Similar to the way gelatin strengths are sold, they range from bronze to silver to gold. Typically you will find agar sold in strengths from 700g/cm2+ to 1000g/cm2+ Well, you don’t really have to know it, but you DO have to know where your agar strength falls. The pressure that these molecules endure during a cooking process thus determining their absorption and expansion and gelling levels. Gel strength is listed as grams per squared centimeter. What the heck does that even mean!? Get ready for some science, yawn. The one I recently bought listed “Excellent Gel Strength 900g /cm2+” Hopefully your package of Agar will list its scientific properties of gel strength to give you a starting point. However if you are using canned versions of those fruits, cooking is not required since the canning process has already done that. Specifically kiwi, pineapple, mango, papaya and peaches. This can be counteracted by first boiling the fruit puree you are using in the recipe to deactivate those enzymes.Īdditionally you may want to increase the amount of agar slightly in those fruits. Similar to gelatin though, some fruits are highly acidic and have enzymes (bromelin) that will interfere with the gelling properties of agar. So you definitely have to work faster and be more wary of temperatures when working with agar. Once the agar solution starts to get cooled it will start to set! Don’t confuse cooled with cold because agar will start to set as hot as 113☏ However unlike gelatin that gets mixed with cold water then melted and added to a recipe agar must be added to a warm or hot liquid. If you are substituting agar for gelatin in a recipe you can usually use the same amount of agar powder as the recipe calls for gelatin. I’ll get to more about conversions and strengths and how this can all mess with your recipes if we are not all using the same thing. In a nutshell, to thicken 1 cup of liquid, use ¼ teaspoon of agar powder Two Tablespoons of flakes is roughly equal to 2 teaspoons of powderĪs we know measuring errors are the number one cause of recipe failure so just be sure to double and triple check your conversions and measures before beginning. The Flakes are less concentrated than the powder so this right away will pose a problem for easy conversion of recipes that call for powder. One bar is equal to 2 teaspoons of powder agar.

The Bars are freeze dried agar and can be ground to a powder in a coffee or spice grinder. The other two types of agar available are bars and flakes.

Gelling strength and taste can vary from each manufacturer so I tend to try to stick with one brand for consistency in my desserts from one to the next I use this one here it is available from Amazon but Asian Food Markets have comparable brands and styles. Spoiler alert: powder is easiest to work with!Įssentially we want to end up with powder before adding to the recipe so why not just buy it already powdered?īut for those who can’t get it you will just have an extra step. The only real difference between the three kinds is their composition when you buy it and then the ease of preparation with each form. I will only be using the powdered form here in my recipes. It comes in three forms: Powdered, Flakes or Bar. Once I discovered the wonders of agar it was on like Donkey Kong and my vegan desserts have been transformed.īut not without some trial and error and a bit of knowledge of what this gelling substance is made of And how to adjust it for the best results in your recipes.Īt a glance, agar is made from seaweed, technically red algae. But it makes total sense since after all gelatin is nothing more than a protein obtained by boiling skin, tendons, ligaments, and/or bones with water.

Gelatin powder substitute