HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hi. Can I use it in my cheesecake recipe which require 1 1/2 tsp of gelatine powder with 5 tbsp water? If so I need to use the same amount of agar instead of gelatine? For me I feel if I use more water as it was showing in the video it will ruin the recipe!!! Any one tried this before
Another different about agar agar and gelatine is the agar agar set at room temperature when gelatine only set at cold tempt and kinda melt when it stay at room tempt for too long after it has been set. And if this help, there's tip for layering agar agar. When your first layer has set completely, take a toothpick or a tiny fork and make little holes on the first layer surface, then pour in your second layer. The holes between 2 layers can help the second one sticks to the other better.
Also, agar agar is faster than gelatin. For example if you use almond milk plus agar agar to make a pudding sometimes it can get firm in more or less than 30 minutes at room temperature
I love how asian stores sell some fantastic vegan products like tofu and agar agar at a verry accecible price, go to another one and they cost much, much more (sorry if bad english)
agreed lol white places shoot up prices when they literally buy from these big Asian countries. Asian countries have vegan/vegetarian cultures deeply ingrained and superfoods like Cordeyceps and Osmathus that have been used in Chinese and neighboring cultures for thousands of years now just recently be promoted by white supermodels LOL always late
Great video! Phuc Le (below) has also a great tip for multilayers to stick together better - make little holes (e.g. with a toothpick) in the set layers before pouring new ones. I would add: do not make the holes at a straight 90-degree angle (as in "I")! Make them diagonally for a stronger holding. If you make two little "V" or "X" shaped holes (if looking from the side), the effect should be yet a little better.
Thank you for sharing. I love Agar Agar, and I find the powder form much easier. You can also find it at Indian grocery stores. Just one word of caution, in the local Indian grocery near me, I check the expiration date because sometimes they sell outdated ones by wiping them out with acetone.
I liked the way you explained about it and to the point. As growing older it's good for the joints, helps regain the cartilage that's why I wanna start using it because it's better than jello. Thanks for the recipes.
Thank you for this video. I bought the powdered agar agar in the same Thai packet from your video a while back. I didn't know how to use it since the instructions were sparse. This video has saved me!
THANK YOU!!! I don't like when the layers separate. Thanks for all these great tips that you learned through your experience so I won't have to learn the hard wayyyyyyy.
Wow .. watching this was like visiting a friend ... you have such a pleasant, personable style!!! A tip I saw on the web was to throw the agar-agar threads into a blender to make it into a powder if you want it to be quick and easy, rather than having to soak the threads and take longer!
The powder takes rather a long time to dissolve, I’m not sure why one would mess with the thin string style. It’s interesting to work with a small variance between the water/agar agar ratio gives quite a different texture. That makes it perfect for different food texture applications
Thank you for tips! I am artist/painter and use it to prime canvas. One of my classmates who is from India told me that in India they prime rice paper before they paint on it. Bless you
I love it.. filipino gelatin always use agar agar .... it is delicious... i can eat it all day lol.. We add some condense and evaporated milk in it and some fruits... Delicious... very delicious
you can also put a spoom of your agar agar juice on a plate and wait some seconds for it to kool down then try if it's a bit like jelly so you can see if your agar agar juice is ready to set
I love the mango coconut jelly recipe, but want to get a more pronounced coconut flavour while cutting the sugar. Do you have any tips? Maybe use coconut water instead of water?
Okay. I understood what you said about Agar-Agar; the proportions of water to powder, the temperature and waiting for the powder to dissolve. But, what if I don't want to use water and, therefore, cannot see the powder dissolve completely? What if I want to use only milk or coconut milk or orange juice, etc.?
Thank you for this! I bought some agar agar flakes, and most recipes only give you ratios for the powder, so I haven't been able to successfully use it thus far lol
Thank you for all this information, Pailin!!! I had been staying away from agar agar because I wasn't sure how to use it but I tried it a few weeks ago to experiment with making thicker homemade L. Reuteri coconut yogurt and I wasn't sure what went wrong... 😅 so glad I found your video! I think I mixed the agar agar when the coconut milk was already at 82 degrees Celsius, so it most likely didn't mix evenly. I shall change that for my next batch! ☺
Years later: I think measuring such small amounts of dry stuff is a good job for a little scale! That thread form is fairly common in the US, but every Asian market has those little bags of powder, and usually a kind of "stick" form, two sticks in a bag, sometimes they have a color. If you're trying to make something sparkling those threads I think make the most clear jelly. If you're putting ingredients in it, probably doesn't matter!
