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.
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