4 articles
Master agar-agar in desserts: exact ratios for soft and firm sets, kanten classics from coffee jelly to mizu yokan, and fixes for every common agar failure.
Sofia Andersson ·
A savoury vegetable broth built on kombu and dried shiitake — deep, clean, and versatile enough for soups, grains, braises and sauces.
Sofia Andersson ·
How to build convincing seafood flavour in vegan cooking using nori, dulse, kelp and kombu — the chemistry, the techniques, and eight dishes to start with.
Sofia Andersson ·
Master agar-agar, the seaweed gelatin: ratios, why it sets at room temperature, how it outsets gelatin, and recipes from anmitsu to vegan panna cotta.
Sofia Andersson ·