agar; agar-agar
[ AH-gahr; AY-gahr ]
Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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