Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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New-ish year, new Samsung phones. Let's deal with the out-and-out bad news first. The S26 and S26+ are each $100 more expensive than their predecessors (the RAM shortage isn't exactly helping to keep prices down). They start at $900 and $1,100, respectively, for variants with 256GB of storage.