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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原本预计一两年完成的游戏，最终做了三年。第一次做游戏，缺乏经验是导致工期一再延后的主要原因。
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With honey, Majtán says, "the best way is just to buy from local beekeepers". This helps ensure that consumers know what they're buying, and who they're supporting.