Foundation Agar Gelatin

By Hklbrries

Haven't tried this yet myself but thought it might be fun to experiment with as we don't use gelatin. Not sure about the proper ratio of fruits or vegetables.

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This vegan gelatin substitute can help with diets.

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A few interesting culinary quirks of agar: because it sets firmer and faster than gelatin, and at well above room temperature (122 degrees Fahrenheit, actually), using agar instead of gelatin can produce molds that will hold up to a fair bit of heat, where gelatin would melt.

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Granulated agar can be a diet aid–it swells to three times its volume and makes you feel full with very few calories. (Its structure is about 80% dietary fiber, so if you go this route, you might want to cut back your Raisin Bran a little.)

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Powdered agar is a 1:1 substitute for gelatin, while granulated agar requires three times the amount (as the recipe here notes).

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Granulated agar: Two level tablespoons granulated agar will thicken 1 pint of liquid and equals 1 package gelatin.

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Powdered agar: One level teaspoon to 1 cup liquid.

Ingredients

• 1 pint of liquid
• 2 tbsp fine granulated sugar
• Flavorings, prepared vegetables or fruits as desired (did not mention limit)
• Honey, to taste (if a sweet gelatin desired)
• Bring 1 pint of liquid to boiling point, then stir in 2 Tbsp. fine granulated agar; simmer until dissolved. Cool slightly and add flavorings, prepare vegetables, fruits as desired, and chill.
• If a sweet gelatin is desired use slightly warmed honey, the amount varying to taste. Always dissolve agar before adding anything sweet.
• Two level Tablespoons granulated agar will thicken 1 pt. of liquid and equals 1 pkg. gelatin. Powdered agar–1 level tsp. to 1 cup liquid.

Details

Adapted from yesterdish.com

Preparation

Step 1

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