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An agar gel sets as it cools, like almost every other thermoreversible gel - including those made from gelatin, carrageenan, and various types of gellan and pectin. One of the properties of almost any gel is that the gelling agent needs to be dispersed and then dissolved in the solution, otherwise you'd never be able to mix it - you'd just instantly get a ...


2

It depends on how you are using it. Most likely, as the other users suggest, you must heat it when combining with other ingredients so they bond together via the heat, and your recipe will set into a gel by chilling the mixture. For instance, if you are creating a silky gel topping - less firm (example: raspberry foam topped Prosecco), it is also best to use ...


1

I've been making a lot of room temp gelatins lately; not gummybears, something else with a bit lower gelatin concentration. The secret ingredient seems to be time. The first day, things are pretty jiggly, but even when hermetically sealed, things get tougher and tougher over a course of about three to four days. I expect it's some colloid maturation process ...



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