Agar-agar – vegetable substitute of gelatin which is received their brown and dulses. It is rich with calcium, iron and iodine, promotes a conclusion of slags and toxins from an organism and also improves work of a liver. Agar-agar doesn't contain calories and is often used in diets for weight loss. In cookery it is applied to preparation of jelly, fruit jelly and jellies.
It is required to you
- For fruit jelly with agar-agar:
- 10 g of sugar;
- 100 ml of orange juice (tinned
- natural);
- 200 ml of water;
- 5 g of agar-agar
- 140 g of the currant wiped with sugar.
Instruction
1. Agar-agar is used instead of gelatin. It has neither a smell, nor taste, and thanks to the antibakterialnost promotes more long-term storage of dishes at which is present. Agar-agar usually in powder is on sale (more rare in flakes or plates).
2. Dissolve agar powder in any warm liquid (water, broth, a fruit juice) in the ratio about one teaspoon on a glass of liquid and leave for about fifteen minutes for swelling. Then put liquid with agar-agar on fire and, constantly stirring slowly, bring to the boil. When it is dissolved completely, remove liquid from fire, put necessary additives and cool a dish at the room temperature.
3. As jellifying properties of agar-agar vary to define the correct proportion, check it in practice. For this purpose before cooling of all mix, scoop a teaspoon of liquid and place for half-minute in the freezer. If mix quickly stiffened – means, the proportion is chosen truly. It is possible to cool all dish safely. If isn't present – dissolve a little more powder in a small amount of water and pour in lump.
4. At preparation of jelly with agar-agar it is possible to use any known recipe. Pay attention that agar-agar will be required time in two-three less, than gelatin.
5. Fruit jelly with agar-agar. Dissolve agar-agar in warm water and leave for swelling for about ten minutes. Part the currant ground with sugar with hot water and add juice. Put on fire and bring to the boil. Pour in water with agar-agar and boil everything minutes five on silent fire. Then pour on molds, cool and place in the fridge. After full hardening, get the turned-out fruit-paste sweets from molds, roll in everyone in sugar or coconut flakes.