Hi Fellow Egullet members,
Wondering if any of you have had experience working with agar agar. This weekend I attempted to make marshmallow and had two flops - despite having read the very long thread on marshmallows. It all boiled down, I think, to improperly using agar agar.
The first time I melted it in cold water using a 1:1 ratio ( that is substituting agar for gelatine ) and I used Michael Recchuiti's yummy recipe. It set up, but was totally flat, so I consider this a failure. The second time I tried it, I tripled the agar agar and poured it in the boiling syrup, using the Nightscotsman recipe ( no egg whites ). It looked great in the pan, then I slowly poured it into my kitchen aid bowl and what a disaster!!!!!!!!!!!!! It started to set up, almost burned out my mixer and destroyed my bowl and whisk...after 10 minutes to my horror
I had to literally dig it out with an aluminum spoon...it was like rock. Obviously that did not work. So I am back to square one. When would you suggest I add the agar? And how much liquid should I use to boil it to get it to gelatinize?
Thanks for ANY help or ideas you can send my way. I have committed to make 200 marshmallows by this Thursday for 20 stores I am test marketing. I'm in a bit of a sweat!!!