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Here are some of the great features of Molecular Gastronomy Ingredients Kit
Artistre , The Molecular Gastronomy Ingredients Kit includes the ingredients you need to experiment the most popular techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes such as carbonated mojito spheres, melon cantaloupe caviar, agar parmesan spaghetti and olive oil butter. Practice and master techniques like Spherification, Powderizing, Hot and Cold Gels, Airs, Foams, Thickening and Gelification. About 50 g of each ingredient should be enough quantity for you to become an expert in molecular gastronomy and come up with your own creations! Ingredients included in Kit -Calcium Lactate Gluconate (Reverse Spherification: adds calcium to the main ingredient without adding flavor) -Sodium Alginate (Basic and Reverse Spherification: reacts with the calcium to form membrane around sphere) -Calcium Chloride (Basic Spherification: adds calcium to the water bath) -Sodium Citrate (Basic Spherification: reduces acidity of foods allowing you to achieve spherical preparations with strongly acidic ingredients) -Calcium Lactate (Reverse Spherification: adds calcium to the main ingredient without adding flavor) -Xanthan Gum (Thickening and Suspension: great for thickening the main ingredient in Reverse Spherification, making sauces and suspending elements in a liquid.) -Tapioca Malto-Dextrin (Transformation: used for converting fats into powder and as a bulking agent) -Kappa Carrageenan (Jellification: rapid gelling agent that is great for covering an ingredient) -Methocel F50 (Jellification: gelling agent that gels when hot and becomes a liquid when it cools) -Agar Agar (Jellification: versatile gelling agent used in several applications including hot gelatins) -Lecithin (Emulsification: perfect for converting liquids into airs and great emulsifier for sauces) -Glycerin Flakes (Emulsification: great to integrate a watery solution into a fatty solution and to thicken oils)
- Make mojito spheres, melon caviar, parmesan spaghetti, olive oil butter, hot ice cream, lemon air and more!
- Kit Includes the 12 most popular molecular gastronomy ingredients to get you started
- Great for Basic and Reverse Spherification, Caviar, Powderizing, Hot and Cold Gels, Airs, Foams, Thickening and more!
- About 50g of each ingredient so you can experiment without limitations and reveal your creativity!
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