Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Modernist Ingredient Kits


Recommended Posts

Yeah, dozens or maybe even hundreds of things... but most tend to be brand-specific items that don't really have exact generic equivalents. Not all of them are particularly "Modernist," either. The pantry at Nathan's house must be incredible...

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

The pantry at Nathan's house must be incredible...

Agreed. Despite having 12 or 15 "modernist" ingredients, I'm continually noting recipes that require something I don't have. Maybe I can sub sometimes, but as these are unfamiliar ingredients, I'm not yet confident enough to try that.

Link to post
Share on other sites

One thing I wish I had put on my original order is Transglutaminase.

I was put off by reports of its short shelf-life, although some of these seemed to be conflicting. I figured that it's probably going to take me 6 months just to read the books, and if I want to make a specific dish with Transglutiminase then I'll order it when I actually need it. I'm in no rush to fill the pantry with expensive powders that become useless before I get around to using them... Transglutiminase is the only modernist ingredient that I have seen with reports of a very short shelf-life, many of the acids and salts used should last indefinitely. Lecithin is reported to go rancid very quickly but it's also very cheap and readily obtainable.

I have thought about buying a bunch of those silica-gel pouches that absorb moisture, for each bottle of stuff I have, can anyone advise if it's worth it? They're hardly expensive (about 10c each).

Link to post
Share on other sites

Has anyone found a source to buy Kelcogels yet? I am almost out of my sample.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Link to post
Share on other sites

Thanks! Forgot to search for the generics, duh.

Edited by johnder (log)

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Link to post
Share on other sites

Has anyone found a source for propylene glycol alginate? It seems to come up a lot.

You can request a sample of PGA from FMC Biopolymer.

They have information on their product here

There are two types depending on application, either Protanal or Protonal Ester, differences here.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Link to post
Share on other sites

propylene glycol alginate have about 220g in my cupboard unopened, never known how to use it in comparison with Sodium Alginate, what's the difference, does it go off?

The applications I've noticed it in are more related to emulsification/stabilization (e.g. the "bulletproof beurre blanc"). From johnder's link it looks like the protanal ester version would be best for those applications.

Link to post
Share on other sites

propylene glycol alginate have about 220g in my cupboard unopened, never known how to use it in comparison with Sodium Alginate, what's the difference, does it go off?

The applications I've noticed it in are more related to emulsification/stabilization (e.g. the "bulletproof beurre blanc"). From johnder's link it looks like the protanal ester version would be best for those applications.

"bulletproof beurre blanc" buy a thermomix LOL

Time flies like an arrow, fruit flies like a banana.

Link to post
Share on other sites

propylene glycol alginate have about 220g in my cupboard unopened, never known how to use it in comparison with Sodium Alginate, what's the difference, does it go off?

The applications I've noticed it in are more related to emulsification/stabilization (e.g. the "bulletproof beurre blanc"). From johnder's link it looks like the protanal ester version would be best for those applications.

"bulletproof beurre blanc" buy a thermomix LOL

I think the idea is you can refrigerate it, freeze it, etc. then just heat it back up and you are ready to go (i.e. still have a nice emulsion).

Link to post
Share on other sites

I ordered ticaloid 310S at work to play around with doing stable fat in water emulsions but they sent me the spray dried gum arabic instead. The 310s is just an arabic-xanthan blend so I'll play around with blending my own and see what I can come up with. The cookingissues guys have worked with it before so I was going to check with them and see if the data sheets gave any information about the ratio of arabic to xanthan but their blog seems to have taken a (hopefully temporary) dive... so I'll figure it out the old fashioned way.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

propylene glycol alginate have about 220g in my cupboard unopened, never known how to use it in comparison with Sodium Alginate, what's the difference, does it go off?

The applications I've noticed it in are more related to emulsification/stabilization (e.g. the "bulletproof beurre blanc"). From johnder's link it looks like the protanal ester version would be best for those applications.

"bulletproof beurre blanc" buy a thermomix LOL

I think the idea is you can refrigerate it, freeze it, etc. then just heat it back up and you are ready to go (i.e. still have a nice emulsion).

It looks similar to the reheatable brown butter hollandaise in the Ideas in food book. (Which I made the other day, worked really well. However, I would leave the lime pickle out of it next time, it kind of overtook the flavors a bit)

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Link to post
Share on other sites

It looks similar to the reheatable brown butter hollandaise in the Ideas in food book. (Which I made the other day, worked really well. However, I would leave the lime pickle out of it next time, it kind of overtook the flavors a bit)

I make myself a fried egg breakfast most days - I have toyed with the idea of adding a Crystal hot sauce beurre blanc, but it is a lot of work for the morning. Heating up a refrigerated sauce is very appealing.

