The water & agar have to be brought to a rolling boil before it dissolves completely..
and I've never had to resort to vinegar or any acidic medium ever... just agar added to water and boiled away, it takes some time.. (The agar used for gels in a lab are microwaved, so that may work as well for the food grade variety)
no i was making a gel out of the vinegar, thats why i bloomed it in there. microwave sounds like a good option too
Sam is a trusted home cook.
This might be a good online resource.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Acid in the vinegar may be messing up your results. Also, cooking vinegar will change the flavor of vinegar unfavorably, no? Why not use Irish moss or thickener that activates at lower temp?
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