Agar-Agar
A natural vegan gelling agent derived from red algae, providing a firm set at room temperature.
1 Tsp Agar Powder = 2g • 1 Tsp Powder = 1 Tbsp Flakes = 1 Envelope Gelatin (7g)
Agar-agar (often simply called agar) is a natural vegetable gelatin alternative derived from the cell walls of red algae (seaweed). Composed of agarose and agaropectin, agar is highly valued in vegan, vegetarian, and molecular gastronomy cuisines. Unlike animal-derived gelatin, which melts at body temperature, agar has a high melting point, remaining solid at room temperature (up to 185°F / 85°C) and melting only when boiled. It sets much firmer and faster than gelatin, yielding a slightly crumbly, gelatinous texture rather than a melting, velvety mouthfeel. Because of its gel strength, agar is used to stabilize puddings, set fruit jellies, and thicken vegan cheeses.
To activate its gelling properties, agar must be whisked into liquid and boiled for at least 2 to 5 minutes. If it is not heated to boiling, the agarose molecules will not unfold and hydrate, resulting in a loose, watery mixture that fails to set upon cooling.
Failing to boil agar for at least 2 minutes. Simply dissolving it in hot water is insufficient to activate the gelling molecules, leading to a liquid dessert that never sets.
A staple in Asian cuisines (known as kanten in Japan). Available in powder, flakes, and bar forms powder is the easiest to measure and dissolve.
Excellent vegan substitute for gelatin in panna cottas, mousses, jellies, vegan cheeses, and fruit preserves.
Replace 1 teaspoon gelatin powder with 1 teaspoon agar powder (note: the set will be firmer and less melting).
Store in a cool, dry place in an airtight container indefinitely. Keep away from humidity.