Link to post
Share on other sites

propylene glycol alginate have about 220g in my cupboard unopened, never known how to use it in comparison with Sodium Alginate, what's the difference, does it go off?

The applications I've noticed it in are more related to emulsification/stabilization (e.g. the "bulletproof beurre blanc"). From johnder's link it looks like the protanal ester version would be best for those applications.

"bulletproof beurre blanc" buy a thermomix LOL

I think the idea is you can refrigerate it, freeze it, etc. then just heat it back up and you are ready to go (i.e. still have a nice emulsion).

Makes sense now, will have to crack it open and have a play (Best wait for my MC to arrive first)

Time flies like an arrow, fruit flies like a banana.

Link to post
Share on other sites

The smallest quantity of PGA FMC sells is 20 kg. I've requested a sample, but does anyone know of a source for smaller quantities?

I was talking to the rep at the PMCA today about getting a sample of PGA - we ran up against a little issue as she needed me to pin myself down to exactly which PGA I needed and for the life of me I couldn't figure that out.

What recipe is it for?

Link to post
Share on other sites

Thanks, Chris. I just ordered my set.

I was eyeing that mac & cheese too, but the only reasonable source I could find for the Iota Carrageenan was here. Over $50 with shipping and I don't need a pound. Ideas?

Check the price and shipping at L'Epicerie

And check their other Molecular Gastronomy ingredients.

Note under "Specials" that there is free delivery in Manhattan.

P.S. I use their flavorings which are superior to others I have tried.

The "Bacon" is extraordinary.

Is this a storefront or just mailorder?

Link to post
Share on other sites
  • Similar Content

    • By eG Forums Host
      Modernist Cuisine at the eGullet Forums
      Here at eG Forums, we have what is probably the broadest collection of information on modernist cooking anywhere. We've discussed sous vide, the general chemistry of culinary modernism, practical applications with colloids and starches, and much, much more. A lot of this discussion is contained in our topics about the books Modernist Cuisine and Modernist Cuisine at Home (we have topics on both the books and on cooking with the recipes they present), but we've been modern since before modern was cool -- click on the 'Recent discussions tagged "Modernist"' link at the bottom of this page for a small sampling of what we've been up to. And feel free to use the Search tool at the top of the page to look for specific terms or people.

      Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold with Chris Young and Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the original book (Part 1, Part 2, Part 3)
      Cooking the recipes from the book (Part 1, Part 2, Part 3, Part 4)
      A Q&A with the Modernist Cuisine team

      Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the book
      Cooking the recipes from the book (Part 1, Part 2)

      Other Modernist-related topics:
      Recent discussions tagged "Modernist"
      Sous Vide discussion index
    • By Porthos
      I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
    • By newchef
      So I've now found myself at the water's edge of Modernist Cuisine.  Specifically, using sodium citrate for emulsifying all kinds of cheeses.  What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later.  I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet.  I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
       
      I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan.  Has anyone been able to freeze sauce and keep it frozen for, say, a few months?  And not have to use carageenan?
       
      Thanks!
    • By WackGet
      Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.
       
      Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't.
       
      I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.
       
      So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?
       
      Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.
      E471 Mono- and diglycerides of fatty acids E481 Sodium stearoyl lactylate E482 Calcium stearoyl lactylate E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
        Thanks.
    • By mjbarnard
      I cooked two turkey breasts sous vide. This year had access to the Meater+ thermometer probe which I managed to vacuum seal in the bag without difficulty (it is small). Since it works wirelessly I was able to monitor and it records the internal temperatures at the thickest part of the breast.
      I thought the results were interesting. I cooked at 60C for 8 hours. I have always used https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever which gives long cooking times at lower temperature. I have found that as according to this page https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html that 55C gives turkey which is just a little too pink for most tastes. Over the last few years have increased the temperature up to 59/60 and I find it perfect - very moist and tender, but pale not pink.
      See attached images. I changed my mind a couple of times and started at 58 then 60 then 59 again, so ignore the slight variations. The thing I found interesting was that the thickest part (of a large breast) reached 55C in around 1 hour 40 mins and target of 59 in 2 hours 30 mins. Now I appreciate that sous vide is a combination of temperature and time or duration, but the data make me think that around 4 hours would be sufficient, as per the seriouseats table. I have previously used the chefsteps 55-58 for their much longer advised times, up to 12 hours and the meat is still quite pink at the end, so I dont believe 55 for 12 hours would effectively be the same.
      From now on I will watching the internal temperatures with interest. This has always been the (relative) unkown for sous vide amateurs. 


  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...