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"Modernist" Thickeners

AnneN

By AnneN
in Cooking

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AnneN

AnneN

Posted
Posted

I am making a cajun chicken alfredo pasta dish for dinner and since I have purchased quite a few thickeners for use with Modernist Cuisine I thought I would try to use one of them to thicken my sauce. The recipe calls for reducing 3 cups of heavy cream by half but I thought I could use milk but I'm not sure which thickener would work best. I have the sampler pack from Amazon plus Ultra-tex 3 and Iota Carrageenan. Any suggestions?

Anne Napolitano

Chef On Call

"Great cooking doesn't come from breaking with tradition but taking it in new directions-evolution rather that revolution." Heston Blumenthal

  • 2 weeks later...
mkayahara

mkayahara

Posted
Posted

I'd take a look at Modernist Cuisine pages 4•56-57. They've got a "best bets" table for making "milks and creams," and a recipe for Low-Fat "Cream" that uses cellulose gum and lambda carrageenan. Good luck!

Matthew Kayahara

Kayahara.ca

@mtkayahara

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