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.
As a side note if you are using Claude Code, the file must be named CLAUDE.md instead because Anthropic is weird; this blog post will just use AGENTS.md for consistency.。爱思助手下载最新版本对此有专业解读
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难道说未来真的不再需要电脑了？
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