What is agar? It is to this culinary issue that we will devote today's article. Indeed, a fairly large number of housewives have heard such a name, but not every one of them can give him a clear definition.
What is agar?
Such a product is a very strong gelling agent. In its properties, it is several tens of times superior to ordinary gelatin. It should be noted that this ingredient is used not only in cooking for the preparation of various confectionery products and dishes such as aspic, but also as a mild and effective laxative.
How to get it?
What is agar, we found out. Now I want to talk about how and from which it is produced. This product, consisting of a mixture of agaropectin and agarose polysaccharides, is obtained by extraction from brown and red algae (Gracilaria, Phyllophora, Ceramium, Gelidium, etc.), which grow in the Black and White Seas, as well as in the Pacific Ocean.
Appearance
Typically, such a product is sold in the form of a whitish yellow powder or in the form of plates. In our country, agar, a photo of which you can see in this article, is rightfully considered one of the most powerful plant substitutes for gelatin. It is worth noting that such an ingredient when mixed with hot water forms a fairly dense jelly. It is this property that makes agar food indispensable in the confectionery industry.
By the way, this product is usually divided into two varieties, which differ only in the way of extraction. So, on store shelves you can find dark yellow powder and light (or, as it is called, top grade white).
Physical properties
Having found out what agar is, I want to note that it is quite widespread and is used in many areas of human activity. This product has earned such popularity due to its unusual physicochemical properties. So, at a temperature of 90-100 degrees, it completely dissolves. If it is cooled to 40 units, then the resulting substance is converted into a jelly mass. When fully cooled, such a product turns into a dense and elastic jelly.
By the way, one cannot ignore the fact that the diluted plant powder is a heat-reversible gel. Thus, it is safe to say that the transition from one state (liquid) to another (dense) and vice versa can be carried out repeatedly. The presented property makes this product especially popular in the food industry.
Beneficial features
Now you know what agar agar is. In cooking, it is used very often. And this is no accident, because such a product is very useful for the body. According to experts, it is rich in elements such as calcium, iron and iodine. In addition, products to which diluted agar-agar is added contribute to the removal of toxins from the human body and also significantly improve the functioning of the liver, gall bladder and strengthen cartilage and ligamentous tissues.
It should also be noted that such a natural ingredient does not contain a large number of calories. In this regard, it is often used in various diets for quick weight loss. As for cooking, such a gelling substance is almost always used for the preparation of marmalade, jelly and jelly.
How to breed agar-agar?
In cooking, agar-agar is used more often than in medicine or microbiology. Moreover, they prefer to use it to create
confectionery products. After all, unlike ordinary instant gelatin, it has no taste, no smell, no color (but only if you take a light product).
It is also worth noting that the popularity of agar-agar in the food industry is also due to the fact that it has antibacterial properties. Thanks to them, dishes to which it is added are able to be stored for a longer period than those prepared using ordinary gelatin.
How to breed agar-agar? Before preparing confectionery and other food products, this product must be diluted with water. Indeed, in powder or plate form, he is not able to show those qualities and properties, thanks to which he gained immense popularity in cooking. To do this, pour the required amount of purchased product into a small bowl, and then pour some warm liquid into the same container. It can be ordinary water, and meat broth, and fruit juice.
To achieve the required consistency of the finished product, agar-agar is recommended to be used in the following proportions: one dessert spoon for one glass of liquid. After this, the mixture should be left for a quarter of an hour to swell. Next, a metal bowl with a voluminous jelly-like mass must be put on low heat and, stirring regularly, bring the contents to a boil.
When the swollen powder or plates completely dissolve under the influence of high temperatures, the dishes must be removed from the stove, and the mass is filtered through a fine strainer. This procedure is necessary so that particles accidentally entering the product do not end up in the finished dish. After that, the warm liquid with agar-agar should be combined with all the ingredients, mix them thoroughly, pour them into previously prepared molds, and then completely cool at room temperature or in the refrigerator.
It should be noted that all dishes prepared using such a product have special elasticity and density. If you use unusual shapes to create sweet products, you will receive the most original and beautiful desserts that can be proudly presented to the festive table.