How to Create an Agar Gel + Common Pitfalls | Part 2 of 2

Kevin Kindland

Kevin Kindland

Head Chef 6th April 2015
Kevin Kindland

Kevin Kindland

Head Chef

How to Create an Agar Gel + Common Pitfalls | Part 2 of 2

More Info: www.stellaculinary.com/agar

In our previous video we talked about what agar is, some of it's properties, and why you may or may not want to use it. In this video we're going to go over how to create an agar gel and some of it's common pitfalls.

Agar comes in the form of a white powder, and its use percent ranges from .2% (to set a standard gel) to .5% (for a firm gel), calculated based upon the liquid's weight.

Example:
1,000g Base Liquid
X.002 (.2%)
_________________
= 2g Agar to set a standard gel.

As with gelatin, agar is a hydrocolloid, meaning it can suspend or trap water, but to ensure a satisfactory outcome, it needs to be properly hydrated and dispersed.

The typical hydration procedure for agar is to first dissolve it into the liquid you want to gel by whisking, bringing the liquid to a simmer, and simmering for 4 minutes. At the end of four minutes, blend for 15-30 seconds using an immersion blender, strain, and allow to set. The added shearing power of an immersion blender will ensure even dispersion and proper hydration.

Although a standard blender can be used for dispersion...

Continue Reading: stellaculinary.com/podcasts/video/how-to-create-an-agar-gel-common-pitfalls-part-2-of-2

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