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Article: Cooking With Agar
- Article from:
- The Washington Post
- Article date:
- June 11, 2003
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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When working with agar flakes, there are a few basics you need to
know before taking on a recipe. We turned to "Vegetables From the
Sea" by Jill Gusman (HarperCollins, 2003), from which this advice is
adapted:
"Unlike animal-based instant gelatins that dissolve in water, agar
flakes have to swell up first with liquid before they dissolve
easily. Otherwise, the flakes will turn into clear, sticky little
pearls. Always soak the flakes first in the liquid you'll be using in
the recipe. Then slowly bring the agar flakes in the soaking liquid
just to the boiling point. Lower the heat and simmer until the flakes
are no longer visible, about 1 minute. Stirring with a wire whisk
helps break up any ...
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