[Sca-cooks] Kanten/Agar-agar

[Susan Fox-Davis]

> the quote starts here:
> 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

According to web page <http://www.bulkfoods.com/agar_agar.htm>

"Flaked and powdered agar agar need to be used in different proportions due to
their
 variance in density, unfortunately many recipes do not specify which is being
called for, but
 here are a few guidelines:

 Powdered agar can be substituted for the same quantity of unflavored gelatin in
recipes.
 One teaspoon agar powder = One tablespoon agar flakes.

 Typical usage level is 1/2 percent agar in water.

 The gelling ability of agar agar is affected by the acidity or alkalinity of
the ingredients it is
 mixed with. More acidic foods, such as citrus fruits and strawberries, may
require higher
 amounts of agar agar. Some ingredients will not set with it at all such as:
kiwi fruit (too acidic),
 pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain
enzymes which
 break down the gelling ability (although cooked fruit seems to lose this
effect), chocolate and
 spinach."

Some recipes
<http://food4.epicurious.com/HyperNews/get/archive_swap501-600/518/1.html>

Kanten  (agar-agar jelly)

This gelatin is made from a type of red
seaweed called ten gusa.  In Japanese cooking,
 kanten is mainly used for sweets and
confections in the same manner as
conventional western gelatin.  Kanten’s
melting point is 180F and it begins to set
at 102F.  Thus, kanten was an ideal jellying
agent in the days before refrigeration.
The texture of kanten is firm and not rubbery.

2 1/2 TBS. of agar-agar powder = 1 block


MITSUMAME - Fruit cocktail Kanten Jelly

1 bag kanten (powdered agar-agar jelly)
2 cups water
2 Tbs. Sugar

1 can fruit cocktail or fresh fruit and a
light sugar syrup
(water and sugar 2:1, boiled then cooled)

Bring water and Kanten to a boil stirring
constantly.  Boil for 1-2 minutes.  Add
sugar, stir well and remove from heat,
checking that sugar is dissolved.

Rinse a small flat pan and pour mixture in
to form. When cool , refrigerate to chill.

Cut fruit into small pieces.  Reserve syrup
if using canned.  Slide jelly out of the
mold and cut into small cubes.  Combine fruit
 and jelly cubes in a bowl and pour syrup
over it.  Serve chilled.

AWAYUKI KAN  (Sweet Fruit Jelly)

Wash 20-25 small strawberries in salted water,
stem and slice into 1/5 inch rings.
Wash 1 block of kanten (agar-agar) and soak
in 1 1/2 cups water for 30 minutes.
Heat uncovered to boiling, add 1 cup sugar
and dissolve.  Remove from heat.
Beat 2 egg whites until stiff.  Add kanten
a bit at a time.  Keep mixing.  Moisten a
mold, place strawberry rings on bottom and
slowly pour kanten mixture over them.  Float a
few extra berries on top.  Chill well.

Peppermint variation:

Dissolve 1 block kanten with 1 cup sugar in
2 1/2 cups water over medium heat.  Cook
until thick.  Remove from heat and add 3 tsp.
 Peppermint extract.  Cool to 100F.  Beat 1
egg white until stiff.  Add kanten mixture a
 bit at a time while stirring constantly.
In a moist mold place 1/2 can mandarin oranges
decoratively.  Pour kanten over and chill
until set.  Garnish with cherries if
desired.

Note: you can substitute 3 tbs. gelatin
instead of 1 block of kanten.  It will take
less water and don’t boil!

Hope this is what you're after!

Selene Colfox