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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A culinary technique using sodium alginate to create bouncy, spherical tofu
Origin: Spanish (Modernist cuisine era) — Catalonia
See full technique reference →The reaction between sodium alginate and acid causes the mixture to form a gel-like substance, resulting in the formation of spheres. The size of the spheres can be controlled by adjusting the size of the droplets and the concentration of sodium alginate.
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Primary Reaction
Gelation
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