Prawnil
Aug 30th, 2009, 12:23 AM
Has anybody ever had any jelly successes with agar?
I tried it for the first time yesterday and, drastic failure. I think I used too much (flakes), tablespoon per cup of liquid was the guide, because it came out looking, feeling and ramming like agar does when it's set for bacterial plates - the way it jelly-fractures instead of wobbling, & that odd savoury smell it has (like some kind of off-caramel bred with moss).
So has anyone managed? I imagine there're some desserts from somewhere that traditionally use it. And how does Pectin compare? Do low concentrations set?
I tried it for the first time yesterday and, drastic failure. I think I used too much (flakes), tablespoon per cup of liquid was the guide, because it came out looking, feeling and ramming like agar does when it's set for bacterial plates - the way it jelly-fractures instead of wobbling, & that odd savoury smell it has (like some kind of off-caramel bred with moss).
So has anyone managed? I imagine there're some desserts from somewhere that traditionally use it. And how does Pectin compare? Do low concentrations set?