agar flakes versus powder
Posted by jkl on Jun 24, 2008 · Member since Dec 2002 · 900 posts
I don't use agar much and I have a package of the flakes but the recipe I'm making calls for the powder. It isn't cooked much and I'm afraid the flakes won't dissolve properly.
If I grind up the flakes very fine in a coffee grinder, is that is the same thing as the powder? Or does the powder have different ingredients?
If anyone has any suggestions I would appreciate it.
Thanks.
It is the same thing. I actually started a post regarding the same issue awhile back. I was told the ratio is 1 to 3 (powder to flakes). I would think that if you ground up the flakes, it would be basically the same as the powder. Also, I think if you have flakes and use them in flake form, you are supposed to soak them for a bit prior to cooking with them...but don't quote me on that. I would suggest getting some powder - much easier to work with!! Good luck!
Thanks for the replies. Acording to the Voluptuous Vegan, the ratio is one to five and powder can only be used if there is sugar or other sweetening agents in the recipe to mask the taste. (Which doesn't really make sense to me if they are the same thing, but whatever). And the flakes have to be thoroughly cooked to soften and dissolve but the powder only requires a few minutes. Sooo . . . since I can't find the powder and I already paid close to $8 for my little bag of flakes, I'm just going to grind the suckers up and hope it's the same thing!
jkl, were you successful with the ground agar flakes? I can't find the powder anywhere, and my attempts at using flakes so far (in a fruit terrine, an uncheese cookbook cheese, and a frosting) have all failed.
Every time I try to use agar, I can't get whatever it is to thicken quite enough (e.g. icing ends up more like pudding) - any suggestions? Or ideas of where to find powder?
jkl, were you successful with the ground agar flakes? I can't find the powder anywhere, and my attempts at using flakes so far (in a fruit terrine, an uncheese cookbook cheese, and a frosting) have all failed.
Every time I try to use agar, I can't get whatever it is to thicken quite enough (e.g. icing ends up more like pudding) - any suggestions? Or ideas of where to find powder?
I am trying to remember what I was going to use it for. I remember the agar working okay but no one really liking the end product.
My cookbooks said the agar flakes need to be thoroughly cooked and dissolved and it can take ten to twenty minutes to do this. Maybe you are not cooking it long enough.
i asked at my asian food market. they had the packets with the spices (totally not that place i looked for them). this is what it looks like.
http://tbn1.google.com/images?q=tbn:sdcBax_WkIM-6M:http://grocerythai.com/images/82001.jpg
Yes! I found it - it just took me a few Asian store tries... Thanks BP - mine looks just like your picture.
Now, what to make first?
i asked at my asian food market. they had the packets with the spices (totally not that place i looked for them). this is what it looks like.
http://tbn1.google.com/images?q=tbn:sdcBax_WkIM-6M:http://grocerythai.com/images/82001.jpg
Yes! I found it - it just took me a few Asian store tries... Thanks BP - mine looks just like your picture.
Now, what to make first?
One of my favs:
Apple-Pomegranate Kanten with Cashew Cream
4 cups unsweetened apple juice, or juice of choice. Experiment with different colors
4 Tbs agar flakes (don't worry if they look like they do not completely dissolve)
2 large apples, diced fine
1 pomegranate, seeds
1 cup raw cashews, soaked overnight
3 Tbs water
2 Tbs maple syrup
1 tsp vanilla extract
1 pinch salt
Bring juice to boil with agar flakes in large saucepan. Reduce heat and cook for 5-15 min (or until you give up), stirring. Pour into small glass cups and allow them to cool for 10 minutes. Added the fruit to each cup and put in fridge for about an hour.
Cashew cream
Blend the cashews in a vitamix or high powered blender with some water, maple syrup and vanilla extract.
When the cups have set, dollop some of the cashew cream on top.
serves 12