The phrase "agar seaweed" is not correct and does not make sense in written English.
It appears to be a combination of "agar," which is a gelatinous substance derived from seaweed, and "seaweed," but lacks clarity in context.
Example: "The recipe calls for agar seaweed to create a gelatinous texture in the dessert."
Alternatives: "agar-agar" or "seaweed gelatin".
Injecting Paenibaciullus vortex bacteria into agar (seaweed-based gelatin used in petri dishes to foster bacterial reproduction) with a syringe, Bar-Shai simultaneously executes different sound frequencies and musical strains that stimulate the microorganisms.
IN Mr. Adrià's book, we had been introduced to agar-agar, a seaweed extract found at most health food stores and an ingredient in many commercial yogurts.
For a vegan option, use Weikfield jelly based on agar-agar (a seaweed).
To do so, the team constructed a 2-by-4 foot petri dish and filled it with 14 liters of agar, a seaweed-derived jellylike substance commonly used in labs to nourish organisms as they grow.
Researchers are fretting over a dwindling supply of agar, the seaweed-derived gel that's vital for culturing microbes.
"I used a seaweed (called Agar Agar), in the gelatin form, to support the chemical solution for cleaning the gilded bronze surface," Nicolai explains.
Two layers of broth, thickened with a seaweed agar "to create the movement of water, and six tortellini bobbing between them, in a layer of warm broth, crossing the Red Sea, going home".
Vegetarians have the alternative of using a seaweed extract, agar-agar flakes, although in his book, The Vegetarian Option, Simon Hopkinson writes that: "Agar flakes will not produce a crystal-clear jelly in the way conventional gelatine leaves do... however an agar jelly has the advantage that it does not form a skin and it will eventually set at room temperature".
At least its memory was obliterated by one of the worst desserts I have ever tried: a bizarre coconut jelly set with the seaweed extract, 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.
