You will need
- For marmalade with agar-agar:
- 10 g of sugar;
- 100 ml orange juice (canned
- 200 ml of water;
- 5 g of agar-agar
- 140 g of black currant mashed with sugar.
Agar-agar used instead of gelatin. It has no smell, no taste, and because of its antibacterial contributes to a longer storage of food, in which there is. Sold by agar-agar powder is usually (at least in flakes or plates).
Dissolve agar powder in some warm liquid (water, broth, fruit juice) in the ratio of about one teaspoon per Cup of liquid and leave for about fifteen minutes to swell. Then put the liquid with the agar-agar on fire and, stirring constantly, bring to a boil. When it dissolved completely, remove the liquid from the fire, put the required additives and cool dish at room temperature.
Since the gelling properties of agar-agar are varied to determine the correct proportion, test it in practice. To do this, before cooling the whole mixture, spoon a teaspoon of the liquid and place on half a minute in the freezer. If the mixture is quickly frozen – so the proportion is chosen correctly. You can safely cool the whole dish. If not, dissolve a little powder in a small amount of water and pour it into the mainstream.
When cooking the jelly with agar-agar can be used in any known recipe. Please note that agar-agar will take two to three times less than gelatin.
Marmalade with agar-agar. Dissolve the agar agar in warm water and leave to swell for ten minutes. Candied currants mix with hot water and add juice. Put on fire and bring to a boil. Pour in the water with agar-agar and boil all for five minutes on a quiet fire. Then pour into molds, cool and refrigerate. After complete curing, remove the gummies from the molds, roll each in sugar or coconut.
Agar-agar is fully dissolved in temperature 95-100 degrees, and when cooled to 40-35 degree the solution becomes a gel-like consistency.
For making the marmalade, you can use any juice and any jam or berries pureed with sugar.
Advice 2 : How to use agar-agar
Agar-agaror just agar, is a vegetable substitute for gelatin. This product is extracted from seaweed, has almost no taste and is a very useful additive, providing iodine, calcium and iron. Because the agar has no pronounced taste, it goes well both with sweet and savory dishes.
Cook of agar-agar jelly, which can be submitted as a refreshing dessert or snack. To do this, mix in a small saucepan, 2 cups water and 1/4 Cup of flakes of agar-agar. Simmer for approximately 5 minutes until the agar is completely dissolved. Then pour the mixture into the mold, cool to room temperature and refrigerate until fully cured.
Add to agar-agar fruit and nuts. Dissolve agar-agar in water, mix it with nuts and fresh or tinned fruit. To prepare the jelly layer, pour a little dissolved agar in the form, give it some time to solidify, then put on top of fruit and nuts, again pour the agar and allow to harden. Repeat layers as many times as necessary. Refrigerate the jelly and place in the refrigerator overnight for complete curing.
Cook of agar pudding, adding tofu and/or yogurt. To do this, first dissolve the agar in the liquid. Whisk together the tofu, yogurt and sugar (can be without it), and if desired, add vanilla extract or lemon juice. Connect the prepared mixture with the dissolved agar, and mix well until smooth. Cool before feeding.
Prepare a savoury mousse. Dissolve the agar in soy milk or broth and add to it instead of sugary the following ingredients: ground cashews, cloves, tahini and lemon juice. Ready mousse it is necessary to use cooling.
Experiment with conventional wash dish. Prepare a vegetable broth. Dissolve the agar and add the finely cut vegetables used in preparing the broth. Use any vegetables of your taste. Pour the jelly in moulds cool down at room temperature and refrigerate until fully cured. Jelly ready to serve on lettuce leaves.
Use agar-agar as a side dish. Dissolve it in a little water, mix with orange juice and refrigerate in a pot of that diameter, until the jelly turned to a thickness of not more than 1 cm Slice frozen jelly cubes and serve as a garnish to vegetables.
The agar hardens you if you mix them with liquids will be vinegar or do you add it to foods high in oxalic acid such as, for example, chocolate.
Gelatin you can substitute powdered agar or flaked agar in the ratio of 1:1.
Advice 3 : What is agar agar and where it is used
Agar-agar is a substance derived from red and brown algae of the Pacific ocean and the White sea. This is a plant analogue of edible gelatin. Most often, the agar-agar is used in cooking, also used in cosmetics and medicine.
Useful properties of agar-agar
Algae from which the agar-agar is rich in calcium, iodine, iron, many other nutrients. Agar-agar helps to remove toxins from the body, improves liver function. People who regularly consume foods with the addition of agar-agar, less prone to virus and colds. This substance is often used as an anti-inflammatory agent, laxative. Helps the agar-agar in breast cancer in women by stopping the growth of cancer cells. Treat them hemorrhoids it also helps struggle with excess weight.
Pharmacies sell various medicines based on agar-agar. However, taking them suggest, after consultation with the doctor. Since this product in some cases can cause allergic reactions, skin irritation, diarrhea. Also, do not use agar-agar from products containing vinegar or oxalic acid in large quantities. It is not recommended to combine with chocolate and black tea.
Agar-agar in cooking
The wide use of agar-agar found in cooking. It has no taste, odor and color. As a rule, processed seaweed to sell in the form of granules or powder. From them prepare marmalades, jellies, jellies and many other dishes. Agar-agar is dissolved, for example, in fruit juice or broth, then heated to a temperature above 90°. The resulting mixture is poured into molds and allowed to cool at room temperature. Experienced hostess assured to cook your favorite dishes with agar-agar is much more convenient and faster than gelatin.
For example, you can prepare fruit marmalade. Take a glass of natural juice of your choice – orange, cherry, pomegranate, peach, etc. Approximately 100 g of pour into a separate container. Most of the juice add 10 g of agar-agar. Stir to dissolve the grains, and leave it on for 10-15 minutes. Meanwhile, in an enamel saucepan, add Cup sugar and remaining juice. On a slow fire stirring constantly until the sugar has dissolved. Then add to the pan the juice with agar-agar and bring to a boil. After that, let the resulting syrup cool slightly and pour into molds. Put in the refrigerator for a couple of hours. As soon as the mass hardens, the marmalade is ready.
The agar-agar to help the skin and hair
Useful properties of agar-agar used in cosmetics. The substances contained in the product help strengthen hair, make the skin healthy and young. For hair you can do the following balm. A pinch of agar-agar dissolved in 200 ml of distilled or spring water and heat in a water bath. Then add 30 ml of freshly squeezed orange juice and 2 drops of rosemary and orange essential oils. Mix well and pour the mixture in a glass bottle. Apply the balm to clean damp hair and scalp and massage gently.
Agar-agar over the dry and irritated skin. Half a teaspoon of powder of agar-agar mixed with 50 ml of infusion of chamomile or green tea. On low heat bring to a boil. Let cool to 40 C and apply the gel evenly on clean, damp skin. After 10-15 minutes, rinse agar-agar in warm water. To do such mask it is possible for the skin of the face and other body parts. And frequency of use – at least every day.