Go to the Article: Enhancing Textures: An Introduction to the Hydrocolloid Universe
agreed and agreed - please put some effort in SITEWIDE for printing capabilities.
Thank you for your feed back Donna, we are working on some updates that should help. As a little hack or work around, it is pretty simple to copy and paste the text, and save the image. I have done this in the past and created a word doc to print. As a quick hack. But we are certainly trying to get the format better to be able to print from the activity.
I would LOVE to be able to print this WITH the pictures and the individual product comments. It would be a far better resource.
As a fellow scientist and foodie, I love this article! I have long sought an answer to a question on hydrocolloids, if anyone from Chefsteps could shed some light?
I've been trying ways to thicken liquids into sauces similar in viscosity to a thick gravy with hydrocolloids, sort of a general thickener, as I dislike the watery "weeping" of some starches when they go cold on the plate, and I find roux to be a bit heavy for these sauces.
I have tried many, however at high-ish viscosities they tend to be a bit "gummy". I'm wondering if there is a favorite method from the Chefsteps team? Either hydrocolloids or a non-weeping starch? Thanks and keep up the amazing work!
Is there anywhwre I can download the cards ready to print?
Didn't Wylie DuFresne do a thing where he blended veg with gelatin and meat glue, and then made those puree 'logs' into noodles? You could do something similarly, but with logs the diameter of of a tomato, etc, and then slice thin with a meat slicer and laminate?
Similar in theory to what you all did with your hi-tech veggie burger a few years ago...
https://www.chefsteps.com/activities/hi-tech-veggie-burger
I normally stick to about 1% for gelan. so 1 gram per 100g liquid.
Awesome! What % should I use by grams of the liquid broth? Tks a lot man...
I would recommend a flavorful vegetable broth with low acyl gelan gum. set it with your veggies while hot and give it a press. once it is set you are good to go. Ive done this with roasted carrots
Guys, H E L P! I'd like to prepare a reinvented ratattouille. I need to glue vegetables 'cause i´d like to make some sort of a stained glass montage with cubes of zuchinni, tomatoes, eggplant, etc... Do you guys know somethng like Activa Transglutaminase for vegetables? Of course it should be thermo resistant because I'm going to serve it hot. Any ideas?
Would love to see those images/cards as posters (imagining a periodic table of hydrocolloids) we could buy in the shop! Beautiful photography.
Just print them, cut and laminate!
This would be a great time to introduce the "special discounts" studio pass members receive. You know, besides the truffles that weren't actually a discount. And... breville, where are you on this promise??
Please send some to us!
Words cannot express how much I love you guys ❤️
Hydrocolloids are my favorite food geekery, so please get them printed at allow shipping from/to EU too 🤩
Love this guide! nice work
I do have a bag of Carrageen Moss (Chondrus crispus) picked from beaches near our summer home in Ireland. Traditionally used to make a dessert of the same name by boiling in milk, straining and adding other flavourings such as vanilla. Sort of like pannacotta.
I did buy this kit from them several years ago, which contains a lot of these:
https://modernistpantry.com/products/ultimate-modernist-cooking-made-easy-kit.html?_ga=2.36834083.2029165112.1603473258-633652912.1603473258
This is why I signed up for your website
I've been a customer of Modernist Pantry for several years. It would be totally cool if you could suggest to them a "Starter Pack" for following along with you.
This is so, so useful. I've always wondered how to know intuitively which hydrocolloid to use in a recipe, and this does a great job of comparing a whole bunch of them.
Can you make a guide/chart that would help us choose which hydrocolloid to use for which category of preparations?
I'm trying to perfect low carb no-churn ice cream without a flash freezer. Looks like some great options to try. Along with all the other great new items - cherry covered chocolate cherry Willy Wonka!
This too is one of the reasons I love Studio Pass, but I am a little confused. Is there actually a starter pack of "cards" you purchase or just pictures online? I was resolved to clicking each ingredient and adding the hydrocolloid to one of the various carts they link out to when I ended up down the spherification rabbit hole… where I found there IS a starter kit you can purchase from Chef Steps. Except you can't, it links out to a 404 error. I'd love the opportunity to purchase a starter kit and take an intro course.
"Welcome to the ChefSteps Spherification course! If you haven’t purchased a kit yet, we recommend doing so—it’s the easiest way to get started with these activities. Now let’s begin with the simplest technique, reverse spherification."
**EDIT** I found a page with kits!
https://modernistpantry.com/categories/kits.html
Love the science! Please share more recipes.
Now THIS is why I'm a Studio Pass subscriber! Thank you very much!
Great information. It would very useful to include information about storage and shelf-life of these ingredients. I have some of these hydrocolloids that have been in my pantry for several years and no idea if they are still good.
very informative, thank you!
Me too. i would love to have the cards for reference.
That cheesecake pic looks cool, I’d love to see a video demo on how to make it
Very handy and informative! Tks!
Hot ice cream!
This is awesome. Thank you so much for putting this together!
Any chance I can buy the actual cards?
