Agar Agar

[ana]

I found som Agar Agar at the orential market and I was wondering could you use this as a thickener or is it just used to make jello like dessert things. ensive

[not2late]

It can be used to make gelatin. In fact, the other name for it is carrageenan (sp?) or Irish Moss.

Just make sure it doesn't contain added sugar.

[ana]

no sugar just pure agar agar. I got an ounce package for 75 cents. I was hoping I could use it to thicken gravy instead of xanthan or guar. guess I may have to experiment.

[not2late]

You can use gelatin to thicken gravies. For the regular unflavored gelatin, the proportion is about 1 teaspoon to 1 cup liquid. You'll have to experiment with the agar agar. Have fun!

[scott123]

It can be used to make gelatin. In fact, the other name for it is carrageenan (sp?) or Irish Moss.

Just make sure it doesn't contain added sugar.

Although agar and carageenan are both seaweed extracts, the similarities end there. Agar produces a firmer gelatin than carageenan. Carageenan reacts to the addition of milk protein with increased viscosity. They both react differently to heat and acid, making them suitable for varying applications. A recipe that works with agar will not necessarily work with carageenan.

As far as using agar as a thickener... can't hurt to try it. From the few times I have worked with agar, I'm guessing that it will lend your gravy a similar mouthfeel to gelatin. I'm not sure about this, but I think that gelatin would have a lot less carbs (when compared to powdered agar).

[not2late]

you're right scott. I read some years ago in a Euell Gibbons book that agar agar, carrageenan, irish moss were the common names of chondrus crispus, a type of seaweed. But it seems there are other seaweeds that are called agar or carrageenan as well.

http://www.botany.ubc.ca/algae/usefulspecies.html

Learn something new all the time (now if they only were a bit more consistent....)

[ana]

but I think that gelatin would have a lot less carbs (when compared to powdered agar).

Thanks for the info that was interesting, do you have carb counts for the agar???
thanks again!

[scott123]

Ana, the USDA database has two versions of agar.

Seaweed, agar, dried (per 100g)

Water g 8.68
Energy kcal 306
Energy kj 1282
Protein g 6.21
Total lipid (fat) g 0.30
Ash g 3.93
Carbohydrate, by difference g 80.88
Fiber, total dietary g 7.7
Sugars, total g 2.97

Seaweed, agar, raw (per 100g)

Water g 91.32
Energy kcal 26
Energy kj 107
Protein g 0.54
Total lipid (fat) g 0.03
Ash g 1.36
Carbohydrate, by difference g 6.75
Fiber, total dietary g 0.5
Sugars, total g 0.28

I believe the packets they sell in Asian supermarkets are agar extract, which may be the first version, but I can't say for sure.

[ana]

Wow very cool thank you!!! :joy

[LookingForward]

I used this for a thickener about a year ago to turn some brothy soup into a thicker more clingy sauce. It worked "ok". I wouldn't say it was exactly what I'm used to or what I was going for (and I definitely used too much of it), but it definitely thickened upon COOLING. The cooler our food got, the more it congealed, so use it sparingly at first. I definitely wasn't interested in leftovers of that meal, but I didn't scrap the idea of using it as a thickener, I just went off the diet for a year (ugh) and haven't gone back to experimenting until very recently. I'm sure I'll give this another try soon.

[ana]

I just went off the diet for a year (ugh) and haven't gone back to experimenting until very recently. I'm sure I'll give this another try soon.

Well If you do some experimenting let me know how it turns out.

And good luck in your weightloss endeavor!!! :nod