Gelatin agar-agar is replaced and its time is preserved!

We all know what gelatin is and how to use it correctly. And even the long hours of waiting for a frozen jelly can not overshadow the joy that a finished dish will bring. But there is one ingredient that can shorten cooking time - its name is agar-agar.

It was created a long time ago, and for sure many mistresses have heard about him and his gelling properties, but so far they have not decided to experiment. In this article, we suggest that you consider the most popular recipes with agar-agar and make sure that there is nothing terrible or complicated in its use. Just follow the above instructions and create new, and most importantly, fast culinary masterpieces.

Application in the field of cooking

Due to its excellent gelling properties, agar-agar has acquired the widest application in cooking. With it, you can cook absolutely any dish, which traditionally used gelatin before. Most massively it produces confectionery, but also does not exclude the presence of agar-agar in fish, vegetable and meat jelly. And, since he has no smell, no taste, he can not spoil any dish.

Note! Agar-agar is used in the preparation of canned food and bakery products, ice cream and condensed milk, mayonnaise and even beer.

Caloric content of agar-agar is very small and is 26 calories per 100 g of powder. From it you can cook ordinary jelly, tender Italian panacotte or beloved soufflé "Bird's Milk" and do not worry that dessert will find its shelter on your hips or waist. Today, this product can be easily found in any store or market, and it's easy to use.

The battle of the titans: agar-agar and gelatin

Agar-agar is essentially an analog of gelatin, and, entering prescriptions, plays the role of a stabilizing component. Let's conduct a small comparative analysis of these two products and find out what is better than agar-agar or gelatin.

The following are the main characteristics of the first one:

• quickly solidifies;
• does not lose its gelling properties at high temperatures;
• is completely soluble only at temperatures above + 90 ° C;
• does not dissolve in cold water;
• is thermo-reversible( if necessary, it can be re-dissolved and it will solidify again);
• is a low-calorie;
• , reaching a temperature of + 35 ° C, turns into a clean, dense, strong gel;
• agar-agar is a plant product without taste and smell.

Now we characterize gelatin:

• is a protein product made from bones, cartilage, tendons by prolonged evaporation of the liquid in which they are cooked;
• has a characteristic meat taste;
• calories - more than 300 kcal;
• loses its gelling properties when heated;
• freezes for a long time.

As can be seen from this analysis, gelatin does not go in any comparison with agar-agar. Especially if it's about making a sweet delicious dish. Agree, because his delicate taste will be completely spoiled by the scent of meat broth. Of course, if there was no agar-agar at hand, it can be replaced with gelatin, but you should observe the necessary proportions so as not to disturb the taste of the prepared dish. And among other things, the second gelling product will need much more than the first one.

What can I cook?

So, now we suggest that you consider the simplest recipes for desserts and jellies with agar-agar. Why protozoa? Because this product will somewhat facilitate the preparation process and, as mentioned above, will accelerate the time of congealing of the jelly.

Fruit and berry jelly

The recipe for jelly with agar agar is incredibly simple. On its basis, you can prepare both fruit and milk mixtures, and in the latter case, even soy milk will do. So, proceed:

• 1,5 tablespoons agar-agar dissolve in 150 ml of water;
• 200 g of cherries to sort, free from bones and put in a blender bowl;
• orange wash, peel and white films, take out the bones and send to the cherry;
• pour 150 ml of water and whip the mass to a homogeneous consistency;
  

  Tip! For jelly from agar-agar you can use absolutely any berries and fruits, it is best to choose seasonal products.

• the resulting puree pour into a saucepan and bring to a boil;
• pour the dissolved agar-agar, a glass of sugar, mix and cook for 4 minutes;
• after the specified time remove the mass from the fire and cool a bit;
• pour into molds and leave until hardened.

The proportions of agar-agar for jelly can be read on the packaging or use those listed in this recipe. This dose is enough to make the dessert quickly frozen at room temperature, but if you want to speed up the process, the molds can be placed in the refrigerator.

