I bought a packet of "Telephone" brand unflavored agar at the oriental
market. I know it is used like gelatin for making desserts, but I don't
know how to use it. Any ideas? Thanks.

Bob

zxcvbob wrote:
>
> I bought a packet of "Telephone" brand unflavored agar at the oriental
> market. I know it is used like gelatin for making desserts, but I don't
> know how to use it. Any ideas? Thanks.
>
> Bob

Weigh out the amount needed. Wash the stick/shreds and soak in cold
water for 30 minutes or so. Drain and add the required amount of liquid
from the recipe and heat to boiling to dissolve. Then proceed with the
recipe. It will solidify without refrigeration.

On Fri, 04 Mar 2005 15:07:52 -0600, zxcvbob >
wrote:

>I bought a packet of "Telephone" brand unflavored agar at the oriental
>market. I know it is used like gelatin for making desserts, but I don't
>know how to use it. Any ideas? Thanks.
>
>Bob
>
Here's one a former roommate (Japanese) used to make:

Almond Jelly
****************************
1 stick agar-agar
3 c water
1 c sugar
1/2 c evaporated milk
1/2 tsp almond extract
canned fruit with syrup

Boil water. Add agar and stir until dissolved. Stir in sugar. Through
a strainer, pour into a flat container. Add evaporated milk, stirring
constantly. When slightly cool mix in the almond extract. Refrigerate.
When it is set, cut into diamond shapes, about 3/4" on all sides.

Serve with the canned fruit.
http://users.rcn.com/sue.interport/food/almjelly.html

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Fri, 04 Mar 2005 15:07:52 -0600, zxcvbob >
> wrote:
>
>
>>I bought a packet of "Telephone" brand unflavored agar at the oriental
>>market. I know it is used like gelatin for making desserts, but I don't
>>know how to use it. Any ideas? Thanks.
>>
>>Bob
>>
>
> Here's one a former roommate (Japanese) used to make:
>
> Almond Jelly
> ****************************
> 1 stick agar-agar
> 3 c water
> 1 c sugar
> 1/2 c evaporated milk
> 1/2 tsp almond extract
> canned fruit with syrup
>
> Boil water. Add agar and stir until dissolved. Stir in sugar. Through
> a strainer, pour into a flat container. Add evaporated milk, stirring
> constantly. When slightly cool mix in the almond extract. Refrigerate.
> When it is set, cut into diamond shapes, about 3/4" on all sides.
>
> Serve with the canned fruit.
> http://users.rcn.com/sue.interport/food/almjelly.html
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!


Do you know how many grams "1 stick" of agar is? I bought a 25 gram
packet of powdered agar-agar. The only directions on it in English
says, "mix 1 gm of agar agar powder with 120 gm of boiling water include
sugar"

Thanks, regards,
Bob

(Curly Sue), if that's their real name, wrote:

>Here's one a former roommate (Japanese) used to make:
>
>Almond Jelly
>****************************
>1 stick agar-agar
>3 c water
>1 c sugar
>1/2 c evaporated milk
>1/2 tsp almond extract
>canned fruit with syrup
>
>Boil water. Add agar and stir until dissolved. Stir in sugar. Through
>a strainer, pour into a flat container. Add evaporated milk, stirring
>constantly. When slightly cool mix in the almond extract. Refrigerate.
>When it is set, cut into diamond shapes, about 3/4" on all sides.
>
>Serve with the canned fruit.
>http://users.rcn.com/sue.interport/food/almjelly.html

Hey, I'll bet that would be good with canned lychees. I'll direct Crash to
pick up the ingredients next time he's in St. Paul. Thanks for the recipe,
Sue!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

zxcvbob wrote:
>
> Curly Sue wrote:
> > On Fri, 04 Mar 2005 15:07:52 -0600, zxcvbob >
> > wrote:
> >
> >
> >>I bought a packet of "Telephone" brand unflavored agar at the oriental
> >>market. I know it is used like gelatin for making desserts, but I don't
> >>know how to use it. Any ideas? Thanks.
> >>
> >>Bob
> >>
> >
> > Here's one a former roommate (Japanese) used to make:
> >
> > Almond Jelly
> > ****************************
> > 1 stick agar-agar
> > 3 c water
> > 1 c sugar
> > 1/2 c evaporated milk
> > 1/2 tsp almond extract
> > canned fruit with syrup
> >
> > Boil water. Add agar and stir until dissolved. Stir in sugar. Through
> > a strainer, pour into a flat container. Add evaporated milk, stirring
> > constantly. When slightly cool mix in the almond extract. Refrigerate.
> > When it is set, cut into diamond shapes, about 3/4" on all sides.
> >
> > Serve with the canned fruit.
> > http://users.rcn.com/sue.interport/food/almjelly.html
> >
> > Sue(tm)
> > Lead me not into temptation... I can find it myself!
>
> Do you know how many grams "1 stick" of agar is? I bought a 25 gram
> packet of powdered agar-agar. The only directions on it in English
> says, "mix 1 gm of agar agar powder with 120 gm of boiling water include
> sugar"
>
> Thanks, regards,
> Bob

Typically one stick of agar is about two or three ounces; will gel two
or three cups of liquid. Your 25 gm pack of powdered agar should gel
about one to two cups of liquid.

