My understanding is that I can take a neutral-Ph water-based flavoring solution, at room temperature, and shear in cubes of 1% agar gel. When it's syrupy, I can cast it into a mold and chill, and it should set. Is this correct? Am I missing anything?
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I actually don't think it will set. I think once you shear an agar gel it turns into a fluid gel. So the above method would be real good for thickening and making fluid gels out of a liquid you don't want to heat, but it wouldn't fully reset into a regular gel. I hope that helps some. Thanks and happy cooking!
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