the newer starches and hydrocolloids and such, maybe something to explore. (4 replies, last updated by almansa May 28, 2009)

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... (24 replies, last updated by kchurchill5 March 28, 2009)

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... (9 replies, last updated by soupnancy April 14, 2008)

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. (13 replies, last updated by sarahjay December 29, 2008)

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... (22 replies, last updated by kemmek June 26, 2008)

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... (10 replies, last updated by Miami Danny June 4, 2008)

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... (4 replies, last updated by babette feasts December 20, 2007)

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,... (18 replies, last updated by Bigcitywine October 12, 2009)

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... (18 replies, last updated by bpmcwilliams June 11, 2007)

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... (26 replies, last updated by jpschust January 24, 2007)

- 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,... (20 replies, last updated by scott123 January 6, 2007)

. 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,... (16 replies, last updated by Frodnesor November 5, 2008)

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... (174 replies, last updated by mudaba April 10, 2008)