Apple citrus fruit jelly

The recipe for marmalade from agar-agar is as follows:

• 350 g of sweet apples peel and seed, cut into small pieces;
• squeeze 350 ml of juice from oranges, separate from this amount 100 ml and soak 4.5 tablespoons of agar-agar in it, leave for half an hour;
• in the rest of the juice to pour 250 g of sugar and put the apples cut into slices, put on fire, bring to a boil;
• remove the apple mass from the fire, cool and grind a little in a blender;
• combine the dissolved agar-agar and apple-citrus puree, bring it back to the boil and cook for 5 minutes;
  

  Tip! Time may need a little more or less. Keep agar-agar completely dissolved.

• remove from heat, pour the mass on a baking sheet and leave until completely hardened.

. If the marmalade is cooked for a couple of days, it becomes denser, that is, it acquires the necessary consistency. But if desired, you can try it immediately after acquiring a jelly-like structure.

Bird Milk

This delicate souffle once in the childhood delighted each of us with its unique taste and delicate aroma. We languished in anticipation and counted the minutes - when it will be ready. But today we will not force our households to wait long and prepare "Bird's Milk" on agar-agar:

• 2 teaspoons of agar-agar diluted in 140 ml of water, leave for an hour;
• 200 g of room temperature oil, combine with 100 ml of condensed milk and beat until creamy;
• put a pinch of vanillin and leave the mass on the table;
• agar solution put on fire, bring to a boil and cook, stirring constantly for about a minute;
• add to the liquid 460 g of sugar, lower the gas supply to the average and cook the syrup until the bubbles appear;
  

  Tip! Check the syrup for readiness is very simple: tear the spoon off the surface of the liquid, and if a thin thread is pulled, the syrup is ready.

• cool the syrup to + 80 ° C;
• Mix 60 g of cooled proteins with a mixer until persistent peaks, add half a teaspoon of citric acid and beat again until a firm consistency;
  
  
  
• into the protein mass with a thin trickle pour in hot syrup, constantly whipping the mixture;
• switch the mixer to a low speed and add butter with condensed milk;
• the prepared soufflé is put into a mold and left to freeze;
• when the dessert becomes dense enough, it can be poured with melted chocolate from above.

Zephyr

We suggest you consider the recipe for marshmallow with agar-agar:

• combine 4 teaspoons of agar-agar and 150 ml of water, leave for an hour;
• 4 apples peel and seed, bake in oven or microwave oven;
• the ready apples in a bowl of a blender, add a glass of sugar, a pinch of vanilla and grind until smooth;
• agar solution put on fire, bring to a boil, add 450 granulated sugar and cook for 10 minutes;
• in the apple mass add half of one egg white and whisk at a high speed mixer for about a minute;
• pour the second part of the protein and continue to beat the mixture until it becomes a light shade and does not increase by half;
• without stopping to beat in apple mass, pour a hot syrup in a thin trickle and continue the work of the mixer for 7 minutes;
  

  Important! The mixture should get a dense consistency and keep the shape well.

• with the help of a confectioner's bag, "set off" the marshmallow and leave it for a day;
• after the specified time we connect the halves of marshmallow in pairs.

Panacota

Panacota with agar is obtained more tender than with gelatin:

• in the tank connect 250 ml of fat cream( 33%), 150 ml of milk and 100 g of vanilla sugar;
• mixture put on fire and bring to a boil;
• add 1.5 teaspoons of agar-agar, stir and cook until completely dissolved;
• ready to pour hot mass on the molds, cool at room temperature and transfer to the refrigerator.

Jellied

The recipe for jellied with agar-agar is as follows:

• chicken breast with water and cook for an hour;
• a small carrot and parsley root cleaned, finely chopped and put into broth and cook for about 10 minutes;
• after this time the broth is drained into a separate container;
• get the vegetables and put them on the bottom of the mold;
• chicken cut into thin strips and put on top of vegetables;
• broth to salt to taste, add black ground pepper and finely chopped garlic clove, put half a teaspoon of agar-agar;
• return the broth to the fire and bring it back to a boil, cook until the agar-agar is completely dissolved;
• pour the broth of vegetables and chicken, cool at room temperature and put in the refrigerator.

. Storage life of

Agar-agar in powder lasts up to 3 years. But you can always find more accurate information on the package. Dessert, prepared with the addition of this product, should be stored in the refrigerator for no more than 2 days, and fruit mixtures - no more than 7 days.

Experiment and create new culinary masterpieces, and agar-agar to you in this necessarily help.