Makassar, 22 Februari 2018
Pronounce it : ay-gar ay-gar (ay as in hay)
Choose the best
Unflavoured agar-agar is preferable as it gives more flexibility.
Store it
Dry and cool, it will last a long time.
Cook it
Typically a small amount of dried agar-agar is added to a liquid, brought to a boil and then simmered for up to five minutes. On cooling it will set. This boiling will reduce the fresh, full taste of some ingredients; if you use undiluted, acidic fruit juices, up to 25% more agar-agar might be needed. A little experimenting will quickly show what proportions and thus what texture you prefer.
There are many uses for agar-agar, especially in vegetarian dishes. It can be used to make a well-behaved set jelly in vegetable or fruit terrines, for example, or for such simple ideas as beetroot in a fruit-flavoured vinegar jelly. Wine jellies might hold savoury or sweet ingredients, or a mixture, such as chicken and mango in muscat wine. Agar-agar will set all sorts of fruit purees, custards and creams too and can work as the basis of layers in sponges and other cakes where meat-based gelatin would not be suitable – a vegetarian raspberry jelly in a chocolate cake, perhaps?
Pronounce it : arr-mund or al-mund
Store it
Keep almonds in an airtight container in a cool, dry place. Unshelled almonds will keep for up to a year. For shop-bought, prepared almonds see the package for use-by dates. Once opened, you can keep them in a container in the fridge for added freshness.
Freshly made marzipan should be kept in an airtight container in the fridge for up to two weeks. Shop-bought varieties will last much longer - check use-by dates.
Pronounce it : ap-pel
Choose the best
Look for firm fruit, with no blemishes, bruising or wrinkles. Don't be fooled by a very shiny skin - many apples are waxed to make them look good. And don't discard an apple with dry brown patches ('scald') - it's just the result of overexposure to sunlight and won't affect the quality.
Prepare it
Eating apples can be eaten with the skin on - just wash thoroughly first. Cooking apples should have the skin removed with a paring knife or a peeler (which will take away less flesh); core by cutting them into quarters then cutting the core away or, if you want to keep them whole, by using a corer.
To prevent the flesh turning brown, brush with some lemon juice or keep in bowl of water to which some lemon juice has been added.
Store it
In a perforated bag in the fridge. For longer term storage, wrap each one in newspaper and arrange in a single layer, folded side down, in a wooden box or wicker basket, kept somewhere cool and dark. Check each one regularly to make sure they haven't gone rotten - one rotten apple will spoil the whole lot.
Cook it
Eating apples can be eaten raw and also go well with cheese or used to make a Waldorf salad.
Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for game or rich meat like pork; grated and added to muesli.
Alternatives
Try pear.
- Agar-Agar
This jelly-like food was discovered in the mid-17th century in Japan and is made from varieties of red algae, small salt-sea organisms indirectly related to larger seaweed. Carrageenan, or Irish Moss, is a related Western product.
Essentially unflavoured, it comes as a powder or in flakes that must be boiled with a liquid, such as fruit juice or coconut milk. It sets rather more firmly than gelatine-based jelly and does not melt as easily.
Agar-agar provides the base for an infinite variety of highly coloured, shiny, curiously flavoured cubes, twists and strips sold by Japanese sweet and dessert shops. In the West it is used a vegetarian substitute for gelatine and so can also appear in more diluted form in ice cream or in savoury sauces, including soups. Its other major use is as a basis for growing laboratory cultures.
Availability
Specialty shops and online.
Specialty shops and online.
Choose the best
Unflavoured agar-agar is preferable as it gives more flexibility.
Store it
Dry and cool, it will last a long time.
Cook it
Typically a small amount of dried agar-agar is added to a liquid, brought to a boil and then simmered for up to five minutes. On cooling it will set. This boiling will reduce the fresh, full taste of some ingredients; if you use undiluted, acidic fruit juices, up to 25% more agar-agar might be needed. A little experimenting will quickly show what proportions and thus what texture you prefer.
