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Old 11-30-2014
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The trick to using agar agar and actually getting it to really bond all your food together is temperature. The food should be closer to room temperature before you add the agar. If it is cold as soon as the hot agar hits the food it will harden in spots and not spread through out your mix. You will get small hardened balls of agar agar in the mix. I use 1 pack of telephone brand agar agar per 4-5 cups of food.

Food cools stiff and isnt messy. I make weaker batches for fry so it breaks apart easier.
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Mastiffman (11-30-2014)