Agar Agar Magic: The Plant-Based Gelatin Revolutionizing Culinary Creations! 

thanks for watching!🤓✌

This has come up before hasn't it?

@@Stratigic_Cheese_Reserve This is a constant Internet problem...people producing vegan recipes with ingredients they just discovered, without a clue as to how to pronounce their name. In addition to mispronunciation of Agar, outside of Malaysia, the name is simply Agar...not Agar Agar. Other silly mistakes include: not pronouncing the "J" in "KONJAC" as "Y" (the word should be pronounced exactly like "cognac"); pronouncing the "G" in "CARRAGEENAN" as a "J" rather than a "hard G"; pronouncing "SEITAN" almost as two words, SAY TAN rather than correctly as SAYtn (almost like satan). This drives me crazy too, because once wrong in one video, g-d know how many millions might copy the mistake.

Great question🤓 The best bet to replace gelatine in classic Gummy Bears is to use Agar Agar in a combination with Guar Gum✌🏻

@@ChefRudakova Hi Chef Rudakova; I've been looking for a recipe as you mentioned with Agar and Guar and can't seem to find any. Do you have any?

Glad you enjoyed it! 🤓✌🏻

Don't put it in the freezer, I guess it can't handle the cold, I'm trying to find the shelf life

You did not mention your country, but I would bet there is agar there somewhere, as it is used worldwide for the gel on bacteria is cultured by labs, hospitals, etc. Plus, any ingredient not found in a local store can be ordered online, as long as the vendor ships to your country. Do note that agar "caviar" pearls can be made with any gelling agent that is liquid when hot, and solidifies when dropped into any cold liquid. But...important...keep in mind that these are not like caviar, as they are solid thru & thru...no liquid center. Even with regular sperification (whose caviar liquid contains sodium alginate) the skin that forms on the drops will keep getting thicker & thicker over time, even after removal from the calcium chloride solution it is dropped into, because there will be enough calcium ions in the skin to slowly diffuse thru and harden the alginate in the entire sphere. With reverse sperification, the opposite is done: the caviar liquid contains the calcium chloride, which is dropped into liquid containing the sodium alginate. The center of these remain liquid, since there is no more aliginate in sphere than what forms before the spheres are removed from the alginate liquid. These are often made with a neutral oil liquid, and can be stored for a long time under more oil. Last important comment: Very acid liquids often will not form caviar pearls no matter what method is being used. Get some paper test strips and make sure the pH of the "caviar liquid" is above 4.0. I hope these comments help you. Best wishes...

Well done! and good luck!!!

It's Malay language, which sometimes doubles words for emphasis (hence, this translates to "jelly jelly" there). Outside of Malaysia, it should be referred to simply as Agar. Even more appropriate would be to refer to it by its Japanese name "kanten", since that is where it originated.

@@olenfersoi8887 yeah, I read about that after this video. It is interesting how people still call it ager agar, here.

@@olenfersoi8887kanten is not popular in japanese dish japanese prefer use gelatin, Agar Agar more popular in Indonesia cause base plant an it is halal than gelatin pork base it is haram

If you are cooking the stuff, Aquafaba, the liquid from canned chickpeas (garbanzos) is the best egg white substitute. It will solidify like real egg whites, when cooked (say, in a frying pan), but not as quickly.

@@thisisanfield7085 use AQUAFABA

I know what she's saying... Without captions... Insane, right?

Try liquid lecithin as emulsifier & guar gum as thickener, and these do not require heating. But, you are better off using carrageenan, which must be dissolved in near boiling liquid. The Iota type will not "bleed" liquid when the ice cream is frozen. Just keep in mind that ice cream made in an ice cream freezer produces a better product, because it stirs in air & breaks up ice crystals so you don't end up with a crunchy product that also freezes to a solid rock.

Keep in mind that using most gums like this will be a problem since the gel will become liquid in the oven. You might try using Konjac powder, since this forms a gel that is irreversible (ie: doesn't melt) if it is made using a weak alkali.

Agar-agar is a Malay word

Obviously, her videos are aimed at USA viewers where, though metric units are legal, most people still use British units. It is just as annoying for Americans to view recipes only referring to metric units. Ideally, for universality, videos like this should refer to both systems of measurement!

@@olenfersoi8887 I get your point, idk why is so hard to calculate and post both, so that we all can understand

@@olenfersoi8887 but she is Czech she definitely didn’t went to school and learned British units, she just want to lick US a.. , despite most of her viewers are from a metric countries

thank you 🤓✌🏻

Hey 👋🏻 you can autogenerate subtitles on desktop version of RU-vid 🤓✌🏻

@@ChefRudakova Thank you, I know, but this video and video about guar gum have subtitles not available (accessible)...

it's seaweed extracted from red algae and after doing all processes can be available in powder and strip forms.

@@rashidahmad7505 Even though many types of seaweed are technically algae, I think the source of Agur is more appropriately referred to as a red seaweed. Also, there isn't much "process" involving in extracting gums from seaweed. If you wanted to, you could do it yourself with a home blender. In answer to the original poster's question, Agar originated in Japan. But, the genus of seaweed from which is extracted has a wide world distribution.

Gums are hydrocolloids, which are very different than arrowroot or other starches. On the other hand, sometimes adding starch to a hydrocolloid causing an even more solid gel.

🤓✌️

Truly, it would be more appropriate to refer to the stuff by its Japanese name "kanten", since that is its real origin.

Thanks for the idea!

Thank you for watching 🤓✌🏻