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Agar (which is obtained from seaweed) can make a good substiture for gelatin for those who prefer not to eat animal products. However, it has some very different properties from gelatin, and thus some changes are necessary when using it, particularly with acidic foods such as citrus juices. A key to the successful solidification of desserts and other foods containing orange juice, tomato juice and other acidic substances is to add such substances after the dissolved agar mixture has been removed from the heat source. This contrasts with gelatin, for which all of final ingredients can be mixed and heated together.
Created September 30, 2006. |