2005
• Delicious Magazine; Agar; October 2008