zxcvbob wrote:
>
> David Scheidt wrote:
>> Rickie Beth > wrote:
>> :I'm making a gift basket for a friend with high-quality cocoa mix and
>> :some homemade graham crackers, and I had my heart set on including
>> :some homemade marshmallows as well.
>>
>> :Trouble is, both I and the person the basket is for keep kosher. I
>> :have searched and searched and searched, and I've concluded that there
>> :is absolutely no way to make kosher marshmallows, short of getting
>> :some actual marshmallow root, which I'm not able to do right now.
>> :Kosher gelatin substitutes like Kojel are designed to make jello-like
>> :desserts, and just don't set right in other applications. Vegan
>> :websites report that agar agar and carrageen don't work either.
>>
>> Why not use kosher gelatin? It's available made from either fish or
>> the hides of kosher animals that were slaughtered in a kosher
>> slaughter house.
>
>
> I found a recipe for agar marshmallows, but the directions don't look
> right:
>
> http://www.cs.indiana.edu/~connelly/marshmallows.html
>
> Doesn't agar have to be dissolved in in *hot* (maybe even boiling)
> water? Other than that, it looks doable, but because agar is a
> polysaccharide instead of a protein the final texture might be
> different. (so add an egg white)
>

It's me again. :-)

Here's what the say about agar at asiafood.org:

"Preparation: Quantities should be measured carefully, depending on the
result required. Each form of agar-agar needs a different approach. If
using powder, sprinkle it over the surface of the measured water in a
saucepan, bring to the boil, and it should dissolve in a few minutes of
simmering. If using strands or sticks, soak in cold water for an hour,
drain, bring to the boil in the measured amount of water and simmer
until dissolved. Sugar, flavouring and colouring are added and it sets
as a firm jelly without refrigeration, even in tropical climates. It is
the base for the famous Almond Bean Curd, Coconut Jelly, Awayuki and
numerous other sweets throughout Asia."

Bob