Modernist Ingredient Kits

[Chris Hennes]

Yeah, I'm rather fond of my little label printer, it sees a lot of use in the kitchen. The one I have is similar to this one: it appears the actual model I have doesn't exist anymore.

[Guy MovingOn]

Yeah, I'm rather fond of my little label printer, it sees a lot of use in the kitchen. The one I have is similar to this one: it appears the actual model I have doesn't exist anymore.

Yeh it's pretty nifty! Thanks for the info!

[Guy MovingOn]

By the way, for those based in the UK, Cream Supplies sells a load of "modernist ingredient kits".

I got the Biozoon Pro Kit - Including 'Molecular Basics' by Heiko Antoniewicz. That one in particular is quite pricey because it includes the book, but at the time I bought it there werent many other references... I think the only other one available was Hydrocolloids on Khymos.org.

[blackp]

By the way, for those based in the UK, Cream Supplies sells a load of "modernist ingredient kits".

I got the Biozoon Pro Kit - Including 'Molecular Basics' by Heiko Antoniewicz. That one in particular is quite pricey because it includes the book, but at the time I bought it there werent many other references... I think the only other one available was Hydrocolloids on Khymos.org.

While I am sure we will have a great reference when MC ships, there is also another good source of information about "molecular" ingredients:

Modern Gastronomy A to Z by Alicia Foundation which was founded by Ferran Adria.

The book is essentially a dictionary of ingredients and additives and describes their source, use in food processing and use in restaurants.

I got my copy from Book Depository UK.

Hope this is useful.

Regards,

Peter.

[Doodad]

There is an oxygen absorbing packet in the lining of the bag, and the bag itself is made of thick mylar in the outer layer (which is very airtight).

What is the shelf life packaged that way?

Supposed to be at least a year, I've never kept one unopened that long to find out though.

I worked a stint at a local place that uses plenty of modern tools, transglutaminase being one of them. I made a ton of fish patties glued with it. I asked the chef about the life of it and was shocked that he had the bag I was using for well over two years. He just shrugged and said it still works fine. And it did no problem.

[Doodad]

Can mylar be sealed in a vacuum chamber?

Yes, we did it all the time. The real trick is turning the vacuum way down so powder does not go flying everywhere. More heat seal than cryvac.

[chriscook]

Just an FYI - The "Artistre" kit from Amazon is back in stock. I just ordered one.

[ChrisZ]

How many of these more common modernist ingredients come in different grades, and if so then does the MC book specify the grade/quality/type that they use?

As an example, a local store has 3 different grades of tapioca maltdodextrin, including one labelled "N-Zorbit" which is four times the price of the cheapest grade for the same quantity... how do I know which one will match the results in the MC book?

And considering the grief that even humble gelatine can give you regarding consistent sources and results, can I expect different grades/qualities when looking for other modernist ingredients such as agar-agar?

[Chris Amirault]

I'm still wrapping my mind around this question, but I'll take a crack at it and, wikilike, someone can come along and correct my errors.

These products come in an array of grades and names, which the MC book talks about at length. (It's not here, so I'm just working from memory.) Take the tapioca starches: there's generic "tapioca maltodextrin," and then there's branded products like "N-Zorbit," "Ultra-Sperse," and "Ultra-Tex." To make matters more complicated, at least some of those products have their own grades: here's the pdf for Ultra-Sperse; here's the pdf for Ultra-Sperse M.

The book has a detailed chart that explains the different qualities of each of these products, and it uses specific products in most of the recipes. For example, there are many instances of N-Zorbit referenced in the book, so it's not surprising that a project with such exacting expectations would prefer a top-of-the-line item. (That is to say: I'd grab some.)

As for grief, I think that we're talking a spectrum that runs from subtle textural effects to gummy disasters. My guess is that the book's precision is usually comparable to the precision that a cocktail fiend like me has about ingredients: I care a lot about which type of sugar is used in simple syrup and which brand of gin produces what sort of Martini, but many people find those ingredients more or less interchangeable.

[Tri2Cook]

Tapioca Maltodextrin is available in a wide range of types because it has a wide range of uses. Different types are geared towards performing the intended task optimally. N-Zorbit is usually the recommended type in situations were absorbing fats (creating powders, etc.) is the task at hand because that is what is was specifically formulated to do. As such, it does it very well. Other types will do the job but often require greater amounts to do the same thing which results in not getting the same flavor release or the same return to a creamy texture in the mouth. Most of these industrial ingredients are specific to a task. It's not so much about brands as much as it's about types. Just as there are many types of pectins and you can't just sub in whichever you happen to have on hand for every task, you can't just grab whichever methylcellulose or gellan or tapioca maltodextrin or whatever that happens to be handy. It has to be the one designed for the job you want it to do. I don't have the MC books but I'd be very surprised if that point isn't made and even more surprised if which of each ingredient you need for the job isn't specified in the recipes. That would be a major omission in such a thorough and comprehensive text.

[Anna N]

. . . .

