The main ingredient

(Its a bit long I know. Just some basic info about Carrageenan)

HYDROCOLLOIDS! What is it? Such a fancy term for a natural ingredient that is present in pretty much all food items. Its in vegetables, fruits, and meats! Things like starch, pectin, and gelatin are all different kinds of hydrocolloids, and we've been cooking with them for so long too. Pectin is naturally found in fruits and is what helps in the thickening of jams. Gelatin, well, we all know where gelatin is used. Its in those red jiggly cubes you always see in TV commercials. One of my favourite uses of gelatin though is one that involves vodka, and a shot glass. So again, what are hydrocolloids!

In the simplest way to describe it, hydrocolloids are substances that form gels in the presence of water. The 3 examples I mentioned above are only a tiny fraction of the plethora of hydrocolloids available for use in cooking. I must also mention that each kind of hydrocolloid has a different function, whether it be to increase viscosity, to gel, or simply to improve texture. Some chefs use xanthan gum to give their soups that silky mouthfeel. Not only do they have different functions, but they also have different methods in order to activate their gelling properties. Some need to be heated, thoroughly mixed, left to sit overnight, or just dropped into the mixture like salt into water.

Now, going back to the title of this post, the main ingredient. The main hydrocolloid I'll be using is carrageenan. Fortunately, or unfortunately, however you wish to look at it, carrageenan has so many different forms and functions that I feel it needs a book of its own. Carrageenan is a natural hydrocolloid derived form seaweed mostly found in the warmer waters of Southeast Asia. The seaweed is dried, then powderized. Now, there are 3 categories of carrageenan. There is Iota, Kappa, and Lambda. Iota is usually used as a thickener, so it increases viscosity. It also adds a nice fatty mouthfeel. Kappa usually forms stiff and brittle gels. Think Jello. Lambda is usually used with milk based products. It doesnt gel in water, but in milk! So those are the 3 kinds of carrageenan, but its complexity doesnt stop there. just because a particular carrageenan falls into a particular category doesnt make them all the same within that category. Depending on the seaweed, the drying, the particle size of the powder, they can all yield different results. Some people will think man, too finicky, but I think its amazing because now, you can develop a particular blend to make that perfect perfect dish. Ok fine, close to perfect since theres no such thing.

So that, carrageenan, is the main ingredient I will be playing with. Time to head to the sandbox.