Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
Tehran’s ICBMs cannot currently reach the US, experts say, and White House has claimed its nuclear programme has been destroyed
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Cuban forces killed four exiles and wounded six others who sailed into its waters onboard a Florida-registered speedboat and opened fire on a Cuban patrol, the country’s government said, at a time of heightened tensions with the US.
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