How To Use Agar-agar In A Sentence
-
Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.
-
Agar-agar gels are unique in withstanding temperatures near boiling point.
-
That application is still on the menu; in 2009, the restaurant was making the pasta for ravioli from nothing more than Parmesan serum and agar-agar.
The Sorcerer’s Apprentices
-
Thanks to the addition of agar-agar, the disks have the consistency of gelatin and are extremely fragile, so transferring them from tray to the drying rack on which they will be lightly dehydrated requires a bit of finesse.
The Sorcerer’s Apprentices
-
Add the agar-agar by whisking it in, boil for 3 minutes, remove from heat and add the sponged gelatine.
Times, Sunday Times
-
A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
-
Measure 300ml of the mushroom juice and bring to the boil with the agar-agar.
Times, Sunday Times
-
For the quinoa and verjus gelee salad: In a pot, combine verjus, sugar and agar-agar; let sit for 10 minutes then bring to a boil.
-
Roberto González, a cooking instructor and food writer who did a stage at the restaurant in 1998, remembers the first time they got agar-agar, which by now is one of the standard gellifiers that elBulli uses.
The Sorcerer’s Apprentices
-
Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.
-
Some, like agar-agar, alginates, and carrageenan, are derived from seaweeds; the Japanese use of kombu is an outstanding example.
-
And veggies need not miss out - gelatine is also made from various vegetable sources, including seaweed (agar-agar), all readily available.
Times, Sunday Times
-
The gelatinizing agent was a Japanese seaweed called agar-agar, commonly found in organic stores.
-
A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
-
There were a lot of briny-tasting false starts before Ferran and the other chefs figured out that they had to dry the agar-agar first, then grind it into powder.
The Sorcerer’s Apprentices
-
The rhubarb and sea cucumber dish comes with a garnish that looks like a piece of crumpled cellophane but is even more minimalist: water and agar-agar.
The Sorcerer’s Apprentices
-
Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.
-
Seeds are scraped off into sterilized flasks containing nutrient agar-agar.
-
In making their nests, the birds cement a scaffolding of tiny twigs together with a sticky substance which has been variously identified as coming from regurgitated seaweed, such as agar-agar, or as being simply the birds' own saliva.
-
Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.
-
He has his own line of dishware, called Faces, and markets the Xantana and agar-agar used in the restaurant under the brand Texturas.
The Sorcerer’s Apprentices
-
Add the agar-agar and let it boil for three minutes.
Times, Sunday Times
-
She pointed to the Parmesan ravioli—made from agar-agar and Parmesan serum—that Luke was meticulously scooping up with his spatula.
The Sorcerer’s Apprentices
-
0 C selama 25 menit 10 kg gula pasir, 4 ons garam, 60 gr asam sitrat, 16 gr natrium benzoat Larutan agar-agar Diaduk Dipanaskan pd T = 70-80 0 C slm 5 menit Kemas sirup dlm botol (99,9% dari vol. Botol) Rebus slm 5 menit Tutup kemasan Dipasteurisasi & Pendinginan cepat Sirup Nanas dlm kemasan
Recently Uploaded Slideshows