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100% Pure Agar Agar (e406) for use as a gelling agent in molecular gastronomy. Agar is extracted from the Gracilaria species of red seaweed and is a popular gelatin-substitute for vegan applications. Also known as kanten, agar agar is derived from a bright red sea vegetable. An excellent gelling agent and thickener in many processed foods, agar agar has recently attracted avant garde chefs due to its flexibility with heat. Will form gels at 88 F and does not melt below 136 F.
Sturdy, stable, and strong. Up your plating presentation, up y...
Fluid gels are weak gels that stay solid until you're ready to...
Spherification is broadly broken up into 2 techniques - Algina...
Turn your stocks and cocktails from cloudy to crystalline in a...
Go Fish!
