About
About this site
Setting Point is an independent publication about food technique and the science under it. It covers four old ways of making plant protein behave — curdling a suspension, washing a dough, culturing cooked beans, and whipping a bean liquid into foam — and treats each one as physical chemistry you can run on a counter.
How a piece is built
Every entry names the mechanism, names the variable that controls it, and ends with the fault that variable produces when it is wrong. Those three lines sit at the head of each piece, before the prose, so you can read them on their own. The Faults section collects the failures separately, sorted by the process that produced them.
The photographs
The pictures are here to carry information the prose cannot: what a clean parting looks like, what grey along a perforation means, what a peak does at the moment it is done. Captions say the thing the picture cannot, and credits sit under them, quietly.
What it is not
It is not a shop, a restaurant, a delivery service or a nutrition service. Nothing here is medical or dietary advice. Where a technique involves a fermentation, follow conventional guidance on cooling and storage once the food comes out.