Can you use soda like coke or sprite with woon or will the carbonation ruin the jellies flavor and texture? Also, what about making fresh thai iced tea with condensed milk jellies? Can I add the agar agar powder to the tea making process and then once the condensed milk is stirred in, then put it in the mold instead of a storage container?
On boiling the water and agar agar solution I didn't pay attention that the solution must be clear so my jellys were not that good. But this time I got a great jelly. Thank you.
Thank you SO much!! I have been having the hugest amount of trouble finding a good explanation for how to use this and WHY to do all the pre-dissolving/boiling stuff. The only question I still have about using it is how to use it as a thickener to make something stable, but not solid. Is it just a question of amount? Would love your thoughts on this! :)
thanks, much needed video :) i have the stick type agar agar so i soaked it for 15 mins then blended it into thin paste in my small blender jar.....looks like it will work :)
Some people are afraid of Irish moss because carageenen comes from it and there's been negative reports about that. But carageenen is a refined derivative whereas irish moss has all the beneficial parts and is healthy.
Hi... Nice video... Can u please help how to stabilize whipping cream using agar powder... I have seen many videos but all use gelatin n not agar.... Hope we get to c video using agar
Thanks for the great info! This was perfect, exactly what I needed to know. I wasn't sure if I wanted to try agar agar, but I can't have normal gelatin. Definitely going to give it a try now. :)
I heard, on a program about Japanese food models, that agar was used to make molds of real food in the original process, which made fake food out of wax. From your video, I think I see how that worked.
Hi, one more thing you should know about Agar Agar is it's heat resistant. Gelatine after set will still melt under heat but Agar Agar after set it won't melt even under intense heat.
+Le Vinh It's definitely hard to melt it again! But in my experience it is possible, it just takes a bit of time, and it needs to be brought back to a full boil for a complete melting.
Hi! Thank you for your explanation of Agar Agar. There is Gelatine and there is Agar Agar. I think there is a 3rd thing similar to these two. And also, is it possible if you made a video on making pineapple Agar Agar, please. I have your books but video is easier, and also can see it. If I see, I remember 😀
Hi, Pailin. I have 2 questions. 1. You said I can use less liquid for the ratio. So can I go for 1tsp for 1 cup straight? 1tsp for 1 1/3 cup is a bit tricky combination for me if I wanna make something in smaller proportion. 2. If I'm using a thicker liquid like mango puree, will the ratio still be same? Also, if I'm dissolving it in water first, does the final amount (like water+mango) need to be 1-1 1/3 cup? I think the answer for this one is a given yes, but I'd still like to confirm. Thank you.
hi pailin i am bharati from india .i jus saw u now first thing i wanna tell u is that u r very beautiful n u hav a lovely voice.god bless u n ya i am definitely going to try ur recipies
question, can i still use it even if it's passed the expiry date? i haven't opened it at all and it's always been stored in a acceptable temperature and place.
Hi Adam here! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Good video. I use geletin to make facial peels I havent use agar agar yet but ill try the mango coconut. Nice to find this because my eating life can be a bit boring because i care about my body
Hi. How to use agar in ice cream? If You add and boild that in water, adding water to your ice cream will spoil your ice cream base. And if You add agar to the milk, you will have to heat this milk to boiling, which also will spoil Your ice cream taste (milk shoudnt be boiled becasue it feels burnt) . So will it work if you use agar with milk but heat that only to 70-80 C? Will it work if You keep this lower temperature longer instead of boiling milk??? Thanks in advance - Greetings!
