Culinary Crystals.

Hi. When working with culinary crystals do you incorporate them into the recipe or scatter them over/around whatever it is you've made? Any recipes using them on the site? Cheers.

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Chris_Young_80640

Not sure what you mean by culinary crystals? Can you provide a link to this product?

pgcath

Here you go @Chris: http://www.modernistpantry.com/culinary-crystals.html

TODD_ANDERSON_36806

@pgcath - something like PopRocks?

pgcath

That's what they seem to be. You can buy some standard flavors, or I gather, do it yourself with certain oils.

Per the site: Coated Culinary Crystals™ are protected by a special moisture barrier, so you can incorporate them into many dishes that would cause other crystals to pop prematurely."

Since they offer coated unflavored Crystals [tm], I would imagine you could make a menthol and licorice crystal that could stand a short time folded into something wet-ish. Maybe like a sorbet or a cocktail. Popping sorbet?

I only know anything about them as I browsed through the site the other day and went, "PopRocks! Expresso with a shot of vanilla PopRocks!" Might be neat to deliver something into a cocktail that way. Dump something in and 30 seconds later it explodes and infuses flavor into the cocktail, perhaps multiple times with different flavors...

pgcath

Espresso. I now hang my head in shame.

Brendan_Lee_56950

I have the espresso oil and the culinary crystals and really haven't done much with them. My first thought was to incorporate them into an edible earth dessert for a nice surprise of coffee and pop. I've also seen people incorporate them into cookie recipes but they need to be coated in a fat so they don't come in contact with water to easily.

pgcath

Makes sense.