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Agar

Agar, also known as agar-agar, is a gelatinous substance derived from red algae, specifically the genera Gelidium and Gracilaria. This vegetarian alternative to animal-based gelatin has found its way into various culinary and scientific applications. Due to its ability to provide a firm texture to food, agar is commonly used as a thickening and stabilizing agent in many products including jams, jellies, and desserts. For home cooks, agar is popular for its ease of use, being available in powder, flake, and bar forms. Unlike gelatin, agar sets at room temperature and requires minimal heat for preparation. Simply dissolve it in a hot liquid and let it cool to form a firm gel structure. Agar's neutral taste makes it a versatile addition to savory dishes, sweet treats, and even beverages.
#20
IN PUDDING & GELATIN
26
CAL / 100G
$3.75
AVG / OZ
agar
92%
CARBS
0%
FAT
7%
PROTEIN
Agar FAQ
Cooking with agar often leads to queries mainly due to its unusual properties and some misconceptions. The most common error people make is in improper measurement and heating, which can lead to unsatisfactory results. A tiny amount of agar can set a large quantity of liquid, and hence using too much will result in an overly firm gel. Another mistake is not boiling the agar; it must be brought to a boil to activate its gelling properties. Getting the most out of agar lies in correct measurement and understanding its gelling nature. It's also worth noting that acidic ingredients can weaken the strength of an agar gel. One lesser-known trick is that, unlike gelatin, an agar gel can be remelted and reset if necessary, making it more forgiving to work with. Agar also sets at room temperature, which can save refrigerator space during preparation of gel-based dishes.
How much agar should I use?
Why isn't my agar setting properly?
Can I use agar in place of gelatin in any recipe?
Can I remelt an agar mixture?
Can I use agar in both sweet and savoury recipes?
I only have agar flakes, how much should I use?
How long does it take for agar to set?
What can I do if my agar mixture is too firm or too soft?
Does agar have any flavor?
What types of cuisine commonly use agar?
Expiration & Storage Tips
When does agar expire?
Unopened agar in its dry form is shelf-stable, and can last indefinitely when stored properly. In general, it's recommended to use within 2-3 years for the best quality. Once agar has been dissolved and used in a recipe, the shelf-life depends on the other ingredients used. For instance, a jam made with agar will last up to one year, while a jelly or pudding might only last 1-2 weeks in the refrigerator, or 2-3 months in the freezer.
How do you tell if agar is bad?
Dry agar is quite hardy and does not spoil easily. However, if it develops an off smell, or shows signs of mold or bug infestation, it is best to discard it. If agar has been used in a recipe, the product itself will provide indications of spoilage - by developing mold, an off smell, changes in color, or changes in texture.
Tips for storing agar to extend shelf life
• Store dry agar in a cool, dark, and dry place like your pantry. A container with a tight seal is typically the best way to store agar to prevent moisture and bugs from getting in. • Refrigerate dishes made with agar promptly. As a rule, do not leave them at room temperature for more than two hours. • In the refrigerator, keep your dishes in airtight containers to protect their taste and texture. • Agar-based dishes can be frozen, but they may lose some of their texture. When defrosting, do it slowly in the fridge to help minimize changes in texture.
EXPIRES WITHIN
9 - 15
MONTHS
Health Info
Macros
0g
CARBS
0g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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