I just used about 2/3 teaspoons of the flakes to juices at the bottom of a wok from vegetables I'd been cooking on the stove for filling for spring rolls and I boiled it for 3 mins or so and mixed it into the veggies and now there is no more liquid at the bottom of the pan. So I guess it worked. I'll remember your tip that one tsp is enough to gelatinize more than 300 mls of liquid. I'm still unclear as to whether the boiling is really necessary or is it enough to add to warm liquid just to thicken it?
Hello there,, love ur videos. I have this question, the ans to which I couldn't find anywhere on the internet. If I mix agar woh water, will it set into a jelly on it's own or does have to have sugar or some sort of purée or ingredient in it. Please help
Thank you, Pailin. I have enjoyed your channel tremendously. It is always full of precise details and technique. I would like to know how much 1/3 cup for agar agar strip weighs.
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
I tried making this, and the agar ended up a lot more opaque and not as see-through. I might have used less liquid (I didn't use juice because I was trying to reduce the sugar) so could that be it?
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
Excellent explanation. Just a little question. How do I use this as a substitute for egg specifically to coat flour in layers as in coating shelled peanuts 🥜
You are great! Thank you very much! Just a few questions : Is it possible to freeze the jelly with agar-agar? Will the former texture of jelly remain? Will it not flow? Thank you in advance.
I have been watching your video and I very like you, because you a very happy and kindness person, very positive, I like when you talking, it is very clear and sweet, I like you so much.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
thank you very much sister :)
Hi. Can I use it in my cheesecake recipe which require 1 1/2 tsp of gelatine powder with 5 tbsp water?
If so I need to use the same amount of agar instead of gelatine? For me I feel if I use more water as it was showing in the video it will ruin the recipe!!! Any one tried this before
Is gelatin the same as konnyaku jelly?
@@miha9523 No konnyaku is made from a kind of potato and gelatin is an animal product. Cheers! Adam
@@adamthehtkminion6750 thank you!
Another different about agar agar and gelatine is the agar agar set at room temperature when gelatine only set at cold tempt and kinda melt when it stay at room tempt for too long after it has been set.
And if this help, there's tip for layering agar agar. When your first layer has set completely, take a toothpick or a tiny fork and make little holes on the first layer surface, then pour in your second layer. The holes between 2 layers can help the second one sticks to the other better.
+Phuc Le good tip!
Phuc Le .good teaching
Phuc Le Wow thnx
Also, agar agar is faster than gelatin. For example if you use almond milk plus agar agar to make a pudding sometimes it can get firm in more or less than 30 minutes at room temperature
does that mean I dont need to boil it to get it to thicken liquid?
She’s very informative and straight to the point. I enjoy watching her cooking channel
I love how asian stores sell some fantastic vegan products like tofu and agar agar at a verry accecible price, go to another one and they cost much, much more (sorry if bad english)
True
agreed lol white places shoot up prices when they literally buy from these big Asian countries. Asian countries have vegan/vegetarian cultures deeply ingrained and superfoods like Cordeyceps and Osmathus that have been used in Chinese and neighboring cultures for thousands of years now just recently be promoted by white supermodels LOL always late
Yes, prices go up if they can market it as a "health food"
I'm sad no one pointed out your English was fine
@@OfficialROZWBRAZEL me too
I love how thorough you are in your explanation yet you don't go on and on and on to get to the point :) awesome :)
+Van Nguyen It has taken a lot of practice to get to that ;) But thank you, I appreciate it!
Great video! Phuc Le (below) has also a great tip for multilayers to stick together better - make little holes (e.g. with a toothpick) in the set layers before pouring new ones. I would add: do not make the holes at a straight 90-degree angle (as in "I")! Make them diagonally for a stronger holding. If you make two little "V" or "X" shaped holes (if looking from the side), the effect should be yet a little better.
Thank you for sharing. I love Agar Agar, and I find the powder form much easier. You can also find it at Indian grocery stores. Just one word of caution, in the local Indian grocery near me, I check the expiration date because sometimes they sell outdated ones by wiping them out with acetone.
I liked the way you explained about it and to the point. As growing older it's good for the joints, helps regain the cartilage that's why I wanna start using it because it's better than jello. Thanks for the recipes.
I am so grateful for this video. I am watching you from Ghana in West Africa.
I really love your positive personality...
+Loai Rady Thank you :)
H
She speaks so well and is so straight to the point, wow. Subscribed
Thank you for this video. I bought the powdered agar agar in the same Thai packet from your video a while back. I didn't know how to use it since the instructions were sparse. This video has saved me!
THANK YOU!!! I don't like when the layers separate. Thanks for all these great tips that you learned through your experience so I won't have to learn the hard wayyyyyyy.
I just made some today! Of course as usual I do everything backwards and watched this afterwards lol! It turned out decent.
Wow .. watching this was like visiting a friend ... you have such a pleasant, personable style!!! A tip I saw on the web was to throw the agar-agar threads into a blender to make it into a powder if you want it to be quick and easy, rather than having to soak the threads and take longer!
The powder takes rather a long time to dissolve, I’m not sure why one would mess with the thin string style. It’s interesting to work with a small variance between the water/agar agar ratio gives quite a different texture. That makes it perfect for different food texture applications
Pailin u r explained all my questions.Thanks dear.your English & way of talking is amazing.God bless you
This was very helpful. I now know what I was doing wrong when using agar agar as a vegetarian substitute to make fondant. Thank you!
Thank you just I saw that agar agar , I thought what is agar agar ? You explained very well. You should be a good teacher 👏👌
Thank you for tips!
I am artist/painter and use it to prime canvas. One of my classmates who is from India told me that in India they prime rice paper before they paint on it.
Bless you
Islam is the truth
We got plenty here in the PHILIPPINES. Agar agar cold healthy snacks. I use powder now and i have tried a block before.
This is by far the most helpful video I've seen about Agar Agar. Thank you!!
Yr amazing love the way you explain everything
I love it.. filipino gelatin always use agar agar .... it is delicious... i can eat it all day lol.. We add some condense and evaporated milk in it and some fruits... Delicious... very delicious
Thanks for giving us helpful tips and information about how to cook with agar agar!
you can also put a spoom of your agar agar juice on a plate and wait some seconds for it to kool down then try if it's a bit like jelly so you can see if your agar agar juice is ready to set
Thank you so much for this. I'm new to Agar Agar and the way you explained this was exemplary, easy to understand, step by step.
Thank you once again.
In indonesia we're usually using agar2 rather than gelatine because is more halal product.
I love the mango coconut jelly recipe, but want to get a more pronounced coconut flavour while cutting the sugar. Do you have any tips? Maybe use coconut water instead of water?
Okay. I understood what you said about Agar-Agar; the proportions of water to powder, the temperature and waiting for the powder to dissolve.
But, what if I don't want to use water and, therefore, cannot see the powder dissolve completely? What if I want to use only milk or coconut milk or orange juice, etc.?
Thanks for your explanation. I like it .you look proffecional teacher. Keep up.
Thank you for this! I bought some agar agar flakes, and most recipes only give you ratios for the powder, so I haven't been able to successfully use it thus far lol
you can grind it like black pepper
Main ingredient used in petri dishes to grow bacteria 👌 makes sense why it would be a substitute for gelatin
2:48 I was looking for info on how to use the agar agar powder since i just added it to hot water 🧐👍
Thank you for all this information, Pailin!!! I had been staying away from agar agar because I wasn't sure how to use it but I tried it a few weeks ago to experiment with making thicker homemade L. Reuteri coconut yogurt and I wasn't sure what went wrong... 😅 so glad I found your video! I think I mixed the agar agar when the coconut milk was already at 82 degrees Celsius, so it most likely didn't mix evenly. I shall change that for my next batch! ☺
Years later: I think measuring such small amounts of dry stuff is a good job for a little scale! That thread form is fairly common in the US, but every Asian market has those little bags of powder, and usually a kind of "stick" form, two sticks in a bag, sometimes they have a color. If you're trying to make something sparkling those threads I think make the most clear jelly. If you're putting ingredients in it, probably doesn't matter!
Thank you soo much for this video. Had been searching through the net for this for long time. 🙂🙂
This is brilliant. Thank you for the tips !!
