Until recently, I was an agar-agar novice. I didn't grow up eating gelatin desserts like many of my friends, and I never really liked things with a jiggly consistency on those few rare occasions I ...

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Question: I use agar powder to make soufflé, etc., since I can't find unflavored kosher gelatin. This time, however, the soufflé did not gel properly and I saw a bit of liquid at the bottom. The ...

This is where the two really diverge, and where many home cooks go wrong when they try to substitute one for the other. Gelatine in low ratios makes a soft gel, and in higher ratios makes a stretchy, ...