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[Modernist Cuisine] Making irreversible konjac gel

By Anonymous Modernist 13797
December 30, 2012 in Cooking

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Anonymous Modernist 13797

Posted December 30, 2012

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Posted December 30, 2012

I would like to make a irreversible konjac gel. MC states that it doesn't melt in alkaline conditions >pH9. How do I create a alkaline solution with baking soda or lye water? What is the basic parameters to make an irreversible gel?. I have been experimenting based on the properties of konjac stated in "hydrocolloids properties and uses" in MC Vol4 but without much success. Any help and input is appreciated.