After years of hit or miss attempts, think I've finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner's recipes from
Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum – @maisies_munchies – Modern Recipes
Kappa Carrageenan – TorontoFoodLab
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