from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. agar
from the GNU version of the Collaborative International Dictionary of English
- n. A fucus or seaweed much used in the East for soups and jellies; Ceylon moss (Gracilaria lichenoides).
- n. A gelatinlike substance, or a solution of it, prepared from certain seaweeds containing gelose (such as Ceylon moss, Gracilaria lichenoides or other seaweeds of the genera Gelidium, Ceramium, Pterocladia, and Eucheuma), and used for solidifying growth media in the artificial cultivation of bacteria, or as a gelling agent in foods; -- usually called simply agar, by abbreviation.
from The Century Dictionary and Cyclopedia
- n. The native name of Ceylon moss or Bengal isinglass, consisting of dried seaweed of several species, such as Gracilaria lichenoides, Eucheuma spinosum, etc. It is much used in the East for soups and jellies. Also called agal-agal. See gelose.
- n. A gelatinous product from certain seaweeds often combined with various nutrient substances to form a solid medium for the artificial cultivation of bacteria and other organisms.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
That application is still on the menu; in 2009, the restaurant was making the pasta for ravioli from nothing more than Parmesan serum and agar-agar.
There were a lot of briny-tasting false starts before Ferran and the other chefs figured out that they had to dry the agar-agar first, then grind it into powder.
She pointed to the Parmesan ravioli—made from agar-agar and Parmesan serum—that Luke was meticulously scooping up with his spatula.
Roberto González, a cooking instructor and food writer who did a stage at the restaurant in 1998, remembers the first time they got agar-agar, which by now is one of the standard gellifiers that elBulli uses.
The rhubarb and sea cucumber dish comes with a garnish that looks like a piece of crumpled cellophane but is even more minimalist: water and agar-agar.
Thanks to the addition of agar-agar, the disks have the consistency of gelatin and are extremely fragile, so transferring them from tray to the drying rack on which they will be lightly dehydrated requires a bit of finesse.
He has his own line of dishware, called Faces, and markets the Xantana and agar-agar used in the restaurant under the brand Texturas.
The Way We See the World, a design studio in New York, has invented edible cups made of agar-agar with flavors like ginger mint and grapefruit chamomile.
Silken tofu and soy creamer can be used in desserts, as can agar-agar in jellied desserts.
Carageenan and agar-agar are the most likely, though not the only possibilities.
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