Guest guest Posted March 2, 2012 Report Share Posted March 2, 2012 Well the agar-agar didn't thicken my mix. Could the fresh pineapple be the reason? The mix is fresh pineapple, cream of coconut, dark rum. Sent from my iPad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2012 Report Share Posted March 2, 2012 agar = agar-agar = agar agar = dai choy goh = kanten = Japanese gelatin = Japanese isinglass = Chinese gelatin = Chinese isinglass = vegetable gelatin = angel's hair Pronunciation: AH-gur Equivalents: Each of these amounts will firm two cups of liquid: 3 tablespoons agar flakes = 2 teaspoons agar powder = 1 kanten bar Notes: Since gelatin is made from animal tissue, many vegetarians rely upon this seaweed derivative as a substitute. Like ordinary gelatin, agar is flavorless and becomes gelatinous when it's dissolved in water, heated, and then cooled. Agar, though, gels more firmly than gelatin, and it sets and melts at a higher temperature--it can even set at room temperature. Agar, like gelatin, is full of protein (though incomplete), but it also contains the rich array of minerals one would expect from seaweed. To use agar, just soak it in the liquid for about 15 minutes, bring it to a gentle boil, then simmer while stirring until it's completely dissolved. The liquid will gel as it cools. Acids weakens agar's gelling power, so if you're firming an acidic liquid, use more. Like gelatin, agar will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs. Cooking these fruits, though, destroys the enzymes. If you plan to add any of these fruits to a gelatin salad, it's a good idea to buy them in cans, since all canned fruit is pre-cooked. Agar comes in flakes, powder, or bars. Substitutes: gelatin (Substitute one tablespoon powdered gelatin for every tablespoon of powdered agar. Gelatin is made from animal by-products.) From: [mailto: ] On Behalf Of Terry PogueSent: Friday, March 02, 2012 3:01 PMTerry PogueSubject: Agar-agar Well the agar-agar didn't thicken my mix. Could the fresh pineapple be the reason?The mix is fresh pineapple, cream of coconut, dark rum.Sent from my iPad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2012 Report Share Posted March 2, 2012 Hmmm. Fresh pineapple won't thicken with regular knox gelatin, since the enzyme in it breaks down the gelatin-could be the same deal with agar agar, but being allergic to pineapple, I have never tried it. My instinct tells me it is more likely the alcohol though. I will do some poking around, see what I can find out for you-never known agar agar not to thicken any thing! > > Well the agar-agar didn't thicken my mix. Could the fresh pineapple be the reason? > The mix is fresh pineapple, cream of coconut, dark rum. > > Sent from my iPad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2012 Report Share Posted March 2, 2012 In the meantime, you could try thickening it by adding in a handful of raw sunflower seeds-it makes the most amazing pudding like consistency when chilled. I wouldn't think it would change the flavor too much. > > Well the agar-agar didn't thicken my mix. Could the fresh pineapple be the reason? > The mix is fresh pineapple, cream of coconut, dark rum. > > Sent from my iPad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2012 Report Share Posted March 2, 2012 Thanks! Guess I don't need to poke around after all-looks like the fresh pineapple IS the reason it didn't gel. I suggest trying the sunflower seeds, since a pudding is what you are after? > > agar = agar-agar = agar agar = dai choy goh = kanten = Japanese gelatin = > Japanese isinglass = Chinese gelatin = Chinese isinglass = vegetable gelatin > = angel's hair Pronunciation: AH-gur Equivalents: Each of these amounts will > firm two cups of liquid: 3 tablespoons agar flakes = 2 teaspoons agar powder > = 1 kanten bar Notes: Since gelatin is made from animal tissue, many > vegetarians rely upon this seaweed derivative as a substitute. Like ordinary > gelatin, agar is flavorless and becomes gelatinous when it's dissolved in > water, heated, and then cooled. Agar, though, gels more firmly than gelatin, > and it sets and melts at a higher temperature--it can even set at room > temperature. Agar, like gelatin, is full of protein (though incomplete), but > it also contains the rich array of minerals one would expect from seaweed. > To use agar, just soak it in the liquid for about 15 minutes, bring it to a > gentle boil, then simmer while stirring until it's completely dissolved. The > liquid will gel as it cools. Acids weakens agar's gelling power, so if > you're firming an acidic liquid, use more. Like gelatin, agar will break > down if exposed to the enzymes of certain raw fruits, like kiwi fruit, > papayas, pineapple, peaches, mangos, guavas, and figs. Cooking these fruits, > though, destroys the enzymes. If you plan to add any of these fruits to a > gelatin salad, it's a good idea to buy them in cans, since all canned fruit > is pre-cooked. Agar comes in flakes, powder, or bars. Substitutes: gelatin > (Substitute one tablespoon powdered gelatin for every tablespoon of powdered > agar. Gelatin is made from animal by-products.) > > > > From: > [mailto: ] On Behalf Of Terry Pogue > Sent: Friday, March 02, 2012 3:01 PM > Terry Pogue > Subject: Agar-agar > > > > > > Well the agar-agar didn't thicken my mix. Could the fresh pineapple be the > reason? > The mix is fresh pineapple, cream of coconut, dark rum. > > Sent from my iPad > Quote Link to comment Share on other sites More sharing options...
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