Arri London > wrote in
:

>
>
> zxcvbob wrote:
> >
> > Curly Sue wrote:
> > > On Fri, 04 Mar 2005 15:07:52 -0600, zxcvbob
> > > > wrote:
> > >
> > >
> > >>I bought a packet of "Telephone" brand unflavored agar at the
> > >>oriental market. I know it is used like gelatin for making
> > >>desserts, but I don't know how to use it. Any ideas? Thanks.
> > >>
> > >>Bob
> > >>
> > >
> > > Here's one a former roommate (Japanese) used to make:
> > >
> > > Almond Jelly
> > > ****************************
> > > 1 stick agar-agar
> > > 3 c water
> > > 1 c sugar
> > > 1/2 c evaporated milk
> > > 1/2 tsp almond extract
> > > canned fruit with syrup
> > >
> > > Boil water. Add agar and stir until dissolved. Stir in sugar.
> > > Through a strainer, pour into a flat container. Add evaporated
> > > milk, stirring constantly. When slightly cool mix in the almond
> > > extract. Refrigerate. When it is set, cut into diamond shapes,
> > > about 3/4" on all sides.
> > >
> > > Serve with the canned fruit.
> > > http://users.rcn.com/sue.interport/food/almjelly.html
> > >
> > > Sue(tm)
> > > Lead me not into temptation... I can find it myself!
> >
> > Do you know how many grams "1 stick" of agar is? I bought a 25
> > gram packet of powdered agar-agar. The only directions on it in
> > English says, "mix 1 gm of agar agar powder with 120 gm of boiling
> > water include sugar"
> >
> > Thanks, regards,
> > Bob
>
> Typically one stick of agar is about two or three ounces; will gel
> two or three cups of liquid. Your 25 gm pack of powdered agar should
> gel about one to two cups of liquid.

According to my Chinese cookbook

1/4 oz or 7 grams is mixed with 6 cups water and 1 cup sugar,bring to a
boil reduce to a simmer and stir til it all dissolves...let stand 1/2
hr...add 3/4 cup evaporated milk, 1 tbsp almond extract.. then pour in
bowls and refridgerate till set...serve with a can of mixed fruit.

serves 6

more agar may be used for a harder set.

So my guess is using more than 1/2 oz or 14 grams at a time with about 7
cups of liquid would be overkill. Doing the math.... 1 to 2 grams agar
per cup of fluid to get jello.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus wrote:
>
> Arri London > wrote in
> :
>
> >
> >
> > zxcvbob wrote:
> > >
> > > Curly Sue wrote:
> > > > On Fri, 04 Mar 2005 15:07:52 -0600, zxcvbob
> > > > > wrote:
> > > >
> > > >
> > > >>I bought a packet of "Telephone" brand unflavored agar at the
> > > >>oriental market. I know it is used like gelatin for making
> > > >>desserts, but I don't know how to use it. Any ideas? Thanks.
> > > >>
> > > >>Bob
> > > >>
> > > >
> > > > Here's one a former roommate (Japanese) used to make:
> > > >
> > > > Almond Jelly
> > > > ****************************
> > > > 1 stick agar-agar
> > > > 3 c water
> > > > 1 c sugar
> > > > 1/2 c evaporated milk
> > > > 1/2 tsp almond extract
> > > > canned fruit with syrup
> > > >
> > > > Boil water. Add agar and stir until dissolved. Stir in sugar.
> > > > Through a strainer, pour into a flat container. Add evaporated
> > > > milk, stirring constantly. When slightly cool mix in the almond
> > > > extract. Refrigerate. When it is set, cut into diamond shapes,
> > > > about 3/4" on all sides.
> > > >
> > > > Serve with the canned fruit.
> > > > http://users.rcn.com/sue.interport/food/almjelly.html
> > > >
> > > > Sue(tm)
> > > > Lead me not into temptation... I can find it myself!
> > >
> > > Do you know how many grams "1 stick" of agar is? I bought a 25
> > > gram packet of powdered agar-agar. The only directions on it in
> > > English says, "mix 1 gm of agar agar powder with 120 gm of boiling
> > > water include sugar"
> > >
> > > Thanks, regards,
> > > Bob
> >
> > Typically one stick of agar is about two or three ounces; will gel
> > two or three cups of liquid. Your 25 gm pack of powdered agar should
> > gel about one to two cups of liquid.
>
> According to my Chinese cookbook
>
> 1/4 oz or 7 grams is mixed with 6 cups water and 1 cup sugar,bring to a
> boil reduce to a simmer and stir til it all dissolves...let stand 1/2
> hr...add 3/4 cup evaporated milk, 1 tbsp almond extract.. then pour in
> bowls and refridgerate till set...serve with a can of mixed fruit.
>
> serves 6
>
> more agar may be used for a harder set.

They may be referring to stick agar. Powdered agar often has other
things mixed in it and may not be pure agar.
>
> So my guess is using more than 1/2 oz or 14 grams at a time with about 7
> cups of liquid would be overkill. Doing the math.... 1 to 2 grams agar
> per cup of fluid to get jello.

Depends on the set and the agar. The instructions on the OP's pack seem
to indicate that 1 gm of that agar is meant to set about 1/2 cup of
liquid. Which is more than I said LOL.