Introduction To Agar Gels

[@alexcabral243]

How much sorbitol would you recommend for improved elasticity?

[@peychii324]

chef thank you for posting these primary source videos we lived in asia where they used agar in almost all desserts its called agar agar (agha agha) in Malaysia i am hoping you will cover more thickening agents as there are so many people today asking for vegan and gluten free products. most of the gluten free substitutes are high on the glycemic scale due to the alternative use of pe

[@peychii324]

foods and accomodate paleo diets which restrict carb intake sorry this got posted in reverse order ! your videos are always terrific

[@peychii324]

most of the gluten free substitutes are high on the glycemic scale due to the alternative use of simple

[@peychii324]

there are so many people today asking for vegan and gluten free products.

[@syms85]

Hi chief Jacob great Chanel! Thank You! I have a question about this Agra gel; once it set can you fully submerge it in water at room temperature or will it dissolve back into a fuild ? If it does start to dissolve how long does the process take, is it quite slow?

[@jefsti]

syms85 Set agar won't dissolve! There's lots of asian desserts that have agar cubes swimming in juice or coconut milk.

[@peychii324]

starches. its becoming increasingly difficult to thicken various

[@EddyGurge]

Blendid?

[@JacobBurton]

Yeah, I misspelled it on the board, so I figured I'd point it out and beet every one to the punch.

[@acacdr]

Jacob Burton Beet? I think you mean beat. Too much vegan talk, eh? ;)

[@EddyGurge]

"misspelled"? "beet"? You're messing with us now.

[@JacobBurton]

EddyGurge Shure. ;-)