where does agar agar come from and what is it used for ?

Answer 1

Agar agar is red seaweed. Once it's been processed, it's simply used for thicking foods, such as chocolate milk or ice cream. Most people don't realize that the reason some foods are so thick are because of seaweed.
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Lucky Ducky

Answer 2

It's made from seaweed and it is used as a vegetarian alternative to gelatin.

Answer 3

Agar-agar. It's the first jar in the Co-op's spice and herb rack, and too many shoppers are clueless about agar-agar.

Some tofu cooks who have gotten beyond marinated slices and tofu stir-fry know what to do with agar-agar. They use it to change the shape of tofu, taking it out of its brick form and putting it into more imaginative and appetizing forms.

Agar-agar is a seaweed with the ability to thicken or gel liquids once cooled. It is one of several thickening agents found in the Co-op spice and herb jars, including arrowroot, corn and potato starch and tapioca.

Used properly, these powders can give tofu the texture of cheesecake, make a soup with substance, or glaze a fruit tart. They also offer a vegetarian alternative to gelatin, which is an animal product.

Agar-agar is the product of several species of seaweeds from the Far East named after the Malayan word for algae. It has been commercially harvested since the middle 1700s in Japan, where it is called kanten.

Three-foot long fronds of agar-agar seaweed are laid in the sun to dry and bleach out their brown, red and purple colors. The strips are boiled to create a semi-solid solution that is strained through a cloth and allowed to dry in the sun again. It is sold in several forms, including flakes, strips and sheets. The Co-op sells a powdered form, which dissolves easily and is the most concentrated.

Agar-agar has the unusual culinary qualities of being tasteless and indigestible by bacteria. It is high in fiber that passes through the body, giving it laxative properties.

Because it has no taste, it won't interfere with the flavors of the food it is thickening. This is especially useful for making jellies and jams with less sugar, since sweetener isn't needed to compensate for pectin, which is sour. One teaspoon of agar-agar will firmly gel a cup of liquid; use less for a softer set. Stir the powder into cool liquid until dissolved. Bring the liquid to a boil, lower the heat and simmer for about two minutes. The mixture will gel as it cools; if reheated, it will continue to hold its shape.

Arrowroot is flour made from the rhizomes of a West Indian vine. The silky powder that results is similar to cornstarch, but without the chalkiness, and is often used to thicken fruit dishes, soups and gravy.

Arrowroot thickens liquids in the same proportions as cornstarch: one tablespoon to a cup of liquid. It is particularly suited for clear, delicate sauces and fruit glazes. Dissolve arrowroot in cool liquid and stir into a sauce or glaze during the last minutes of cooking. It will thicken without boiling, which makes it good for fresh fruit desserts. One part agar-agar and three parts arrowroot powder combine for a softer, less rubbery gel.

Cornstarch is commonly used in gravies and sauces. To keep it from lumping, always stir it into cold liquid before adding it to something hot. Stir gently while cooking until the sauce is clear and thick.

Potato starch also thickens similar to cornstarch. Tapioca flour, which is the starch of the cassava root, also makes a clear glaze when cooked. In its granular form, tapioca is especially useful for thickening runny fruit pies. Just sprinkle a tablespoon over the uncooked fruit pie before adding the top crust.

The Co-op is an excellent source of thickeners not found in mainstream groceries stores, including agar-agar, bulk tapioca and potato starch. Most of these ingredients are very cheap (under $2 a pound). The exception is agar-agar, which is a shocking $57 a pound. However, a little goes a long way. A dollar's worth is enough for about six recipes.

The following recipe uses both agar-agar and arrowroot to give the tofu a new texture and shape surrounding a stuffing center. It is quite good, and comes from Chef Ron Pickarski's book, "Friendly Foods."

Thanksgiving Day Tofu

1 ½ lb tofu
2 tbsp vegetarian chicken soup base
¼ tsp salt
¼ tsp white pepper
1 tsp agar-agar powder
1 tbsp barley malt syrup
3 tsp water

Sage dressing:
½ c. finely diced onions
½ c. finely diced celery
½ c. finely diced carrots
2 garlic cloves, minced
2 tbsp corn oil
½ tsp ground sage
¼ tsp dried basil
3 tbsp soup base
1/8 tbsp black pepper
1 c. water
2 c. cubed dry whole wheat bread

Wash the tofu, pat it dry and cut into small pieces. Put the tofu, arrowroot, soup base, salt, pepper and agar-agar in a food processor and blend to a smooth paste. Oil and flour a loaf pan. Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about a cup of the paste.

Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil.)

Bake in a preheated oven at 350° F for 30 to 40 minutes. Dissolve barley malt syrup in 2 tbsp of water. Remove the foil and glaze the top of the loaf with dissolved barley malt syrup. Turn the oven up to 450° F and continue baking for 10 minutes. Remove from the oven and cool for about 10 minutes. Unmold, slice and serve hot with a sauce of your choice.

Sage dressing: Saute onions, celery, carrots and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water; bring to a simmer. Stir in the bread and cook for a few minutes. Add more bread if dressing is too soft; add a little liquid if it is too dry. Adjust seasonings. Remove from heat.

Answer 4

It's used to grow stuff in petrie dishes, its made from algae.