who has micri and where did you get it?

[xdrixn]

who has micri and where did you get it?

[chiantiglace]

micri

this is all I got.

[xdrixn]

yeah I know about that website thanks. Henry wilds in NJ hasn't been much help.

[lovkel]

Just out of curiosity ... um ... what is micri?

[xdrixn]

http://www.micri.info/Micri/micri2.htm

[Stagiaire]

You might want to check with David Bouley/Bouley/Danube. Bouley was in a demo with Miguel Sanchez Romera sometime last year at FCI. Bouley seemed to be pretty involved with the distribution or marketing of micri somehow in the US, iirc.

[schneich]

i dont understand all the fuss about that micri stuff i will give your sauces the same slimy glibbery shine as all the starches do, only acceptable in chinese cuisine ;-)

if you want a sauce go and make a roux !

if you want a coulis, use fresh fruit and a blender !

t.

Edited August 5, 2005 by schneich (log)

[LCS]

Doesn't Albert Uster have a product like this? When I was still attending L'Academie, we went next door for a demo with Susan Notter and she used some gelatinous goop in her ganache (and some other things) to make them shiny. I think it may also have prevented cracking.

[646522]

We get ours from an company by the name of Harry Wills...

[Sethro]

Doesn't Albert Uster have a product like this?  When I was still attending L'Academie, we went next door for a demo with Susan Notter and she used some gelatinous goop in her ganache (and some other things) to make them shiny.  I think it may also have prevented cracking.

←

Glucose will do that too.

My understanding of micri is that its best use is as an all-purpose emulsifier.