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Grzyby
Janitor w/light cooking duties


Registered: 03/24/09
Posts: 900
Last seen: 13 years, 8 months
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Food additives for sperification
#11667727 - 12/17/09 11:33 AM (14 years, 2 months ago) |
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I bought some food additives to do sperification like at el buli and other cool stuff. I have sodium aliginate, calcium chloride, lecithin and sodium citrate. I had to buy 1 lb tubs, which is more then id ever use. Anyone here interested ? If there is interest i would start a thread in the market place and break the additives into 1 oz portions or something along those lines.
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astatide
all we have is now



Registered: 09/21/09
Posts: 170
Loc: in my mind
Last seen: 13 years, 1 month
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Re: Food additives for sperification [Re: Grzyby]
#11668757 - 12/17/09 02:07 PM (14 years, 2 months ago) |
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Not interested in any more powders since I have plenty myself, but yay for molecular gastronomy. You can also get lots of interesting enzymes and starches (many of which the public can't buy) by contacting the companies themselves. Transglutaminase is a really fun one.
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She weeps time, starts unspoken, but when the gate swings there she'll be; There she'll be: in green sun, on blue earth, under warm running showers
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Grzyby
Janitor w/light cooking duties


Registered: 03/24/09
Posts: 900
Last seen: 13 years, 8 months
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Re: Food additives for sperification [Re: astatide]
#11668888 - 12/17/09 02:30 PM (14 years, 2 months ago) |
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What else do you have astatide? WOuld you be interested in selling/trading for some ?
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astatide
all we have is now



Registered: 09/21/09
Posts: 170
Loc: in my mind
Last seen: 13 years, 1 month
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Re: Food additives for sperification [Re: Grzyby]
#11669286 - 12/17/09 03:33 PM (14 years, 2 months ago) |
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Possibly in the future, but I'm moving early next month and most of my stuff is already packed up. I know for sure that I have a lot of extra pectinase and tapioca maltodextrin, though. As soon as I read about a new hydrocolloid or enzyme, I try to acquire some, so I have a very large collection (most of them are samples, so I can't really share most of them even though I wish I could). One of these days I'll make a big post about what you can do with all of them, but I'm way too lazy for that right now.
Pectinase is pretty cool but there's not much you can do with it. I used it to make perfect segments of citrus fruits without actually cutting into it; pectinase dissolves the white pith around the segment, so you get perfect supremes without the risk of juice escaping. I also used it a few times to extract juice from fruit. I believe it's used in wine-making, so it's not difficult at all to get.
Tapioca maltodextrin allows you to powder any fat. Here's some bacon powder I made with it. It looks funny but it melts in your mouth when you eat it:
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She weeps time, starts unspoken, but when the gate swings there she'll be; There she'll be: in green sun, on blue earth, under warm running showers
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Grzyby
Janitor w/light cooking duties


Registered: 03/24/09
Posts: 900
Last seen: 13 years, 8 months
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Re: Food additives for sperification [Re: astatide]
#11670082 - 12/17/09 05:11 PM (14 years, 2 months ago) |
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pectinase , never heard of that. always wanted the maltodextrin
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Hypercube
80 SRM




Registered: 12/18/05
Posts: 814
Last seen: 11 years, 1 month
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Re: Food additives for sperification [Re: Grzyby]
#11685165 - 12/20/09 09:29 AM (14 years, 1 month ago) |
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Would tapioca maltodextrin be any different from other maltodextrins? Interesting stuff.
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