Inspired by Grant Achatz and adapted from Modernist Cuisine
This fluid gel recipe started with Grant Achatz and was adapted by the team at The Cooking Lab for Modernist Cuisine as ‘Umami seasoning fluid gel’ (volume 4, page 183).
Our adaptation here was borne from a desire to intensify the flavours in our standard Ma Po Tofu. We found ourselves writing long notes to accompany the recipe—how to create a thick and flavoursome liquid to combine with the ground meat which forms the base of the dish.
The basis of this recipe is simply a flavoursome, umami-rich gel stock which can be used for other purposes.
25 minutes total: 10 minutes attended, 15 minutes unattended