Agar-agar is a word of Malay origin and its translation into Spanish translates as ''Jelly''. It is a gelatinous substance that is obtained from red algae ''Rhodophytae'', specifically from its cell wall. Who dabbled in the first cooking tests is unknown, however it is believed to be of Asian origin, with Japan being the country with the most tradition in using this ingredient in cooking, known under the name "Kanten."
In Europe this ingredient is very new not only for its gelling power, but also for its use in molecular cuisine, which is currently very fashionable. The main producing countries of this algae are the coastal areas of Japan, Morocco, India, the Philippines, Portugal and in Spain, specifically on the Cantabrian coast.
Ways to consume agar-agar
Agar-agar is used in cooking basically as a gelling agent in everyday recipes known as home recipes. It is a high-class thickener for sauces, custards, creams, mayonnaise, jellies, vegetable terrines, curdling fresh cheese. It can be used as an egg substitute both for compacting and in recipes where batters are required.
In haute cuisine, agar-agar is used to make light foams, considered innovative recipes framed under the concept of molecular cuisine.
RECIPE: ''AGAR AGAR AND SEITAN SALAD''
In pastries or sweet dishes it is used to set custards, mousses, jams, juices, compotes, cakes, yogurts, among others. Agar-agar is a difficult product to apply, so the measurements must be exact and respected according to each recipe. Don't try it because its power is quite strong and could ruin your food if you don't know how to use it.
Here are some practical tips before using agar-agar.
- Agar-agar gels more than normal gelatin, so its amount should range between 1.5 grams per liter of liquid.
- You must have precision instruments when measuring it. Such as a digital spoon.
- The agar-agar must boil for at least two minutes for its action to be activated.
- Do not mix agar with cold ingredients, it completely loses its gelling power.
- If you are new to using this ingredient, start by making simple recipes.
Benefits of agar-agar
It is an ingredient loved by the entire vegan community, for the sole fact of being a plant-based gelling agent. It is rich in soluble fibers, which facilitates intestinal transit, avoiding constipation.
Its soluble fibers react by increasing their size when they come into contact with water, generating a feeling of satiety, ideal for people who are on a controlled diet.
Agar-agar is a substance with very wide uses because it is chemically considered a polymer. In the cosmetic industry, it is an ingredient that is a fundamental part in the manufacture of moisturizing, firming creams, and massage oils, among the most common.
