Agar, dried into crystals ready for use.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Agar along with all the trcipes employing Agar presented on this site, with 75 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Agar recipes added to this site.
These recipes, all contain Agar as a major wild food ingredient.
A vegetarian alternative to gelatine, agar (also known as agar-agar) is the jelly that results from boiling several kinds of red algae to extract the polysaccharide (complex sugar) that supports their cell wall structure. (It is also known as kanten or Japanese gelatine.) It's dried and sold in powder form, flakes or bars and is also used as a stabiliser or thickener in many food products. It's available from the larger branches of most supermarkets as well as Asian grocers (it's frequently used in Asian cuisines). Useful if you want to make a jelly using pineapple, kiwi fruit or papaya, because these fruits break down the protein found in gelatine, preventing the jelly from setting.
Agar consists of a mixture of agarose and agaropectin. Agarose, the predominant component of agar, is a linear polymer, made up of the repeating monomeric unit of agarobiose. Agarobiose is a disaccharide made up of D-galactose and 3,6-anhydro-L-galactopyranose. Agaropectin is a heterogeneous mixture of smaller molecules that occur in lesser amounts. Agar is useful in culinary terms, because it melts at 85°C and re-solidifies between 32 and 40°C. Thus it dissolves in hot food but begins to crystallize out and thus solidifies the food as it cools. This is why agar-agar is used as a gelling agent.
The word 'agar' is derived from agar-agar, the Malay name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as: kanten, China grass,Japanese isinglass, Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar.
It is found in high concentrations in Irish Moss (carragheen) which is why this seaweed is often boiled with fish and milk to make puddings and terrines that set naturally.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Agar recipes added to this site.
These recipes, all contain Agar as a major wild food ingredient.
A vegetarian alternative to gelatine, agar (also known as agar-agar) is the jelly that results from boiling several kinds of red algae to extract the polysaccharide (complex sugar) that supports their cell wall structure. (It is also known as kanten or Japanese gelatine.) It's dried and sold in powder form, flakes or bars and is also used as a stabiliser or thickener in many food products. It's available from the larger branches of most supermarkets as well as Asian grocers (it's frequently used in Asian cuisines). Useful if you want to make a jelly using pineapple, kiwi fruit or papaya, because these fruits break down the protein found in gelatine, preventing the jelly from setting.
Agar consists of a mixture of agarose and agaropectin. Agarose, the predominant component of agar, is a linear polymer, made up of the repeating monomeric unit of agarobiose. Agarobiose is a disaccharide made up of D-galactose and 3,6-anhydro-L-galactopyranose. Agaropectin is a heterogeneous mixture of smaller molecules that occur in lesser amounts. Agar is useful in culinary terms, because it melts at 85°C and re-solidifies between 32 and 40°C. Thus it dissolves in hot food but begins to crystallize out and thus solidifies the food as it cools. This is why agar-agar is used as a gelling agent.
The word 'agar' is derived from agar-agar, the Malay name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as: kanten, China grass,Japanese isinglass, Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar.
It is found in high concentrations in Irish Moss (carragheen) which is why this seaweed is often boiled with fish and milk to make puddings and terrines that set naturally.
The alphabetical list of all Agar recipes on this site follows, (limited to 100 recipes per page). There are 75 recipes in total:
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