Cooking With Agar From: The Washington Post | Date: June 11, 2003 | Copyright 2003 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

When working with agar flakes, there are a few basics you need to know before taking on a recipe. We turned to "Vegetables From the Sea" by Jill Gusman (HarperCollins, 2003), from which this advice is adapted:

"Unlike animal-based instant gelatins that dissolve in water, agar flakes have to swell up first with liquid before they dissolve easily. Otherwise, the flakes will turn into clear, sticky little pearls. Always soak the flakes first in the liquid you'll be using in the recipe. T...

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