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Iota Carrageenan

Carrageenans are natural extracts taken from red seaweed. There are several types and one of the most popular is iota carrageenan.

Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products due to the way it reacts with calcium; however, it can be used with a variety of liquids.

Iota carrageenan does not hydrate well with sugar and so sugar should be added after the hydration process is completed.

You can learn more about iota carrageenan from my how to use iota carrageenan guide or any of the iota carrageenan articles and recipes below.

Iota Carrageenan Recipes and Articles

Spinach-Garlic Dip Recipe

Placeholder This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.

Clam Chowder with Smoked Clam Recipe

Placeholder For a modern twist on this clam chowder with smoked clams recipe I gel the chowder, cube it, and serve it on a crunchy sourdough crouton with a smoked clam on top. A tasty and talked about party treat!

Maple-Pecan Panna Cotta Recipe

Placeholder This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.

Roasted Poblano, Corn and Bacon Bite Recipe

Placeholder This great party snack use a crispy bacon base topped with a creamy corn custard and a spicy poblano chile fluid gel to make a rich and complex one-bite snack.

Peanut Butter Custard with Carrageenan

Placeholder I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.

Iota Carrageenan

Placeholder Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products but can be used with a variety of liquids.

Poblano Iota Carrageenan Custard Recipe

Placeholder This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.

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