What You Need to Know
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.
Produces optically clear stocks with full flavor retention, superior to egg-white clarification for delicate preparations.
Key Parameters
Temperature
15°C
4°C - 32°C
Time
90 minutes
60 minutes - 120 minutes
Equipment
CheeseclothChinoisChilling bathDigital scale
Steps
- 1.
Dashi Consommé (Kaiseki cuisine): Preserves delicate kombu/katsuobushi aromatics
- 2.
Clarified Tonkotsu (Modern ramen bars): Removes fat emulsion while preserving collagen
The Science
Primary Reaction
Thermo-reversible gelation of agarose polymers