Agar Agar Magic: The Plant-Based Gelatin Revolutionizing Culinary Creations!

[@ChefRudakova]

Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy

[@bparrish517]

I’m happy to read you’re teaching apart from KZbin. Every video you post leaves me wishing I had the time to attend one of your classes and make great introductions for people wishing to fast-track their skill sets or careers. Thank you.

[@ayenunu]

I'm a Bar & Beverage Manager Consultant..I just watched your channel yesterday..It was such an excellent, Educational & Meaningful videos.. I hope you're doing great and Healthy always...

[@d077y]

This is a masterclass. Thank you for the great video.

[@LishaJoya]

I'm having issues with my agar not forming especially when I'm using lime or lemon or orange the period and you just told me the reason why my gel is not setting properly. i'm trying to make Tick Tock Edible Crystals and my flavor profile of preference is citrus. I know that I need to bloom my agar first wait for it to solidify then add my acidics. Thank you for teaching me about this! And I even tried putting my agar in the freezer we tried to get it the set but it's still not working and you even mentioned to not put it in the freezer! I'm always still learning thank you

[@artbysid]

You made learning about Agar-Agar informative and entertaining. I subbed!

[@dapprentiz7182]

Wow thank you chef i love to explore more about gastronomy i am a line cook in aa italian restaurant and found your channel helpful

[@miracletimberlake9202]

Also, i need to make a large pot of agar agar, how much agar agar per liter of water?

[@culilab]

Interesting video! There's so much to learn, thanks for the inspiration, as always!

[@ChefRudakova]

thanks for watching!🤓✌

[@MelLopez-hm5gd]

Such an amazing video! Thanks chef 😊

[@ChefRudakova]

Glad you enjoyed it! 🤓✌🏻

[@anitavial7877]

You are amazing and beautiful ! love your interesting content .. learning so much of innovative cooking

[@mayangirl2012]

Can you mix it with regular gelatin ?..to make jelly fruit cakes...

[@miracletimberlake9202]

hello, i have a question about agar agar, what am i doing wrong, i make desserts with agar agar but some times its flexible then sometimes its not and watery, so watery it starts to immediately deprecates. shall i use guar gum in it to help dry up the liquid? Also please let me know more about your academy

[@aktz6060]

Don't put it in the freezer, I guess it can't handle the cold, I'm trying to find the shelf life

[@Daurialudo]

Great video as all other. I am learning a lot about modernist cuisine. One question: Do you know the concentration of sorbitol needed to add to the agar preparation to prevent dehydration ? And at what time should it be added ? Thanks

[@JR-sb6mj]

A baker in Uruguay told me to use agar agar to protect the fruit on my fruit tarts in 1999

[@frankmodrich391]

you present so beautifully and clearly thank you

[@ChefRudakova]

🤓✌️

[@bharatchaudhary8329]

Absolutely great

[@ChefRudakova]

thank you 🤓✌🏻

[@Enochulate88]

Agar is good for mushroom growing

[@filipbirsl7138]

This video is so educational

[@inyangamaku5220]

Hi chef there’s no agar agar in my country. I wanted to make the fake caviar. What can I use instead of agar agar

[@olenfersoi8887]

You did not mention your country, but I would bet there is agar there somewhere, as it is used worldwide for the gel on bacteria is cultured by labs, hospitals, etc. Plus, any ingredient not found in a local store can be ordered online, as long as the vendor ships to your country. Do note that agar "caviar" pearls can be made with any gelling agent that is liquid when hot, and solidifies when dropped into any cold liquid. But...important...keep in mind that these are not like caviar, as they are solid thru & thru...no liquid center. Even with regular sperification (whose caviar liquid contains sodium alginate) the skin that forms on the drops will keep getting thicker & thicker over time, even after removal from the calcium chloride solution it is dropped into, because there will be enough calcium ions in the skin to slowly diffuse thru and harden the alginate in the entire sphere. With reverse sperification, the opposite is done: the caviar liquid contains the calcium chloride, which is dropped into liquid containing the sodium alginate. The center of these remain liquid, since there is no more aliginate in sphere than what forms before the spheres are removed from the alginate liquid. These are often made with a neutral oil liquid, and can be stored for a long time under more oil. Last important comment: Very acid liquids often will not form caviar pearls no matter what method is being used. Get some paper test strips and make sure the pH of the "caviar liquid" is above 4.0. I hope these comments help you. Best wishes...

