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Chemicals to Keep on Hand

gonehunting06

I am always wanting to try different techniques and recipes on ChefSteps, but more often than not I find myself not having the right chemicals/ingredients from xantham to pectinase, agar, etc. I would love for ChefSteps or an associate to give us a list of chemicals that are good to keep on hand as well as the best places to get them. Thank you in advance!

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Comments

tshewman

Location - Modernistpantry.com (great customer service). Xanthan, agar, Gellan-great for thickening/fluid gels, gelatin, sodium citrate (for cheese), iota and kappa carrageenan (for dairy). A few to start

FrankM_3301

I agree with Todd, and include transglutaminase. Meat glue is fun to play with...and I would advocate for using the term "ingredients" rather than "chemicals". Your guests will appreciate it.

Mark_Parris_541166

Modernist Pantry makes several kits and I bought one on Amazon that has a bunch of ingredients (like 10-12), some of which I haven't encountered since freshman chemistry.

robert.c.brown15

Meat Glue is fun and useful. Xanthan Gum is the only other one I use a lot. It is so convenient and works so well. I have a few other things. After 4 years I threw a lot of other stuff away. Never got around to using it.

gonehunting06

Thank you everyone! I appreciate the responses!