Question about using agar

"Jay" <[email hidden]> wrote in message
news:HEJjb.108870$9l5.2652@pd7tw2no...

Quoted message said:

Hey guys,

Just a quick question about using agar to make fruit jellies....

I've always use a little less liquid than specified as I find veggie jelly never sets as firmly as
gelatine. I also make a point of leaving it in the fridge until just before serving. Since I find
the thought of marrow from animal bones quite repulsive, this small difference has never bothered
me! You can buy veggie jelly sachets in Holland and Barrett; sadly mine only now does strawberry but
I know other flavours are produced. Perhaps experiment with veggie jelly without the wine before you
take the plunge... Deb

Jay wrote: <snip>

Quoted message said:

I'm not sure how much to use since my recipe calls for leaf (gold) gelatin. Does anyone know how I
could convert it? From what I understand, the setting properties of agar are quite a bit stronger
than that of gelatin and I'm a little bit reluctant to experiment with my good wine.

Any suggestions?

Hi Jay.... I've never used leaf gelatin before so I'm not sure what the amount would compare
to...basically, one tablespoon of gelatin equals 1 tablespoon of agar powder or 3 tablespoons of
agar flakes so if you're using the powdered stuff you should be able to substitute 1 to 1.

I generally use 1 tablespoon of agar powder per cup of liquid unless it's particularly acidic, then
I increase the agar powder by 10% or so... one of the great things about agar is that if it doesn't
set up as much as you'd like, you can always reheat and add more.

Be sure to soak whatever type of agar you use in the wine first for at least 10 minutes and bring
it to a full boil and let it simmer until it totally dissolves...usually around 8 minutes... it can
sometimes be a little tricky to work with-- if you overcook it it won't set up properly much as if
you add too little it won't be really firm. Takes a little experimenting but it's worth it
:-).

hth,

Cheers,

Fritz

Plug <[email hidden]> wrote in message =
"]news:[email hidden]...

Quoted message said:

I've always use a little less liquid than specified as I find veggie =

jelly

Quoted message said:

never sets as firmly as gelatine. I also make a point of leaving it =

in the

Quoted message said:

fridge until just before serving. Since I find the thought of marrow =

from

Quoted message said:

animal bones quite repulsive, this small difference has never bothered =

me!

Quoted message said:

You can buy veggie jelly sachets in Holland and Barrett; sadly mine =

only now

Quoted message said:

does strawberry but I know other flavours are produced. Perhaps =

experiment

Quoted message said:

with veggie jelly without the wine before you take the plunge...

I've never tried to make it myself but my mum uses "vegeren" to make = jelly out of fruit juice. It
seems to set properly and has instructions = on the packet.

Sarah --=20

Quoted message said:

I generally use 1 tablespoon of agar powder per cup of liquid unless it's
particularly acidic, then I increase the agar powder by 10% or so... one

of the

Quoted message said:

great things about agar is that if it doesn't set up as much as you'd

like, you

Quoted message said:

can always reheat and add more.

Be sure to soak whatever type of agar you use in the wine first for at

least

Quoted message said:

10 minutes and bring it to a full boil and let it simmer until it totally dissolves...usually
around 8 minutes... it can sometimes be a little

tricky to

Quoted message said:

work with-- if you overcook it it won't set up properly much as if you add

too

Quoted message said:

little it won't be really firm. Takes a little experimenting but it's

worth it

Quoted message said:

:-).

Thanks Fritz, I'm sure I can find something online as to the conversion between leaf gelatin and
powdered stuff. But thanks again for the instructions, I'm sure they'll help a great deal.

-Jay

"Unlike you, I have no problem spanking men" -Angel

"Sarah Carter" <[email hidden]> wrote in message
"]news:[email hidden]...
Plug <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've always use a little less liquid than specified as I find veggie jelly never sets as firmly as
gelatine. I also make a point of leaving it in

the

Quoted message said:

fridge until just before serving. Since I find the thought of marrow from animal bones quite
repulsive, this small difference has never bothered me! You can buy veggie jelly sachets in
Holland and Barrett; sadly mine only

now

Quoted message said:

does strawberry but I know other flavours are produced. Perhaps

experiment

Quoted message said:

with veggie jelly without the wine before you take the plunge...

Quoted message said:

Quoted message said:

I've never tried to make it myself but my mum uses "vegeren" to make jelly

out of fruit juice. It seems to set properly and has instructions on the packet.

Quoted message said:

Quoted message said:

I'm in Canada and I've never seen this brand. The stuff I have is just plain agar-agar, no brand
name or anything. Bought in the bulk section of a health food store. That's the only thing I've
really seen around here. Maybe I'll have to take a bit of a look around in other stores. I
experimented with a little of it last night and it set WAY harder and faster than gelatine. It was
thick and even a little bit grainy after soaking and cooking. Anyone know if that's normal?

thanks, Jay "Unlike you, I have no problem spanking men." -Angel

Quoted message said:

Don't thank me too quickly--it was supposed to read "one teaspoon" of

powder

Quoted message said:

per cup of liquid, not one tablespoon.(d'oh)

Heh. That woulda been a sweet hello for me....Look! Here's my block of plastic cement....er, I mean
wine jelly!

Thanks again to all who responded with help, Jay