Agar - agar
It is a plant-based gelatin of marine origin obtained from different red seaweed species.
Originally it comes from Japan. However, nowadays the Cantabrian coast is the main producer of agar in Europe.
It is used in modern diets mainly due to its nutritional value, being a source of minerals, trace elements, essential amino acids, vitamins and fibre.
Its high gelling power makes it very useful in cuisine, being ideal to make purees and jellies. It must be completely dissolved in water or other hot liquids so that its gelling power can be effective when the mixture cools.
Low temperature poached eggs, clams and peas with airy green sauce
- Type of dish: Eggs, Shellfish
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed