Technique Theory: Agar

Because agar is derived from sea vegetables, it is suitable for use in vegetarian or vegan products. It cuts cleanly, making it ideal for citrus slices, and it reliably binds regardless of sugar content. Agar jellies are simple to make, and because the fruit purée is not cooked with the batch, but is added after cooking, the flavor is fresh and bright. The only drawbacks of agar are its melting point, which is high above body temperature, and its short texture, which some people find off-putting. Agar is a polysaccharide, similar to starch. The agar jelly technique involves cooking water and sugars together with the agar in order to remove water and to gelatinize the agar, exactly as must be done when cooking with starch. The major caveat regarding the use of agar is that it must never be boiled with acidic ingredients, as they will hydrolyze the agar, preventing it from binding.