March 16, 2009 by seanbrock
our attempt at making a tighter looking plate with simple roasted mushrooms….agar
What do you perceive as being agar’s advantage over, say, gellan? I’ve ceased using agar altogether due its prevalent algae taste. I’m sure you’ve worked extensively with the alternatives, so I was wondering why you’re sticking with the agar. Thanks. Good to have your posts back, by the way.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Get every new post delivered to your Inbox.
Join 71 other followers