Agar Agar

This jellylike substance is a mix of carbohydrates that have been extracted from red algae, a type of seaweed. Typically used by vegans, the resulting recipe will have subtle variances from gelatin: Dishes made with agar will be firmer and less creamy and jiggly than those made with gelatin. Agar-agar recipes also stay firm when exposed to higher temperatures, while gelatin loses some of its stability. Learn More About the Product In cooking, agar-agar is used as a vegetarian alternative to gelatin in a variety of dishes, including puddings, mousses, and jellies, as well as ice cream, gummy candies, and cheesecake. Instructions: Before agar can be added to a recipe, it needs to be dissolved in water and then boiled; it cannot be simply dissolved in a liquid or added directly to food. Dissolve the agar in a liquid in a small saucepan over medium-high heat, bring to a boil, and then simmer until slightly thickened, about five to seven minutes. Agar powder dissolves more quickly than flak