[Sca-cooks] ASpic

[Shannon Malone]

I have a vegetarian friend who wants to experiment with candies using agar instead of gelatin.  Could you possibly tell me the substitution amount?

Shannon/Meadhbh
--

On Wed, 13 Nov 2002 09:06:01
 Marilyn Traber wrote:
>This message is in MIME format. Since your mail reader does not understand
>this format, some or all of this message may not be legible.
>--
>--
>[ Picked text/plain from multipart/alternative ]
>There is alway Agar-agar, or Kanten which is a seaweed based gelatine and
>vegan. I think if you have iodine issues you should avoid it [i vaguely
>remember reading that somewhere about 10 years ago.]
>
>It even sets up at room temperature. I have made it part of the pensic
>load-out for the past few years.
>
>margali
>
>the quote starts here:
>I guess I've only had the soft tofu. Which was the reason for my
>comment about jello.
>Hmmm. "Jello" is based on aspic and similar jelly dishes. I assume
>aspic dishes would be unwelcome to all (some?) of the vegetarians
>as well. Could this tofu be made more liquid to resemble aspic? Or
>perhaps if you made the tofu, make it intentionally thinner? Or is
>there another, better substitute?
>--
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>


__________________________________________________________
Outgrown your current e-mail service? Get 25MB Storage, POP3 Access,
Advanced Spam protection with LYCOS MAIL PLUS.
http://login.mail.lycos.com/brandPage.shtml?pageId=plus&ref=lmtplus