Agar Agar (genera Gelidium, Gracilaria, and Eucheuma)flakes areunflavored gelatin,hand harvested fromsouth east asian marine bright red red algae /sea vegetables, with strong thickening properties. They are boiled to gel, pressed, sun- dried in the mountains using only winter freezes and thawsand shaved into flakes.
It forms a firm & clear gel at 88 degrees F and does not melt below 136 degree F. It can be boiled and re-melted if necessary. Substitute 1tbsp Gelatin powder with 1.5tbsp agar- agar flake Use as a stabilizer & excellent as a thickening agent for baked goods, jams, jellies, marmalades, puddings, jellied candies, fruit desserts, custards, sherbats, ice creams, bakery filings, icings & glazes.
Soak 2tsp agar agar flakes in 2 cups of water for about 10-15 minutes. Bring to boil and simmer, stirring until all the agarcompletely dissolves( about 10-15minutes0. It will gel as it cools at room temperature(88 degrees F) afer an hour. It is high protein food and should be refrigerated for storage. For a firm jelly: 2tbsp flakes per 1 pint/600ml of liquid.
These Sea Vegetables are fat free and has very low sodium content.Rich in iodine and trace minerals. Known for its fiber contents, and so can be served as an intestinal regulator.