Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

the newer starches and hydrocolloids and such, maybe something to explore.

don’t fear the hydrocolloids! I don’t know specific preparations/amounts/brands you should use as thickeners, but in NYC both Ciao Bella and Il Laboratorio del Gelato use (I believe) carrageenan instead of eggs to get...

like to say sous-vide or foam or hydrocolloid on their menu, others decide to just let the melting texture of the chicken or that extra layer of flavour punch or the surprising presentation speak for themselves. Look in any of...

that will get him started. It’s available here: http://blog.khymos.org/2007/08/14/hydrocolloid-recipe-collection/ Perhaps printing, laminating, and binding would be a good thing to go along with it.

me of gums/stabilizers/food hydrocolloids plus artificial flavoring (maybe they aren’t made that way but they sure taste like processed food to me). I am always curious about why so many people like Pinkberry but I suppose...

by “unnatural”. I guess he may be referring to other hydrocolloids. But methylcellulose is certainly not ‘natural’ in any sense of the word, although of course it is not toxic. Also, “doesn't kill...

some lecithin or whatever hydrocolloid to emulsify the two together? It would work right? Oh, and on a side note, if anyone can think of any other ideas for sauces based on duck fat, I’d love to hear them. I’m going...

I’d like to interject that merely because Table 21 and minibar use “the same” techniques, they are still vastly different. Yes, they both use industrial chemicals, hydrocolloids, sous vide, vacuum compression,...

in previous threads, I’m a big fan of hydrocolloid gums. If you want to play with the recipe, I wouldn’t recommend altering the proportions of ingredients, I’d just try adding a gum. Whole Foods carries both...

curdling involve: 11. Hydrocolloid gums – xanthan, guar (these are especially useful for providing stability but not masking flavor like starch/cream does). If you use too much the sauce can get slimy, but in very small...

- flour, corn starch, starch released from pasta Fat – milkfat and, to a lesser extent, butter Milk proteins Fresher milk Younger, less aged cheeses Fresh unopened cheese Chemically enhanced cheese products – American,...

. Agar, a commonly used hydrocolloid, is derived from seawood. Cooking sous vide doesn’t involve anything other than a water bath. But indeed one of the common gambits of “experimental cuisine” is to manipulate,...

The faux caviar on the squid dish was not the same. That was a hydrocolloid made by making a flavorful liquid with a small percentage of sodium alginate and dripping it into a calcium chloride bath. This time he colored tapioca...