Agar-agar
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Also called: Japanese gelatin
Japanese: Kanten
A shiny gelatin-like product made from a red seaweed called “tengusa.”
Agar-agar is neutral in flavor and has setting properties five times stronger than regular gelatin. It is used in making pastries and certain desserts.
Note: Agar-agar doesn’t need to be refrigerated in order to set.
Recipes
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
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