Basic Modernist Pantry

I couldn't find a list of ingredients that would be a good starter set, rather than trying to find unusual ingredients as I come across them in a recipe. If my local Kroger had Xanthan gum or Sodium Citrate, this would be so much easier. Anyone have a good list of the five or six most common things you'd stock in a modernist pantry, and that are stable enough to buy ahead of time?

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Brandon_Byrd_40557

I wouldn't be surprised if xanthan was available at your local Kroger. I have a pantry full of powders, and which ones are most useful depends largely on what you want to cook. Sodium citrate is definitely worth purchasing if you're interested in making cheese sauces or your own melty slices. If you're *really* into it, pick up some sodium hexametaphosphate while you're at it.

As far as hydrocolloids go, I think agar might be the workhorse. You can make firm thermo-irreversible gels (think heat-stable Jello) and fluid gels with it. Check out the fluid gels class for more info. You also might as well pick up some xanthan too, which is more useful for adjusting the texture of sauces and dressings, and helping to keep solids suspended (like in a hot sauce). It's also useful in gluten-free baking, if that's something you're into. It's maybe the most frequently used modernist ingredient by non-modernisty people.

Ice cream and sorbets are a little world unto themselves. Spherification requires the spherification stuff... kind of fun, but also kind of dated. Meat glue can be fun (Activa RM is the most commonly used variety). If you do any sort of cocktail work, Pectinex Ultra SPL is a good enzyme mix for clarification. Clear juice is cool. Ascorbic acid powder (vitamin c) can be useful to add to things to prevent oxidation. I always add some to my guacamole. You can make weak ascorbic acid solutions to prevent browning in cut apples and artichokes or whatever.

I also think having a processed starch like Wondra or Ultrasperse to thicken liquids. If your gravy isn't thick enough, add some Wondra and it'll start to come together. Wondera's also useful as part of a dredge when frying.

The best thing to do is check out ChefSteps and see what techniques appeal to you and buy the things you need to execute those techniques. Play around for a while, then move on to the next one. Modernist Pantry also has a great YouTube channel demoing their products and explaining when you might want to use them. And they sell everything and ship everywhere. Great people.

theinjuryexpert

Thank you. Great tips!

pd3ski_278514

Hey Will .. late reply but I have purchased xanthan at Fred Meyer (which is under the Kroger umbrella), Bob’s Red Mill brand offers it. As an aside, be very careful with that stuff!! Don’t make air born dust! I use a spoon and a fine sifter to get it to its destination. It’ll make a very slippery glue like mess in the sink/countertop if/when water hits it… not fun

As mentioned below, Modernist Pantry is great outfit and the customer service is superior.

tshewman

Gelatin (for sauces and such), Gellan (hydrocolloid for fuid gels, hot or cold), agar (bit of a thief, but good for fluid gels and gelatins), Kappa/Iota if you're going to venture into dairies. Xanthan as a basic thickener (multiple uses). I would think about what are the 6 things you want to do instead of painting yourself into a corner with 6 products. As @Brandon_Byrd_40557 outlined spherification is a bit outdated, but I can tell you if you're looking to impress and play, it's allot of fun (e.g. carbonated margarita sphere). Enjoy the learning process is probably the main ingredient IMHO.