Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
Stirring and sloshing, rinsing and wiping, pouring and garnishing, with a fry cook's retention and an acrobat's timing, he virtually dances through his shift, skating, as it were, on the chunky ice he scoops with furious delicacy into each glass.
Agazoon 200g

Description

contains agar agar, a gelling agent extracted from
red algae and seaweeds

Extra Info

contains agar agar, a gelling agent extracted from
red algae and seaweeds, which has been used for centuries in Asian
cooking. It is an odourless and tasteless gelling agent which is regarded as
a vegetarian substitute for gelatine. Agar agar is used as a natural food
additive in the industrial production of aspic, jellies, ice-cream, jam, and
many other confectionery and dairy products.

Instructions for the production of gel blocks

- Stir 2 level measuring spoons of Agazoon into 80 ml of cold liquid (broth, juice, etc.) until completely
dissolved.
- Bring the solution to the boil whilst stirring, pour into a heat-resistant mould and leave to cool and
gel.

R324.00