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The phrase "agar agar" is correct and usable in written English.
It is typically used to refer to a gelatinous substance derived from red algae, commonly used as a thickening agent in cooking and food preparation.
Example: "For the dessert recipe, you will need to add two tablespoons of agar agar to the mixture to achieve the desired consistency."
Alternatives: "gelatin substitute" or "vegetable gelatin".
Exact(29)
The jelly-making life of a vegetarian is slightly harder, as you will need to use agar agar, which is extracted from seaweed.
The stuff that looks like jelly is sweetened apricot purée thickened with agar agar.
Agar agar is a seaweed that acts as a natural gelatine - it's used extensively in Japanese cooking, especially in desserts, and is sold in gel form or sachets of powder.
Other than Mr. Shelton, all the soft-serve makers interviewed use some form of natural stabilizers, like carageenan, guar gum, lecithin, agar agar or invert sugar (equal parts glucose and fructose) to inhibit melting and thicken the mixture.
"I used a seaweed (called Agar Agar), in the gelatin form, to support the chemical solution for cleaning the gilded bronze surface," Nicolai explains.
Other gelatin-like products from non-animal sources such as agar agar and carrageenan are pareve by nature.
Similar(31)
Once an essence is created, it will be combined with agar-agar and will keep fresh for months".
The icy drink was sweetened with brown sugar and studded with tapioca balls and chewy agar-agar cubes.
When blended into liquids, agar-agar creates a gelatinlike texture that, unlike gelatin, doesn't melt when heated.
Pillows of cucumber agar-agar (a jellying agent) with a filling of mackerel tartare, plus the sting of shiso and the balm of avocado.
She tossed it into a blender with soy milk, cornstarch and kanten (agar-agar, a thickener made from seaweed, found in all Japanese and most health food stores).
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