There are many uses for agar-agar, especially in vegetarian dishes. It can be used to make a well-behaved set jelly in vegetable or fruit terrines, for example, or for such simple ideas as beetroot in a fruit-flavoured vinegar jelly. Wine jellies might hold savoury or sweet ingredients, or a mixture, such as chicken and mango in muscat wine. Agar-agar will set all sorts of fruit purees, custards and creams too and can work as the basis of layers in sponges and other cakes where meat-based gelatin would not be suitable – a vegetarian raspberry jelly in a chocolate cake, perhaps?
- Almond
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with fish and chicken. Classic almond dishes include trout and almonds, Bakewell tart, Tarta de Santiago, macaroons and frangipane tart as well as a variety of cakes, soups, stews and curries.
Bitter almonds are used to make oil, extract and liqueurs such as Amaretto.
Almonds are grown all over Europe. You can buy almonds shelled or unshelled, ground, chopped or flaked and ready-toasted.
Ground almonds are sometimes used instead of, or as well as, flour in baking. If you're looking for a gluten-free option then a cake made in this way is a good alternative. Cakes made with almonds have a distinct nutty flavour and a moist texture. Popular cake covering, marzipan, is made from ground almonds and sugar syrup.
Keep almonds in an airtight container in a cool, dry place. Unshelled almonds will keep for up to a year. For shop-bought, prepared almonds see the package for use-by dates. Once opened, you can keep them in a container in the fridge for added freshness.
Freshly made marzipan should be kept in an airtight container in the fridge for up to two weeks. Shop-bought varieties will last much longer - check use-by dates.
- Apple
Pronounce it : ap-pel
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are over 7,000 varieties in existence, many of which are grown in Britain but, despite that, only around 12 varieties are commonly sold in UK supermarkets, of which many are imported.
Colours range from red, to yellow and green, but all varieties fall into one of two categories: eating, also sometimes called dessert apples (including Cox's Orange Pippin, Golden Delicious, Granny Smiths, Braeburn, Gala, Pink Lady and Jonagold) or cooking, with the latter being more tart in flavour, a result of their higher levels of malic acid (the best is Bramley, though Blenheim Orange, Grenadier, Reverend W Wilkes and Ida Red are also available). The texture can be very crisp and juicy or more yielding, according to variety.
All apples are a good source of vitamins A and C, as well as fibre.
Colours range from red, to yellow and green, but all varieties fall into one of two categories: eating, also sometimes called dessert apples (including Cox's Orange Pippin, Golden Delicious, Granny Smiths, Braeburn, Gala, Pink Lady and Jonagold) or cooking, with the latter being more tart in flavour, a result of their higher levels of malic acid (the best is Bramley, though Blenheim Orange, Grenadier, Reverend W Wilkes and Ida Red are also available). The texture can be very crisp and juicy or more yielding, according to variety.
All apples are a good source of vitamins A and C, as well as fibre.
Availability
All year round, though British apples are at their best from September through to November.
All year round, though British apples are at their best from September through to November.
Choose the best
Look for firm fruit, with no blemishes, bruising or wrinkles. Don't be fooled by a very shiny skin - many apples are waxed to make them look good. And don't discard an apple with dry brown patches ('scald') - it's just the result of overexposure to sunlight and won't affect the quality.
Prepare it
Eating apples can be eaten with the skin on - just wash thoroughly first. Cooking apples should have the skin removed with a paring knife or a peeler (which will take away less flesh); core by cutting them into quarters then cutting the core away or, if you want to keep them whole, by using a corer.
To prevent the flesh turning brown, brush with some lemon juice or keep in bowl of water to which some lemon juice has been added.
Store it
In a perforated bag in the fridge. For longer term storage, wrap each one in newspaper and arrange in a single layer, folded side down, in a wooden box or wicker basket, kept somewhere cool and dark. Check each one regularly to make sure they haven't gone rotten - one rotten apple will spoil the whole lot.
Cook it
Eating apples can be eaten raw and also go well with cheese or used to make a Waldorf salad.
Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for game or rich meat like pork; grated and added to muesli.
Alternatives
Try pear.
Source :
https://www.bbcgoodfood.com/glossary/agar-agar
https://www.bbcgoodfood.com/glossary/almond
https://www.bbcgoodfood.com/glossary/apple
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