Skip to main content

Handy Widget for Agar-Agar Clarification

I thought actually quite a few hours about the tricky parts of agar-agar clarification: the calculation of the variables: quantity of liquids, quantity of agar-agar, temperature of liquids...

And then I 'tried' to clarify pineapple juice and just made myself wrong: I wanted to clarify 0.75 liters - though then used [without valid reason] 1.5 liter juice without the adjustment of the agar - and the most stupid thing was, that I've only acknowledged my mistake, when the "to be clarified" juice was already in the ice water bath! Lame!

That is why I looked for a handy calculation widget, which I post here on my blog.
Unfortunately it was quite tough to find a proper tool.

I finally found editgrid.com, which is an amazing and simple tool, for just posting spreadsheets on blogs or on websites. It is not very elegant - however it works...

And with my embedded calculation, you will be able to just add the weight of the liquids and the temperatures and you will know, how much agar-agar you would need and if the temperatures are high enough.

To be able to use this tool [which is pretty simple] you need to know below points:

  • The two different liquids below are especially meant for clarification of heat sensible ingredients like juices. Either way, you can use just water for the 2nd liquid - or you can use half water, half juice for it. This 2nd liquid will be the heated liquid, which will be hydrating and dissolving the agar-agar.
  • If you would like to clarify a liquid which isn't heat sensitive, you can just use one liquid [and just put it into one cell].
  • Usually the main liquid is around 2 parts and the 2nd liquid is around 1 part.
  • To be accurate [and save] it is highly recommended to use a thermometer for the liquids and a scale for the weights.
  • The target temperature has to be above 36°C, to not prematurely jellify [which will result in a failed clarification].  To be anywhere near this target temperature you would need to keep the main liquid close to room temperature and the other liquid around the 80°C mark.
  • Please don't fill up a higher temperature than 100°C - as this is technically & physically pretty impossible. [and no - weisenheimer don't need to comment now, that anywhere below the mean sea level, water can boil at higher temperatures. This is anyway not practically].
  • Please don't even boil your liquid [just simmer], as the heat could destroy the ability of agar-agar to solidify.

Hope you can use and enjoy this little tool!



If you are editing - please have some patient - it takes few moments, until the form updates itself and shows you the agar-agar quantity, the target temperature and if it is too cold or adequate.


Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…