Posts Tagged consistency conversions

Substituting Agar For Gelatin

A couple of years ago, I tried to make ‘almond tofu’ from scratch using agar but got mixed results; and most of the time, the end result was too firm or didn’t quite have that ‘jiggle factor’ that kinugoshi tofu has.  Iron Chef Chen has an ‘almond pudding’ (which he also refers to as ‘annin […]

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