What You Need to Know
Agar polysaccharides form a thermo-reversible gel that captures suspended particles when set, then releases clarified liquid upon melting below 40°C while retaining impurities in the gel structure.
Produces brilliantly clear consommés without traditional raft methods, preserving delicate flavors.
Key Parameters
Temperature
75°C
32°C - 90°C
Time
4 hours
2 hours - 24 hours
Equipment
Chinoise strainerCheeseclothImmersion circulator
Steps
- 1.
Clarified tonkotsu (Modern Japanese): Removes pork fat emulsion while preserving collagen-derived mouthfeel
- 2.
Essence of mushroom (Noma): Captures volatile aromatics lost in traditional clarification
The Science
Primary Reaction
Helical polysaccharide aggregation