Additionally, agar agar is heat-resistant and can withstand high temperatures without losing its gelling properties, making ...

Instead of 1 teaspoon of gelatin, use 0.5-2 teaspoons of agar. The more agar you use, the thicker the jelly will be. Remember ...

To achieve this goal, the following sub-objectives have been identified: Evaluate agar-based binder properties using conventional asphalt binder laboratory testing standards (namely Superpave).

Why don't more chefs use agar agar as a setting agent? So many cooking programmes have the chefs on tenterhooks because they don't know if their jelly dessert is going to set. If they used agar ...