Angelina, who cooked both the familys meals and the beef stock that the bacteria ate in her kitchen, suggested that Walther use agar-agar, which is more heat-stable than gelatin and used to make soups, desserts, and jellies, particularly in Asia. (She had learned about it from Dutch friends who had lived in Indonesia, which was a colony of the Netherlands at the time.) Agar is a sugar polymer derived from algae that most bacteria cant digest. Once its boiled and cooled, it forms a tough matrix that stays solid at much higher temperatures than gelatin.
Posted on: Wed, 16 Jul 2014 07:43:01 +0000
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