Modernist Cuisine's systematic treatment of hydrocolloids — the group of water-binding, gelling, and thickening agents drawn from seaweed, seeds, bacterial cellulose, and animal connective tissue — provided the first comprehensive guide to selecting the correct agent for a specific application. The selection is not arbitrary; each hydrocolloid has specific properties (gel strength at temperature, melting point, clarity, texture) that determine its correct application.
A selection framework for the major culinary hydrocolloids based on their specific properties and applications.
NIGELLA LAWSON + MODERNIST CUISINE THIRD BATCH