Season 2 · Episode 74
SCS 074 | Hydrocolloids - A Practical Approach
Stella Culinary School · Jacob Burton | StellaCulinary.com
March 19, 20211h 22mExplicit
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Show Notes
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.
Mentioned In This Episode
- Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A
- Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs
- Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns
- Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30)
- Facebook Group - https://facebook.com/groups/StellaCulinary
- Modernist Cuisine Book Series - https://amzn.to/3vKIX96
- Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/
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YOUTUBE CHANNELS
- Techniques / Lessons - https://YouTube.com/JacobBurton
- Live Podcast Replay - https://YouTube.com/StellaCulinaryLive
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