Definition
A gelatin substitute derived from seaweed that sets at room temperature without refrigeration. It's the vegan and vegetarian chef's secret weapon for making things wobble dramatically.
Example Usage
Use agar-agar to set the fruit terrine without using animal gelatin.
Origin
Japanese 'agar' from seaweed, adopted into international culinary practice
Fun Fact
It sets at warmer temperatures than gelatin and has a slightly different texture, making it a different cooking challenge entirely.
Source: Contemporary and plant-based culinary technique
Related Terms
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