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  • whip sosa

    Whip Sosa

    $ 15

    Aids in making meringues, spumas and marshmallows in different concentrations.

    Ingredients: Dydrolized milk proteins
    Weight 2 lbs
    QTY

    $ 15

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  • gelificant

    Vegetable Gelling Agent

    $ 15

    Gelling agent derived from vegetable gums, this product can be used to replace traditional animal derived gelatines and sets clear.

    Ingredients: Carob and locust bean gum
    Weight 2 lbs
    QTY

    $ 15

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  • alginate

    Sodium Alginate for Spereification

    $ 15

    Used to make pearls of various liquids when used with Calcium Chloride as a receiving bath, as well can be a general thickener.

    Weight 2 lbs
    QTY

    $ 15

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  • juniper berries

    Juniper Berries

    $ 8

    The small blue berries of the Juniper taste like Cypress needles smell. One of the classic tricks to cooking a “wild” flavored meat is to add the great Juniper Berries. They can be crushed and made into a paste with garlic, rosemary, and olive oil to make a great rub. They could be thrown in a stew, and, you cannot make an authentic sauerbraten without the addition of juniper berries. Try a few with sauerkraut as well. They are used to flavor gin, and are delicious with deer, rabbit, and quail.

    Weight 1 lbs
    QTY

    $ 8

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  • whole nutmeg

    Whole Nutmeg

    $ 12
    Source: Indonesia

    Myristica

    Nutmeg has a flavor that is strong. In small amounts, it blends well. You will find it called for in many vegetable recipes such as squash, spinach, and sweet potato pie, as well as in meatballs and sausages. In addition to its many uses in desserts, breads, and pound cake, nutmeg is often a good secret ingredient for stew, cream soup, sauces, and preserves

    Weight 1 lbs
    QTY

    $ 12

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  • EMULSIFYING PASTE

    Emulsifying Paste

    $ 85

    A pastry emulsifier that combines fat molecules with water.

    Weight 1.6 lbs
    Dimensions 4 x 4 x 7 in
    QTY

    $ 85

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  • elastic

    Elastic Powder

    $ 15

    Elastic gelatin.

    Weight 2 lbs
    QTY

    $ 15

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  • Calcium Chloride

    Calcium Chloride

    $ 15

    Calcium salt is traditionally used in cheese making. Calcium Chloride needs to be used in conjunction with Algin to enable the spherification process to work.

    Weight 2 lbs
    QTY

    $ 15

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  • beet sugar

    Egg White Powder Sosa

    $ 15

    Aids in aeration with a wisk or siphon, as well is pure protein and can enrich other dry mixes for baking.

    Weight 2 lbs
    QTY

    $ 15

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