[Sca-cooks] Almond Jello (was Period Foods: How to Fake It!)

[Susan Fox-Davis]

>
>
>>If memory serves, we used the Asian style
>>almond gel, which is based on agar-agar, a seaweed product and not an
>>animal product at all.  And yummy.
>>
>>Selene C.
>>
>
>This sounds interesting -- where does one get it, and how does it compare to
>regular gelatin? I am in the process of converting all my recipes to
>non-allergenic stuff, and have been completely stumped by jello.
>
>Cynara
>
Health food stores and Asian markets will stock the basic agar stuff, 
Asian markets have it in various flavors such as Almond, Red Bean and 
plain.  The plain is very plain indeed, just a sweet substrate for other 
flavors to be added.  I once served sparkling plain agar gelly with 
Japanese plum wine sprinkled over as a summer cooler -- and then found 
out that Iron Chef Morimoto had done exactly the same thing on the TV 
show as well!  That didn't hurt my feelings any. <preen>

You already read ingredient lists carefully, so you won't be caught by 
sneaky bits of animal protein that someone might slip in.  As Huette has 
read, some brands of the nice white almond type gel have bits of milk 
product, which might cause your esteemed husband ill.  

Here are some web pages:
http://www.tcwellness.com/issues/2001/08/12.html
http://whatscookingamerica.net/Q-A/Agar.htm [how to substitute in recipes!]
http://www.rwood.com/Recipes/Better_than_JellO.htm
http://www.vegsoc.org/info/gelling.html [on vegetarian gelling agents]

Selene C.