Agar-set "pudding" sauce questions

[LoneSavant]

In reading through Achatz' new cookbook, im really curious to try his technique of agar-set sauces, reblended to a thicker consistancy. However, in my practical use as a pastry chef, I'm only in once or twice a week to prep for the weekend's service. Does anyone have experience as to how long these "puddings" keep? I need it to last at least 4-5 days, I'm just worrying about the texture breaking down...

[mkayahara]

In my experience, the biggest problem you'll find in keeping them for a few days is that they may weep, especially if the base is very acidic. Otherwise, they should be fine.

[helenjp]

Yes, agar will over time release the water it is holding "enmeshed" in its structure. Depends on the holding temperature, but I expect you will see noticeable weeping after 3 days.

...byproduct of chats with my late first husband, who was a biophysicist!

[paulraphael]

I don't know, but I've been told, that syneresis (weeping) can be prevented by replacing 0.1 to 0.2% of the agar with locust bean gum.

resistance to acids may be improved by adding glycerol.

[Tiny]

agar weeping is not that big a deal when you have blended it into a sauce (we call them fluid gels at my restaurant) we try to make them in batches where they will be used within a couple days, but have kept them for a week or more if a particular dish isn't being ordered as much as expected. Since the agar is in a fluid/gel state any syneresis can be taken care of by simply mixing the liquid back in. You have to worry more about weeping when you are keeping the agar gel whole such as a hot gelee type aplication, and yes, LBG does prevent weeping.