Can you use soda like coke or sprite with woon or will the carbonation ruin the jellies flavor and texture? Also, what about making fresh thai iced tea with condensed milk jellies? Can I add the agar agar powder to the tea making process and then once the condensed milk is stirred in, then put it in the mold instead of a storage container?
On boiling the water and agar agar solution I didn't pay attention that the solution must be clear so my jellys were not that good. But this time I got a great jelly. Thank you.
I love the jelly recipes.
Wish i am there to enjoy the cooking by you.
More jelly recipes.
Uma from Malaysia.
Thanks
Very informative explained in Proper plain english..
Excellent, thank you for explaining and showing! I like the comments too that added more tips.
Agar Agar is way better than gelatin
True. And for those with dietary restrictions (halal or vegan), no problem.
Can agar agar be used to stabilise whipping cream? If yes then how? Please help!
Thank you SO much!! I have been having the hugest amount of trouble finding a good explanation for how to use this and WHY to do all the pre-dissolving/boiling stuff. The only question I still have about using it is how to use it as a thickener to make something stable, but not solid. Is it just a question of amount? Would love your thoughts on this! :)
Lol if you don't want it to set then it's easier to go with a starch (corn, tapioca, etc) powder to thicken any liquid.
Great job, Live your explanation. Making fruit gummies do I need to add preservatives. If yes what us a natural product.
Very good video. Every second useful information. No unnecessary talk. Thank you for the information :)
Thank you for the explanation.
Philippines , I am million of you fans. Godbless, goodluck and more power for your cooking lesson
Thanks for your explanation about this product 😊
Thank you so much for this video.It is very helpful for me. You have good teaching skills. Best wishes
thanks, much needed video :)
i have the stick type agar agar so i soaked it for 15 mins then blended it into thin paste in my small blender jar.....looks like it will work :)
Thank u, beautifully explained. Didn't feel u an youtuber rather like my family member
Agar agar is blessing for Vegan and vegetarian, most of us Indian only do use agar agar.
Thank you for sharing this useful information! 🙏🥰
The Irish throughout history have used agar agar to thicken things and make jellies and jams along with pastry cookery.
Some people are afraid of Irish moss because carageenen comes from it and there's been negative reports about that. But carageenen is a refined derivative whereas irish moss has all the beneficial parts and is healthy.
Hi... Nice video...
Can u please help how to stabilize whipping cream using agar powder... I have seen many videos but all use gelatin n not agar.... Hope we get to c video using agar
Thank you for sharing your great recipe and tips!🙏🏻🥰👌🏻😋
Thanks a lot, you made me understand my mistake, which was pouring hot water over the agar agar! One thing, isn't the kanten darker?
Thanks for the great info! This was perfect, exactly what I needed to know. I wasn't sure if I wanted to try agar agar, but I can't have normal gelatin. Definitely going to give it a try now. :)
I heard, on a program about Japanese food models, that agar was used to make molds of real food in the original process, which made fake food out of wax. From your video, I think I see how that worked.
Thank you for this information, as a vegetarian i struggle to find information about Agar Agar.
Hi, one more thing you should know about Agar Agar is it's heat resistant. Gelatine after set will still melt under heat but Agar Agar after set it won't melt even under intense heat.
+Le Vinh It's definitely hard to melt it again! But in my experience it is possible, it just takes a bit of time, and it needs to be brought back to a full boil for a complete melting.
Thanks for sharing 💕
how i use agar agar powder in gummy candy but i want same texture as gelatin witl also same contenditi
agar agar threads we have to put in boiling water after soaking . Or we have to put it in slower flame and stir till it melt
You given into is so helpful
Thanks a million !
Thank u so much for ur video...was soo informative..helped me through my tough time at kitchen...kudos 👍🏼👏🏼
Hi! Thank you for your explanation of Agar Agar. There is Gelatine and there is Agar Agar. I think there is a 3rd thing similar to these two. And also, is it possible if you made a video on making pineapple Agar Agar, please. I have your books but video is easier, and also can see it. If I see, I remember 😀
Hi! Added to request list :) Cheers! Adam
@@adamthehtkminion6750 Thank you
Hi, Pailin. I have 2 questions. 1. You said I can use less liquid for the ratio. So can I go for 1tsp for 1 cup straight? 1tsp for 1 1/3 cup is a bit tricky combination for me if I wanna make something in smaller proportion. 2. If I'm using a thicker liquid like mango puree, will the ratio still be same? Also, if I'm dissolving it in water first, does the final amount (like water+mango) need to be 1-1 1/3 cup? I think the answer for this one is a given yes, but I'd still like to confirm. Thank you.
