Oooh - agar agar
Discussion
Currently making Heston's chicken and ham pie, I can completely see why Heston recommends agar-agar flakes for thickening the sauce.
Hell the stuff's expensive at £4.99 for 28g, but it offers a gummy-umami savouriness to the sauce it didn't have before.
Like a roasted veal stock, without the cruelty. (Agar-agar is made from seaweed.)
Go use.
Hell the stuff's expensive at £4.99 for 28g, but it offers a gummy-umami savouriness to the sauce it didn't have before.
Like a roasted veal stock, without the cruelty. (Agar-agar is made from seaweed.)
Go use.
Pferdestarke said:
I will try some.
I like arrowroot for the same. Similar?
Let's see a picture of the pie MC!
OK, not going to win any beauty contests since the filling was a bit too wet and bubbled up over the edges of the pastry - but very, very tasty:I like arrowroot for the same. Similar?
Let's see a picture of the pie MC!
The agar agar gives it a veal stock 'gumminess'.
Output Flange said:
Yeah it's great stuff - also useful to make the liquorice gel for Heston's liquorice salmon recipe.
It seems pricey, but it A box seems to last a while.
Thanks for that - I'll look it up. Sounds interesting.It seems pricey, but it A box seems to last a while.
ETA: Having looked it up I don't think I'd ever be able to get the liquorice gel to 'coat' the salmon, but I might have a stab at jelly cubes to go with it.
An established favourite of mine is foie gras - I know, I know
- with sauternes jelly, so I'll try the agar agar in that.Edited by Mobile Chicane on Sunday 15th April 11:50
There are two versions of the recipe - use the one from Heston at Home. In fact, that's the only one that uses agar agar.
But it does work - you make the gel separately, then cut out a piece the same size as the salmon and lay it on top. It's actually pretty easy to do - it must be if I can do it!
But it does work - you make the gel separately, then cut out a piece the same size as the salmon and lay it on top. It's actually pretty easy to do - it must be if I can do it!
ds just cost me £20 on Heston at Home!it's expensive, but very good. What I really like about it is that it thickens without making the sauce 'floury'.
I did Heston's chicken and ham pie a few weeks ago in conjunction with his pea and ham soup (makes sense to do both at the same time for the ham). The soup was epic, the pie was very good rather than excellent - but that's probably down to the cook ;-)
I did Heston's chicken and ham pie a few weeks ago in conjunction with his pea and ham soup (makes sense to do both at the same time for the ham). The soup was epic, the pie was very good rather than excellent - but that's probably down to the cook ;-)
Output Flange said:
Just in case you're struggling to get agar agar, in his Fat Duck book Heston substitutes it for gellan F and gellan LT100 for the same effect.
WTF are they? 
I daren't google either lest I get the six o'clock knock for attempting to buy illegal explosives / narcotic-manufacturing equipment
The agar agar was with the 'sushi stuff' at Waitrose.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff