Hydrocolloids: Gels Beyond Gelatin
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Origin
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Description
Hydrocolloids — gelling agents derived from seaweed, seeds, bacterial fermentation, and other sources — each produce gels with properties that gelatin and starch cannot achieve: gels that set hot and melt cold, gels that remain stable at high temperatures, gels that can be blended into a fluid that re-sets, and gels so firm they can be sliced, cooked, and fried. Modernist Cuisine's systematic treatment of hydrocolloids gave professional kitchens a vocabulary for texture that didn't previously exist.
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The Thread
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Flavour Context
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