How to pronounce “coagula” in English

coagulated blood I Pat the heart dry and

They will coagulate in the disk to form pebbles, right?

Cultivate bacillus coagulans. You see where I'm going with this?

So the acid coagulates the proteins, kind of like ricotta is made.

With all the coagulating coming together of platforms, moving images are still going to be there,

than the coagulant. The proportion is different.

So you have the coagulant here.

of the coagulant. Now, if I put too much coagulant, you know, it's going to be chunky.

One was a raw one with blood coagulated over the meat.

wouldn't know where to coagulate.

way of fighting against the really really coagulant Venoms that are PR uh

we now have leech anti-coagulants we have snail painkillers

So they had to use a different coagulant, and the chloride there sometimes leaves a slightly bitter flavor.

Your blood will start to thicken and coagulate so that if you get bitten into, you don't bleed to death.

And so the little circles are tofu coagulated with seawater.

They'll use actual seawater to coagulate instead of the boiled down chemicals or minerals.

And then you're going to add the coagulate to make the tofu.

The Earth is a giant ball of dust that coagulated over eons to form a solid surface that we can stand on.

So we want to get the blood out before it coagulates deep inside the capillaries.

And we use this because this is the original coagulant found in Asia, in China.

That's why some people originally called that coagulation a bittern.

You have some protein that didn't really coagulate with the coagulant, and you basically lose some of that protein.

To this, we add a traditional mineral coagulant.

So I liked the idea of how it looked like blood that was coagulating and becoming this mass of cells.

For our tofu, we use about 1% coagulant.

But you can kind of see the floating fermented part where it's all coagulated.

And then, once they start to coagulate, you drag the other aromatics through, and they all play together beautifully.

I break yolks. I allow to coagulate.

potential egg yolk that didn't, that coagulated that wouldn't be nice and creamy smooth.

And this is just a still white vinegar and that's just going to help the egg whites coagulate just a little more closely towards the yolk

And so you can get gas and dust disks around newly-formed stars, which then coagulate into planets, some of which will be rocky, Earth-like planets.

to make tofu. And you can do that because you add more coagulant, and it becomes a chalkier tofu.

And I break the yokes, and I start to let them coagulate and set, all right?

milk. Tofu is protein gel, made by coagulating soy milk. So, we cover those. We cover gelatin, but we also cover lots of brand new kinds of gels because chefs have found ways to use

The byproduct of cheese production is all this very protein-rich whey, which can be reheated and sort of coagulated proteins can be skimmed off and drained

It's almost black. And if it spilled out, it would be really thick and coagulated.

-I wanted to think of a dish that would mimic the textures of burrata, so some fresh soy milk, coagulating it.

It's taking something that wants to be in a nice warm environment slowly, slowly cooking and sort of nuancing it and coagulating

It's yummy now. So to make tofu, besides the milk, we need a coagulant.

And I was like, thinking to myself, whoa, they've been eating tofu coagulated with seawater, seaweed, and tomato all week?

Because French classic stock making, you blanch the bone, you coagulate the blood.

There's some traditional ways to do that. There's some modern ways. Gels are another topic we cover. Now, one kind of a gel is cheese. Cheese is a protein gel made by coagulating