The book has a detailed chart that explains the different qualities of each of these products, and it uses specific products in most of the recipes. For example, there are many instances of N-Zorbit referenced in the book, so it's not surprising that a project with such exacting expectations would prefer a top-of-the-line item. (That is to say: I'd grab some.)

. . .

So given this kind of specificity does it make any sense to invest in a kit or would one be better advised to source the individual ingredients which match the book's specs? I am guessing the latter - damn I never had a chemistry set and was looking at the Artistre set with some delight.

[Chris Hennes]

I'm not sure how many of the ingredients in the kit overlap with branded items. For example, all the calciums and sodiums are pretty generic. The Tapioca Maltodextrin is one, and the xantham gum is sometimes requested as the Texturas-kit item. But the various sodiums and calciums seem to get cited unbranded. And the distinct advantage of the kit is that you can buy smaller quantities. It looks like otherwise you're looking at buying 1000g of most of these things, which is way more than I expect to need.

[Chris Amirault]

Again, I think that the cocktail comparison is apt: at first, sure, you want to outfit your bar with a starter kit of reliable brands. But over time you realize that you really enjoy rums -- and by golly there are a gazillion of them with various applications.

Having said that, I already had to find three ingredients (iota carrageenan, Activa, and Ultratex 3) that weren't in the Artistre set. "Had to," of course, is a bit of an overstatement....

[mkayahara]

For example, all the calciums and sodiums are pretty generic.

I suppose this stems from the fact that there's very little variation in salts like these, while there are many ways to modify a starch?

[ChrisZ]

My order from Specialty Bottle arrived, and they are perfectly sized for everything except the Tapioca Maltodextrin (which is really light, so takes up a lot of space).

Chris,

Your collection looks great and is something I'm aspiring too. Can you offer any insight on how these ingredients compare regarding weight-volume? Ignoring the tapioca maltodextrin, does 50g of ingredient X take up roughly the same amount of space as ingredient Y? Considering that the kit you ordered delivered 50g quantities, are you happy with the size of the bottles you chose, or would smaller/larger have been better?

Do you think that 50g is a convenient quantity to have on hand for all these ingredients, or do you see yourself using some more than others?

Sorry for all the questions, but you're blazing the path for the rest of us....

-Chris

Edited March 7, 2011 by ChrisZ (log)

[Chris Hennes]

Actually, by looking at that photo you can see basically exactly how they compare: each one of those jars has 50g in it (except the agar and the iota carrageenan, which are filled to the top because I had another package of each, not just what was in the kit). I suspect I'm going to want more sodium citrate before too long, but everything else is very reasonable and is typically used in very small amounts (at least, for the recipes I am making).

[Paul Kierstead]

What size are the jars? I have a hard time telling scale, are this like supermarket spice size, or quite a bit bigger or...

[Chris Hennes]

Ooh, an opportunity to show off the spice rack I built last weekend! Here they are in context:

And a close-up comparison:

[Chris Amirault]

I can't believe you use those horrible corn starch chemicals...

[DaveJes1979]

Does anyone want to stick their neck out and buy a batch of Activa/transglutaminase and sell smaller quantities to us Egullet folks? I'd do it myself except I don't have a vacuum sealer to divide up the portions and mail out to others.

Activa RM is going for $84 for 1 kg bag, $96 for Activa GS (not sure which one MC usually calls for). One could make a nice little profit if one sold, say, 50g portions for $12.

[ermintrude]

Well from my chem stock assuming 50g's of most will do you well to experiment and fit in a nice spice bottle except:-

Buy More:-

Maltodextrin - a small bucket as it's very light and you will use a lot. If you have 50g jars think 250g sized jars for this.

Isomalt - It's a sugar you will use in sugar like quantities. 500g.

Xylotol - Again it's a sugar 250 - 500g.

Calcium Chloride - you use more if doing spherification, go for 100 - 200g

Sodium Citrate - again you may need a bit more depends what your doing a 100mg again more if you doing mac and cheese a lot

Depends

Calcium gluconate - perhaps more if reverse sperifications 100g

Buy Less (But 50g of health food stuff - ground as needed should be ok)

Lethicin - but the smallest amount you need and only grind it to a fine powder when you need it, It goes rancid if left for to long.

Anything else you can pick up in your local from your local meth lab ;-)

I'm still waiting for my copy of the book and from my experience (as a home cook) substitution with hydrocoloids is interesting to say the least. I used Kappa not Iotta when doing my Mac and Cheese and the Kappa worked. But the past I tried tsomething similar when making a jell and had a Fail. Hydrocoloids are very dependent on other chemicals around them, PH, temerature etc all count.

This is fun to me, seeing what happens when I do "X"

But hate it if it ends in me wasting food

Enjoy

[DaveJes1979]

I just got my Aristre Texturas kit (the 600g kit). Does anyone know where I can buy a slotted spoon that would be appropriate to go with this?

[Chris Hennes]

You could buy this hilariously expensive set.

[mkayahara]

Personally, I like this one (or its big brother).

[Chris Hennes]

Anyone have a source for FMC Biopolymer brand Protanal Ester BV (propylene glycol alginate)?