[@Alexandra-tj7ng]

Thank you!!! Love your channel!

[@ChefRudakova]

Thank you for watching 🤓✌🏻

[@adamkrauss303]

Hi there. Just found your channel through Kevin’s amazing Cocktail Time channel and count me in as a subscriber! One thing I didn’t hear in you defining Agar Agar is where does it come from in the plant world, as I and suspect others want to know first that it’s all natural. Thanks.

[@rashidahmad7505]

it's seaweed extracted from red algae and after doing all processes can be available in powder and strip forms.

[@olenfersoi8887]

@@rashidahmad7505 Even though many types of seaweed are technically algae, I think the source of Agur is more appropriately referred to as a red seaweed. Also, there isn't much "process" involving in extracting gums from seaweed. If you wanted to, you could do it yourself with a home blender. In answer to the original poster's question, Agar originated in Japan. But, the genus of seaweed from which is extracted has a wide world distribution.

[@TatiainGreece]

I keep learning from your video Chef Natalia Rudokova I am contestant of MasterChef 6 Greece. Wish me luck.

[@ChefRudakova]

Well done! and good luck!!!

[@isurulakshan6061]

Chef I like this video good job 💘

[@thisisanfield7085]

Chef can you pls help. I’m trying to make vegan boiled egg whites. I’ve used silken tofu and plant milk. I’ve used agar agar 3/4 teaspoon for 300g silken tofu. Warmed it and then poured into egg and refrigerated. They don’t set and become solid. What am I doing wrong? Should I use Guar gum? Thanks 🙏🏽

[@olenfersoi8887]

If you are cooking the stuff, Aquafaba, the liquid from canned chickpeas (garbanzos) is the best egg white substitute. It will solidify like real egg whites, when cooked (say, in a frying pan), but not as quickly.

[@jamescason9640]

@@thisisanfield7085 use AQUAFABA

[@carpii]

Thanks for creating the thickener series. I suggested it some time ago, although it might be coincidence. Either way, it's as useful and informative as I was hoping it would be 👍

[@ChefRudakova]

Thanks for the idea!

[@shridharnikam2035]

Dear mam, I am going to prepare ice cream with using already homogenised milk. So as to skip pasturising and homoginisation process. If I do so which stablizer and emulsifier shall be used. Such ingredients doesn't require heating. Will it work. Will such process using give the same reasult as traditional method in which stabilizer and emulsifier used during pasturisiation process. Please help

[@olenfersoi8887]

Try liquid lecithin as emulsifier & guar gum as thickener, and these do not require heating. But, you are better off using carrageenan, which must be dissolved in near boiling liquid. The Iota type will not "bleed" liquid when the ice cream is frozen. Just keep in mind that ice cream made in an ice cream freezer produces a better product, because it stirs in air & breaks up ice crystals so you don't end up with a crunchy product that also freezes to a solid rock.

[@JyotiSharma-iy8gx]

What would happen if we bake vegan scotch egg made with agar agar ??

[@olenfersoi8887]

Keep in mind that using most gums like this will be a problem since the gel will become liquid in the oven. You might try using Konjac powder, since this forms a gel that is irreversible (ie: doesn't melt) if it is made using a weak alkali.

[@berylprice4805]

Can you use arrowroot for the same things ....?

[@olenfersoi8887]

Gums are hydrocolloids, which are very different than arrowroot or other starches. On the other hand, sometimes adding starch to a hydrocolloid causing an even more solid gel.

[@jehanraban3770]

Please send me the recipe for agar agar

[@luishidalgo5201]

Woooow Naty ❤️🌹🙋‍♂️

[@DrBrunoRecipes]

Agar agar is excellent for veg vegan cooking as well I suppose 😊 Greetings from Scotland and 🌻 Have a wonderful day everyone 😊

[@logreetlafee]

Is it possible to gut a gummy bear texture with agar?

[@ChefRudakova]

Great question🤓 The best bet to replace gelatine in classic Gummy Bears is to use Agar Agar in a combination with Guar Gum✌🏻

[@tahoelakelakedonner7594]

@@ChefRudakova Hi Chef Rudakova; I've been looking for a recipe as you mentioned with Agar and Guar and can't seem to find any. Do you have any?

