Description
Agar-agar forms a thermo-reversible gel that traps impurities when cooled, clarifying broths without traditional raft methods.
Technical
Hydrocolloidal polysaccharides in agar (agarose/agaropectin) form helical structures upon cooling below 32°C, physically entrapping particulate matter while allowing water-soluble compounds to pass through the gel matrix.
Culinary Significance
Produces optically clear stocks with full flavor retention, superior to egg-white clarification for delicate preparations.
Science
Primary Reaction
Thermo-reversible gelation of agarose polymers
Parameters
Temperature
15°C optimal
4°C to 32°C range
Time
90 minutes
60 minutes – 120 minutes
Equipment
CheeseclothChinoisChilling bathDigital scale