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  • whip sosa

    Whip Sosa

    From: $ 15

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

    Ingredients: Dydrolized milk proteins
    Weight 2 lbs
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  • gelificant

    Vegetable Gelling Agent

    From: $ 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
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  • alginate

    Sodium Alginate for Spereification

    From: $ 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
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  • juniper berries

    Juniper Berries

    From: $ 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
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  • whole nutmeg

    Whole Nutmeg

    From: $ 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
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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

    From: $ 15

    Elastic gelatin.

    Weight 2 lbs
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  • Calcium Chloride

    Calcium Chloride

    From: $ 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
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  • beet sugar

    Egg White Powder Sosa

    From: $ 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
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