“In cooking, the conversion of a liquid to a solid is looked on as being more of an X-Man type power rather than a culinary skill. In actual fact, the only example we are really familiar with is that of freezing temperatures used to turn water, broth or fruit juice into ready-to-use ice cubes. But what about a substance that is able to determine the degree of solidity of a liquid?”
via: https://www.finedininglovers.com/stories/what-is-agar-agar/
Mestrado em Inovação em Artes Culinárias 