[Sca-cooks] Kanten/Agar-agar

[Shannon Malone]

Thank you Selene!! This is most helpful.  I will send this off to Renee immediately.

Shannon/Meadhbh
--

On Wed, 13 Nov 2002 11:13:20
 Susan Fox-Davis wrote:
>> 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
>
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>


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