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.