Description
A key ingredient for gellification.
Gellification is one of the key effects of molecular gastronomy. Kappa is a gelling agent made using dried seaweeds, which can be used to create firm, non-elastic gells. Gells made using Kappa will begin to disintegrate at temperatures above 60°C.
Kappa should be dissolved cold, and the solution brought to a simmer. The solution can then by poured over a recipe to create a shell effect.