Agar - Agar (Shiro kanten) is a red alga and jelly , very flexible and resilient despite its intricate ramifications. It is also known by the following names: gelose, gelosina, vegetable gelatin, gelatin Chinese, Japanese gelatin, isinglass Japanese ... etc.
Botanically it belongs to the family Gelidaceae , its scientific name is cantilagineum Gelidium (L.) Gaillon or Gelidium capense (5. G. Gmelin) P. C. Silva. In Spanish called gelose, gelosina, vegetable gelatin, gelatin Chinese, Japanese gelatin, isinglass Japan or "kosher gelatin".
Is originally from the southern seas of Africa. His extract also known as agar-agar is colorless, tasteless and absorbs water in an amount which varies between 200 and 300 times its weight, forming a jelly . There is also a commercial product called agar-agar, the seaweed is the raw material of agar-agar better known. It is used inter alia as a stabilizer some food and groceries, and for various gelatins and succulent .
Traditional Japanese name for this product is "Kant." The word "agar" or "agar-agar, which is currently used comes from the Malay and refers to another gel different, the traditionally obtained in this zone from Eucheuma muricatum . In the nineteenth century, Chinese immigrants to Malaysia led the Japanese product, adapting it to the local name for seaweed gel. When kanten Japanese went to Europe, it did so with the name of Malay agar.
alga Agar - Agar
• It is very nutritious
• Large digestive properties , help eliminate waste from the stomach and intestine
• Regulates the constipation
• It is effective in dissolving from cholesterol
• Ideal in diets to lose weight , for its power and saciante low calorie input
alga Agar - Agar
75g carbohydrate 800mg
• Sodium • 400mg Calcium
• In fewer offers Phosphorus, Iron and Iodine
• Its rich agar, gelatin can be used as natural thickener.
Harvesting and drying
Is collected the alga , is cleaned of any foreign element, and sea salt. Dry outdoors, then wash again with hot water to obtain a yellow jelly , odorless and tasteless, which cuaja spontaneously when cooled. Cut into strips of 5 to 15 mm thick. Boiling the algae extract is obtained by a mucilaginous, which is then filtered, dried, cut into strips or powdered.
Dining and kitchen
is important because it is a gel that maintains its gelling power in warm and even hot which is not the case with other operating gelatines only when cooled much. Thus their use is much more versatile and applicable to hot preparations. We can use them in many recipes in the kitchen convecional is often used to produce ice cream. Another important feature is that due to its vegetable may be used in vegetarian recipes as a substitute for gelatin. Let's look at a recipe as an example:
1 / 2 cup sugar 1 tablespoon water
1 / 2 liters of milk rice
¾ liter of oat or almond milk
3 tablespoons agar agar
1 / 2 cup sugar glass
In a small saucepan, dissolve sugar in water. Heat over medium heat until it boils, pay close attention. Stir mixture until sugar becomes caramel. Quickly miss in a metal flan. Allow to cool.
In a medium saucepan, boil the coconut milk and oat milk or almond. Add the agar-agar and sugar glass. Continue boiling, stirring constantly until all is dissolved. Remove the pot from the kitchen and put it in a bowl with cold water. Stir until the liquid is cooled to around 38 º C (100 º F).
Pour over the caramel.
Put in refrigerator for several hours or all night, until firm. Investing on a dish and serve.