On food and cooking the science and lore of the kitchen ( PDFDrive ) 1153

carbohydrateswithsomeunusualanduseful
properties.Foodmanufacturersusethemto
makegelsandtostabilizeemulsions(cream
andicecream,forexample).
AgarAgar, a shortened version of the Malay
agar agar, is a mixture of several different
carbohydrates and other materials that has
longbeenextractedfromseveralgeneraofred
algae (p. 341). It’s now manufactured by
boilingtheseaweeds,filteringtheliquid,and
freeze-drying it in the form of sticks or
strands, which are readily available in Asian
groceries. The solid pieces of agar can be
eatenuncookedasachewyingredientincold
salads, soaked and cut into bite-sized pieces.
In China agar is made into an unflavored gel
that’s sliced and served in a complex sauce;
it’salsousedtogelflavorfulmixturesoffruit
juice and sugar, and stews of meats, fish, or
vegetables.InJapanagarismadeintojellied
sweets.


Agarformsgelsatevenlower
concentrationsthangelatindoes,lessthan1%
byweight.Anagarjellyissomewhatopaque,
andhasamorecrumblytexturethanagelatin
jelly.Tomakeanagarjelly,thedriedagaris
soakedincoldwater,thenheatedtotheboilto
fullydissolvethecarbohydratechains,mixed
withtheotheringredients,andthemixture

strainedandcooleduntilitsets,ataround
110ºF/38ºC.Butwhereagelatingelsetsand
remeltsataroundthesametemperature,an
agargelonlymeltsagainwhenits
temperaturereaches185ºF/85ºC.Soanagar
gelwon’tmeltinthemouth;itmustbe
chewedintoparticles.Ontheotherhand,it
willremainsolidonhotdays,andcanevenbe
servedhot.Moderncookshaveusedthis
propertytodispersesmallagar-gelledmorsels
ofcontrastingflavorintoahotdish.
GelatinousDelicacies:Tendons,Fins,
andNests