Did You Know … Agar is an Alternative to Gelatine?

Published 22nd December 2016 Festive food thoughts As we approach the festive season, my thoughts like many I’m sure have no doubt turned to enjoying the festivities as well as a welcome break. Preparing the Christmas day feast is a key part and, for all the cooks out there, a little bit stressful. Getting the roast potatoes perfect (duck or goose fat?) and everything onto the table hot and at the same time is a real challenge. Uses as a cooking ingredient As I have a bit of a sweet tooth, leaving space for dessert is always a must! Unfortunately, my repertoire is limited, although I can knock up a pretty mean Crème Brulee. This got me thinking about gelatine and an alternative which is suitable for vegetarians. It is agar, or as it’s known in culinary circles agar-agar or by its Japanese name of Kanten. Not only is agar a key component in prepared media – it is the setting agent within the dehydrated culture media (DCM) and something we know a bit about at Cherwell – but is also an increasingly used ingredient in cooking.

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