Molecular Gastronomy - Gelification (Agar-Agar)

Where manages to do it derive from? In molecular gastronomy, gelification, is performed by a gelling substance, the Agar-Agar. This additive originates from the cell walls of red algae. You can observe it a great deal in Asian culinary tradition. The name Agar-Agar means jelly. A vintage Japanese story tells that it gelling substance was discovering inside mid 70s.

What exactly is it employed by? In opskrifter agaragar, modern cooks used the Agar-agar to its gelling capabilities. As a way to get the gel formation, you must bring to a broil a liquid and then cooled the additive inside. The liquid temperature really needs to be at between 32°C and 43°C. This additive doesn't smell or taste anything. It adds texture and raises the other aromas. The texture depends of your proportion of the additive: More you'd put agar-agar, more firms it will be.

What makes it work? Cooks who startsaet lattergas, can used this additive to carry out spaghetti, prisms, lentils or pearls.

Applications? The most important strength of your additive is his ability to stabilizers and thickeners. Because of that, not merely in icing, meringues and pie fillings. It's also use to raise yogurt texture or perhaps fruit confectionery preparation.

Healthy food choices? This additive is perfect for folks that take a look at what they eat. It is actually calorie-free and also have a lot more than 80% fibers. Also, in jam's confection, the agar-agar gives more taste of fruit and that way, you don't need to put a whole lot sugar from the recipe.

How to undertake it? - For dissolution on the agar-agar, we recommend you to have assist blender will be dissolved it in boiling water. - This additive doesn't smell anything. You are able to take 2g of this instead of 3 gelatin sheet.

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Molecular Gastronomy - Gelification (Agar-Agar)
Molecular Gastronomy - Gelification (Agar-Agar)