Agar Bars

A powerful, elegant solution to work your artistry.

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If you like clear custards and don’t want to use Jello as a binder for your own blended fruit, for example, use this binder.

1 Bar will hold the structure of 3 – 4 cups juice or other liquid.  The more liquid the softer the custard.

Soak the sea vegetable  for a few minutes

Rip it into small pieces into the custards identity liquid

Boil the substance until you don’t see any shiny bits.  The liquid will not see the binder.

Pour this into a ‘form’ container and leave at room temperature or chill until it sets completely.


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