Debbie
1303 posts
Feb 05, 2007
3:01 PM
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I was using 2 Tbsp. agar-agar flakes in 1 cup soy milk yesterday. I simmered for a long long time but the flakes would not dissolve. What did I do wrong, anyone? The milk is reduced but the flakes would not disappear and mix in with the milk. Any suggestion?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1998 posts
Feb 05, 2007
4:58 PM
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I don't know, Debbie-- I always use powder. Maybe they were old? Anybody else use flakes?
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Val
185 posts
Feb 26, 2007
1:24 PM
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Debbie I know that whenever my mom uses agar-agar for Malaysian dishes, it's the long strips (they don't get flakes or powdered agar-agar out there) and she always soaks it in cold water, and then boils it. Maybe the flakes need to be prepared the same way ??
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Val
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Bryanna
Owner/Moderator
2031 posts
Feb 26, 2007
4:57 PM
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Could they have been old?
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Debbie
1324 posts
Feb 27, 2007
1:22 PM
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I don't think it is old. I agree with Val that I need to soak the flakes a while before cooking it.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Mimi
29 posts
Apr 01, 2007
5:47 PM
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In the second edition of her More Great Good Dairy-free Desserts cookbook, Fran Costigan goes to great lengths describing her sure-fire technique for melting agar. The trick is to first grind agar flakes to a powder in a coffee-type grinder. Then put the agar in the pot you will be using, add the required amount of liquid, and set your timer for 10 minutes with NO heat. Next, bring to a boil, then simmer, stirring occasionally for 7 - 10 minutes. To test the agar for unmelted specks, dip the back of a spoon into the mixture and inspect it. Works like a charm! Fran's book is a must-have, as I'm sure Bryanna will agree.
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Debbie
1344 posts
Apr 03, 2007
8:46 AM
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Thanks Mimi, I bought this book and have tried several recipes. Very good! People love my baked stuff I made from this book.
I will take a look at the agar-agar tips.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
2075 posts
Apr 05, 2007
2:39 PM
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I do agree, Mimi, about Fran's book, but I hate using agar flakes. We only had flakes available at the conference, and several of uis could nolt use the recipes made with them-- for instance my Tofu Feta, which is a very thick mixture and needs as little water added as possible, so powder is the only way to go.
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Mimi
30 posts
Apr 06, 2007
8:02 PM
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Hi Bryanna,
Agar powder is not very accessible in Northern VA which is why we use the flakes. I know we could get it on line, but in my classes, I try to use what the stores carry. BTW, Ebony said you were great at the conference (no surprise!).
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