It is made from red and purple seaweed. The seaweed is harvested, dried and blanched, then boiled in water. The seaweed is then strained out of the water and discarded, and the water evaporated down to leave the powder. Other methods freeze dry and dehydrate the seaweed, then grind it. You can buy the resultant powder in flake, bar or powder form.
Agar-Agar works by absorbing and retaining moisture molecules. It has one significant advantage over gelatin, which is that it will stay set at room temperatures, unlike gelatin which eventually melts.
Cooking Tips
Substitute Agar-Agar on a one-for-one basis with gelatin. If you are using a bar of Agar-Agar, rinse first in cold water, and break into small pieces. Simmer Agar-Agar in whatever form you are using it in water or other liquid for a while to get it to dissolve.
Do not use in combination with vinegar, rhubarb, spinach or chocolate, as will not set. One bar of Agar-Agar will set two cups of liquid.
Substitutes
Gelatin
 |
|
Amount
|
| Calories | |
1.5
|
| Fat | |
0 g
|
| Saturated | |
0 g
|
| Trans | |
0 g
|
| Cholesterol | |
0 mg
|
| Carbohydrate | |
.35 g
|
| Fibre | |
.05 g
|
| Sugars | |
0 g
|
| Protein | |
.05 g
|
| Potassium | |
11.3 mg
|
Nutrition facts source: USDA http://ndb.nal.usda.gov/ndb/foods/show/3304?manu=&fgcd=
Equivalents
One bar of Agar-Agar = 4 tablespoons flakes = 2 teaspoons powder
1 tablespoon = 5 g
Literature & Lore
The name Agar-Agar is Malaysian. It has been produced there for many centuries.