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I read that brands and batches of agar powder varies in gelling consistency. How do we test our product to determine how strong it is?

Healthier Holiday Desserts

Fran Costigan - Healthier Holiday Desserts

Recorded

This event was on November 9, 2022

It’s the time of year to be thinking about Holiday Meals, and Holiday Desserts are a must! This year let’s enjoy desserts that are healthier and lighter but no less delightful. Join Vegan Pastry Master Fran Costigan for this exploration of full flavored but surprisingly better-for you desserts! Bring your questions and your favorite recipes for Chef Fran to help you make some adjustments.

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Question

Cheryl Ayres

I read that brands and batches of agar powder varies in gelling consistency. How do we test our product to determine how strong it is?

Answer

Agar is a natural food. It is a c based and seaweed it is seaweed and It should be standardized depending on companies but it isn't always in terms of the flakes. I have found anecdotally meaning ye by using it over the years that if I use flakes. Eden brand makes the strongest gel and in terms of the powders, they're all pretty much the same but there is one called super agar and that one really works. Well, so Cheryl how you determine It Is by doing a test you make your gel You put a little bit in the refrigerator for five ten minutes, and I mean just a little bit and you look at it. And that's good. Is it too firm add more liquid? Is it too soft for your intention? Then cool it down and add more agar. And then Mark the egg or you use so that you know, that's a great question. Thank you,

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.