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SCS 074 | Hydrocolloids - A Practical Approach: Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

SCS 074 | Hydrocolloids - A Practical Approach: Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

FromStella Culinary School


SCS 074 | Hydrocolloids - A Practical Approach: Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

FromStella Culinary School

ratings:
Length:
83 minutes
Released:
Mar 19, 2021
Format:
Podcast Episode

Description

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode  Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30) Facebook Group - https://facebook.com/groups/StellaCulinary Modernist Cuisine Book Series - https://amzn.to/3vKIX96 Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/ STOP FOLLOWING RECIPES & START CREATING ... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS Techniques / Lessons - https://YouTube.com/JacobBurton Live Podcast Replay - https://YouTube.com/StellaCulinaryLive SOCIAL Instagram & Twitter: @ChefJacob
Released:
Mar 19, 2021
Format:
Podcast Episode