Did you ever find the answer. I had the same doubt. Even a thorough person like her, left room for doubt!
Well done, video! Would agar agar possibly keep a vegan “meatball” from crumbling in tomato sauce? IE, would it gel the mixture more firmly? Thanks! 👍
Thanks I really needed these
Thanks for sharing
YOU just saved my life!!! Thank you- such an elaborate video!
I buy mine at the Chines supermarket, but in agar=agar bars, made in the Philippines and Indonesia.
You have explained it so well... great !!
Can agar agar powder is used for making jam? Such as lemon jam.
Oh my.... You pronounce it right!!!
hi pailin i am bharati from india .i jus saw u now first thing i wanna tell u is that u r very beautiful n u hav a lovely voice.god bless u n ya i am definitely going to try ur recipies
question, can i still use it even if it's passed the expiry date? i haven't opened it at all and it's always been stored in a acceptable temperature and place.
Hi Adam here! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
hello. enjoyed watching this informative video. Can you use Tapioca starch (or powder) for Agar agar?
Good video. I use geletin to make facial peels I havent use agar agar yet but ill try the mango coconut. Nice to find this because my eating life can be a bit boring because i care about my body
Super cool explanation n beautiful work
Hey thank you so much! This video is very helpful 🥰
Thank you. Do you know of a video showing how agar is made in the factory?
thank u so much for explaining what is agar agar is....
Hi. How to use agar in ice cream? If You add and boild that in water, adding water to your ice cream will spoil your ice cream base. And if You add agar to the milk, you will have to heat this milk to boiling, which also will spoil Your ice cream taste (milk shoudnt be boiled becasue it feels burnt) . So will it work if you use agar with milk but heat that only to 70-80 C? Will it work if You keep this lower temperature longer instead of boiling milk??? Thanks in advance - Greetings!
I just used about 2/3 teaspoons of the flakes to juices at the bottom of a wok from vegetables I'd been cooking on the stove for filling for spring rolls and I boiled it for 3 mins or so and mixed it into the veggies and now there is no more liquid at the bottom of the pan. So I guess it worked. I'll remember your tip that one tsp is enough to gelatinize more than 300 mls of liquid. I'm still unclear as to whether the boiling is really necessary or is it enough to add to warm liquid just to thicken it?
Hello there,, love ur videos. I have this question, the ans to which I couldn't find anywhere on the internet. If I mix agar woh water, will it set into a jelly on it's own or does have to have sugar or some sort of purée or ingredient in it. Please help
How can I use agar agar to make cheese cake with jelly topping?
Can you use it in breads?
Thank you, Pailin. I have enjoyed your channel tremendously. It is always full of precise details and technique. I would like to know how much 1/3 cup for agar agar strip weighs.
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
I made Indian sweet using Agar Agar...and it was delicious... Everyone was asking how did I make it ... The sweet is called kharvas...
Agar Agar is marvellous !!! Too bad it is quite expensive in here and only available in selected stores 😥
I tried making this, and the agar ended up a lot more opaque and not as see-through. I might have used less liquid (I didn't use juice because I was trying to reduce the sugar) so could that be it?
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
Thanks for de video !
I would like to ask if it has to be stored in a fridge, and how many days do you think it would last.
Thanks in advance !
Excellent explanation. Just a little question. How do I use this as a substitute for egg specifically to coat flour in layers as in coating shelled peanuts 🥜
You are great! Thank you very much!
Just a few questions : Is it possible to freeze the jelly with agar-agar?
Will the former texture of jelly remain? Will it not flow?
Thank you in advance.
Larissa Rijnbeek it will freeze
I have been watching your video and I very like you, because you a very happy and kindness person, very positive, I like when you talking, it is very clear and sweet, I like you so much.