Allows you to create totally irreversible gels to any temperature.
A molecular gastronomist is really just someone who explores the world of science and food. – Homaro Cantu
A pastry emulsifier that combines fat molecules with water.
|Dimensions||4 x 4 x 7 in|
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.
A natural preservative, also used to add an acidic or sour taste to foods and soft drinks.
Used a gelling agent, starts to gel when warm, and needs to be worked with quickly.
Aids in aeration with a wisk or siphon, as well is pure protein and can enrich other dry mixes for baking.
Can form gels in very small proportions and can be used to make hot gelatins. Agar is sold as a refined powder which is mixed while cold and brought to the boil for fast gelification.
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