{"version":"1.0","provider_name":"HappyCow","provider_url":"https:\/\/www.happycow.net\/blog","author_name":"David Chin","author_url":"https:\/\/www.happycow.net\/blog\/author\/DC1346\/","title":"Vegan Baking: Many Uses of Agar-Agar - HappyCow","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"SPeVexU6FT\"><a href=\"https:\/\/www.happycow.net\/blog\/vegan-baking-many-uses-of-agar-agar\/\">Vegan Baking: Many Uses of Agar-Agar<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.happycow.net\/blog\/vegan-baking-many-uses-of-agar-agar\/embed\/#?secret=SPeVexU6FT\" width=\"600\" height=\"338\" title=\"&#8220;Vegan Baking: Many Uses of Agar-Agar&#8221; &#8212; HappyCow\" data-secret=\"SPeVexU6FT\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2013\/07\/agar-agar-header.jpg","thumbnail_width":600,"thumbnail_height":204,"description":"Agar-agar is a vegan substitute for gelatin. Traditional gelatin is made with powdered cow hooves. Agar-agar is made from dried red algae. As with traditional gelatin, this vegan substitute has a neutral flavor and does NOT taste like seaweed. According to the Science et Technologie au Service de la Creation Culinaire, a Japanese innkeeper in Kyoto named Tarozaemon Minoya discovered the gelling aspects of this seaweed during the 17th century. Having used red algae in a sauce for the evening meal, the innkeeper later found that after the inn had closed, the sauce had gelled. Pictured below is a fruit gelatin I made using organic tropical fruit. For this product, I used 5 tsp. of agar-agar with 2 pints of water and 2 small packets of Crystal Light fruit punch. I emptied a can of organic tropical fruit into a square baking pan and added the liquid to the total 2 pints of water. After soaking the dried algae for 15 minutes, I brought the mixture to a boil and stirred it until the agar-agar was dissolved. I then poured it over the fruit and put it in the refrigerator to set. You can also use agar-agar to make an [&hellip;]"}