[@zivotjesila97]

Hello, please can you give subtitels to this video and to video about guar gum? Thank you very much, Alena

[@ChefRudakova]

Hey 👋🏻 you can autogenerate subtitles on desktop version of KZbin 🤓✌🏻

[@zivotjesila97]

@@ChefRudakova Thank you, I know, but this video and video about guar gum have subtitles not available (accessible)...

[@slowfire2]

Oh no, you forgot to put closed captions in this video! Lots of people need them for lots of reasons. We also want to know what youre saying.

[@jorgeenriquezm]

I know what she's saying... Without captions... Insane, right?

[@zarg0ne]

Its really a shame , many still use animal based gelatin when there is this magical Agar Agar is available

[@husseinfakhry567]

Are you Michelin star ⭐🌟⭐

[@JMKL]

Baru tahu orang bule menyebutnya agar-agar juga,keren

[@rayfrogger]

As a malay, this is so painful. Its not eger eger, its, AGAR AGAR

[@macakucizmama831]

Why di you use Fahrenheits lol? We in Europe like the most of word use metric units, and you are European

[@olenfersoi8887]

Obviously, her videos are aimed at USA viewers where, though metric units are legal, most people still use British units. It is just as annoying for Americans to view recipes only referring to metric units. Ideally, for universality, videos like this should refer to both systems of measurement!

[@macakucizmama831]

@@olenfersoi8887 I get your point, idk why is so hard to calculate and post both, so that we all can understand

[@macakucizmama831]

@@olenfersoi8887 but she is Czech she definitely didn’t went to school and learned British units, she just want to lick US a.. , despite most of her viewers are from a metric countries

[@sandeepchef9566]

👍💪💪💪💪

[@Leondrastorey]

like the video ppl

[@miguelherrera2006]

Hola cjef, espero pueda tomar em cuenta agregar subtitulos en español para sus fans latinos

[@nanbergau]

It is aaahhhh- gaaahr... aaahhh- gaaahr .. soft a's, not hard / long a's... in Malay and Indonesian...

[@Stratigic_Cheese_Reserve]

This has come up before hasn't it?

[@olenfersoi8887]

@@Stratigic_Cheese_Reserve This is a constant Internet problem...people producing vegan recipes with ingredients they just discovered, without a clue as to how to pronounce their name. In addition to mispronunciation of Agar, outside of Malaysia, the name is simply Agar...not Agar Agar. Other silly mistakes include: not pronouncing the "J" in "KONJAC" as "Y" (the word should be pronounced exactly like "cognac"); pronouncing the "G" in "CARRAGEENAN" as a "J" rather than a "hard G"; pronouncing "SEITAN" almost as two words, SAY TAN rather than correctly as SAYtn (almost like satan). This drives me crazy too, because once wrong in one video, g-d know how many millions might copy the mistake.

[@pushparudola8536]

I love ya

[@hmmm6571]

Agar2 in Javanese AgerAger or Gudir 😂

[@olenfersoi8887]

Truly, it would be more appropriate to refer to the stuff by its Japanese name "kanten", since that is its real origin.

[@Agar_0_0_Agar]

._.

[@ShakeelKhan-xh3wf]

How beautiful you are dear

[@petegomez5280]

I love ur vids so informative chef life but i gotta say I love ur accent so dam sexy 😬😬😬

[@ChrisTopheRaz]

Agar agar, it’s so redundant, redundant.

[@olenfersoi8887]

It's Malay language, which sometimes doubles words for emphasis (hence, this translates to "jelly jelly" there). Outside of Malaysia, it should be referred to simply as Agar. Even more appropriate would be to refer to it by its Japanese name "kanten", since that is where it originated.

[@ChrisTopheRaz]

@@olenfersoi8887 yeah, I read about that after this video. It is interesting how people still call it ager agar, here.

[@jinnilovely5573]

@@olenfersoi8887kanten is not popular in japanese dish japanese prefer use gelatin, Agar Agar more popular in Indonesia cause base plant an it is halal than gelatin pork base it is haram

[@jinnilovely5573]

She spelling Egar Egar but the right spelling is Agar Agar, Agar Agar from Indonesia bahasa 🥹

[@akiraryuu2499]

Agar-agar is a Malay word