Agar and pH in cookingĪnother thing that is really common to read is that 10 g per litre is enough agar powder to thicken a neutral liquid, but you should use up to 50% more agar to thicken an acidic liquid. Fifteen grams of agar per litre of liquid actually goes in a standard laboratory recipe, while ten (or even as little as eight) grams is a much more appropriate amount to use in cooking. I’ve seen much culinary literature suggesting that fifteen grams of agar powder should be used to thicken a litre of liquid, but I have to say I disagree. Notice that flakes and powder don’t have the same density, so a gram of agar powder won’t be the same as a gram of agar flakes in a recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |