Molecular Gastronomy - Gelification (Agar-Agar)

Where does it are derived from? In molecular gastronomy, gelification, is done by way of a gelling substance, the Agar-Agar. This additive stems from the cell walls of red algae. You will see it a good deal in Asian culinary tradition. The name Agar-Agar means jelly. A well used Japanese story tells that the gelling substance was discovering from the mid 70s.

The history earning a living for? In molekylaergastronomi, modern cooks used the Agar-agar to its gelling capabilities. Every single child get the gel formation, you must give to a broil a liquid after which it cooled the additive there. The liquid temperature has to be at between 32°C and 43°C. This additive doesn't smell or taste anything. It adds texture and enhances the other aromas. The texture depends of the proportion of the additive: More you placed agar-agar, more firms will probably be.

How can it work? Cooks who do sifon flaske, can used this additive to perform spaghetti, prisms, lentils or pearls.

Applications? The most important strength on this additive is his ability of stabilizers and thickeners. For that, quite a few in icing, meringues and pie fillings. It may also be use to improve yogurt texture or perhaps fruit confectionery preparation.

Balanced diet? This additive is great for people that check out what you eat. It is calorie-free and still have more than 80% fibers. Also, in jam's confection, the agar-agar gives more taste of fruit and that way, you won't have to put a whole lot of sugar while in the recipe.

Tips on how to undertake it? - For dissolution of your agar-agar, we recommend you to have aid blender are going to dissolved it in boiling water. - This additive doesn't residue anything. You could take 2g of this as opposed to 3 gelatin sheet.

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