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Although agar has only recently emerged as a common gelling agent in modern western kitchens, it has been used in asian countries for centuries as their go-to gelling agent. A polysaccharide derived from red algae, agar is a great alternative to gelatin when a vegan or vegetarian gel is needed, or when attempting to gel liquids that normally will break down gelatin because of low pH, high alcohol, or proteolytic enzymes in fresh fruits.

One of the unique qualities of an agar gel is…

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