| agar-agar |
A seaweed based vegetarian alternative to gelatine, used as a stabiliser or thickener.
출처: thefoody.com/glossary/glossarya.html
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| agar-agar |
seaweed used as a thickening agent, as in gelatin.
출처: www.lmberault.com/cooking_dictionary.htm
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| agar-agar |
Also known as kanten. Available as strips or flakes. It is a seaweed. We use it in flake form. It should not be stirred until it has softened in cool liquid and then brought slowly to a simmer. Don't boil. Once it simmers, stir occasionally until it appears to have dissolved. Agar-Agar "sets up" at room temperature. It is an excellent substitute for gelatin (an animal product).
출처: www.bloodroot.com/glossary.htm
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| agar-agar |
A white gelatin derived from a sea-vegetable, used in making aspics and jelly.
출처: www.macrobiotics.co.uk/glossary.htm
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