Powder for Texture
Description
Powder for Texture are ingredients used in molecular cuisine to create a vast array of unique textures. We also have equipment -sous vide, vac sealers, etc Powder for Texture is our range of ingredients that are used to create a vast array of unique textures with foods and beverages related to molecular cuisine and mixology techniques. You may have seen the products on Canada AM, Global TV's 16 x 9, the Space Channel or Rogers Toronto, Gourmet Food and Wine Expo to name a few.
Powder for Texture is also available at Nella Cucina, Nella Mississauga, European Etobicoke, Cheese Boutique Etobicoke, Cocktail Emporium Toronto, Qualifirst Foods.
We've collaborated with a number of organizations including Humber College, Guelph Food Technology Centre, Liaison College, George Brown College and Le Cordon Bleu to bring molecular cuisine presentations and workshops to chefs, pastry chefs, foodies and home cooks.
These ingredients are used in techniques like spherification, gelification, aeration, emulsification, etc. The world's best, and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.
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Just listed. Gum arabic, gellan gum (high acyl and low acyl). 250 ml liquid simmered with 3 g agar and 0.7 g high acyl gellen will give you a firm yet elastic vegetable or fruit spaghetti.
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Pearls/caviars made with the Spherificator; coconut, mint, orange, raspberry, salsa, pickled ginger, mango and lime.
Powder for Texture
Powder for Texture
Powder for Texture
Seared scallops with squash puree and mango caviar made with the Spherificator.
Powder for Texture
This creates a new era in native Australian cuisine. Thanks Rene Redzepi. http://www.abc.net.au/radionational/programs/breakfast/noma-pop-up-puts-spotlight-on-native-foods/7118496
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Whisky pearls. Not impossible, just use sodium citrate as well sodium alginate to make the perfect mix. Or use any alcohol in place of whisky. 125 g Water 2 g Sodium citrate 2 g Sodium alginate 125 g Whisky Place water and sodium citrate in a blender for 30 seconds. With the blades on low speed, sprinkle sodium alginate onto the liquid by using a small tea strainer. Mix until the powder is absorbed by the liquid.(or use an immersion blender to mix the alginate into the water). Now add the whisky slowly. Strain the mix through a small tea strainer. Pour into the spherificator or squeeze bottle. To make the setting bath. 3.5 g Calcium Chloride 500 mL Cold water Dissolve the calcium chloride in water by mixing with a spoon for 30 seconds. Dispense the pearls into the setting bath and leave to set for 1 minute. Carefully pour the liquid through a strainer into another 500 ml container to capture the pearls. Submerge the strainer with pearls into a small bowl of cold water for a few seconds to rinse from the calcium chloride. Remove strainer from water and spoon out the pearls onto or into your dish or beverage.
Select Your Language - S.Pellegrino - Young Chef 2016
S. Pellegrino Young Chef 2016 - application is open! https://www.finedininglovers.com/sanpellegrinoyoungchef2016/en/?utm_source=newsletter&utm_medium=00&utm_campaign=20160113
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