Agar-agar

Zanima me, kako v kremah za sladice nadomestiti želatino z agar-agarjem (to je alga, ki se dobi v biotrgovinah). Predvsem me zanima, koliko gramov agar-agarja naj uporabim namesto enega lističa želatine (ali določene količine želatine v prahu), da bo krema enako čvrsta.

Irena Dvojmoč

10. maj 2002 13:23

Irena, pošiljam citat s strani http://www.vegsoc.org/info/gelling.html Če je potreben prevod se oglasi. LP, Nina Flaked and powdered agar agar need to be used in different proportions, unfortunately many recipes do not specify which is being called for, but here are a few guidelines: Powdered agar agar can be substituted for the same quantity of powdered gelatine in a recipe. For every teaspoon of agar agar powder, you should substitute a tablespoon of agar agar flakes. For a firm jelly you require approximately 2 teaspoons of powder or 2 tablespoons of flakes per 1 pint / 600ml of liquid. Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to the boil and simmered while stirring until it dissolves completely, this will take about 5 minutes for powder and 10-15 minutes for flakes. Unlike gelatine, agar agar can be boiled and can even be re-melted if necessary. If you are unsure as to the setting ability of your gel, test a small amount on a cold saucer - it should set in 20-30 seconds, if not you may need more agar agar, if too firm - add some more liquid.

12. maj 2002 13:01

Uglavnom je omjer 1:2 (želatina:agar-agar), potrebno je probati ako se kuha krema, kapljicu stresti na tanjur i vidjeti stišće li se. Anera Longin

11. jun 2002 14:58

Mene pa zanima, kje točno bi lahko dobila agar-agar. Za informacije se zahvaljujem. Simona

12. jun 2002 9:15

Jaz osebno sem ga kupila v Avstriji, dobiš ga v vsaki trgovini s bio prehrano. Morda tudi pri nas ? Barbara Cuzak

17. jun 2002 12:16

Za informacijo. Danes sem dobila agar-agar v trgovini Kalček na Trubarjevi v Ljubljani. LP Simona