— Regina Heon

To let everyone know, corn starch, arrow root, tapioca starch are thickeners and they're often used after you've made a slurry with them. In other words, you've taken the measured amount of one of those starches, added some liquid and them, and then put them into the cooking liquid. Um, in the chocolate pudding, you don't do that. It all, the dry ingredients go in at one time. Agar is vegan gelatin, think of it as vegan gelatin. It's made from, derived from seaweed. It has been used for millennia in, um, Asian cuisine. If you've ever had a canton, which is like a, it's a gel really in a macrobiotic restaurant or in some plant-based restaurants or Asian restaurants, it's made with agar. So agar gels and the starches thicken, depending on what you're going to use your pudding or custard for Regina, you might wanna use both. You want might wanna use mostly the corn starch and a little bit of agar. For example, that chocolate pudding that I keep referring to and getting a real taste for it is thick. It's thick, it's a pudding, it holds up on the spoon. But when I want to use it as a filling and frosting, I add a little bit of agar powder to it, it just holds a bit better. So that would be my answer to you.