Agar is a vegetarian source of gelatin made from seaweed. It is sold as flakes, powder, and in bars or sticks. It is colourless, odorless and tasteless.
It dissolves best in hot liquids and gels faster with refrigeration.
I use it in desserts, puddings, aspics, salads and fillings.
Subscribe to our e-mail newsletter to receive updates.
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
Subscribe to our e-mail newsletter to receive updates.
Hot and Sour Buckwheat Noodle Salad
Agave Nectar- Naughty or Nice?
Lentil and Artichoke Grilled Pizza
Green Tea
(Bacon-Wrapped) Mushroom Buckwheat Burgers With Cashew Butter
Out now: The Fair Trade Ingredient Cookbook
Dried Fruit and Spice Muffins
Guide to Tasting Olive Oils
Earth Day at Nella Cucina
Tofu Caprese Stack for #WorldMilkDay
Nettie's Copyright © 2024. All Rights Reserved.
Powered by WordPress. Designed by 