Not your father's gelatin

I enjoyed this article on agar-agar in the Washington Post.

It sounds like it's become a bona fide trendy ingredient for chefs lately--not just for making little gels and "deconstructed cubist gazpacho," but also for making mock shark's fin soup and plenty of other stuff. The chef at Marcel's "purees cooked Yukon gold potatoes, then adds agar. With the aid of plastic wrap, he rolls the mixture into a cylinder and cools it to set. The potato log is then cut into thin rounds and pan-fried to a golden brown."

Posted by redfox at June 26, 2003 08:59 AM (etcetera)

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