Description
A culinary technique using sodium alginate to create bouncy, spherical tofu
Technical
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.
Science
Primary Reaction
Gelation
Sensory Profile
Aroma ()
neutralbeanyearthymildcleansubtle
Origin & History
Civilization
Spanish
Era
Modernist cuisine era