The Molecular Gastronomy Ingredients Professional Kit is the best deal you can get in modernist cuisine! It is perfect for the serious enthusiast or for restaurants looking for the highest quality modernist ingredients at a very affodable price. With the Professional Kit you'll be able to serve a wide range of dishes utilizing most techniques including several types of gels that will dazzle your diners. Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal.
With this Professional Kit you also get 2 FREE recipes DVDs and 1 molecular gastronomy tool set.
We recommend you also get a high precision digital scale that can measure with a precision of 0.1 g if you don't already have one. You may also want to get Tapioca Maltodextrin to convert fats into powders, a very popular ingredient which is not included in the Professional Kit.
The Molecular Gastronomy Ingredients Professional Kit includes:
Agar Agar is a versatile gelling agent used in several applications including hot gelatin
Iota Carrageenan helps create a soft and elastic gel in conjunction with calcium salts, like calcium chloride, calcium lactate, and calcium lactate gluconate.
Kappa Carrageenan helps create a strong, rigid gel in conjunction with potassium salts and it forms a brittle gel in conjunction with calcium salts.
Cold soluble gelatin will immediately start the gelling/stabilization process of the mixture as there is no heating in the process.
Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification.
Sodium Alginate powder is essential for molecular gastronomy spherification technique. It is soluble in cold and hot water with strong agitation and can thicken and bind.
Soy Lecithin is perfect for converting liquids into airs and great emulsifier for sauces. Make lemon air, wasabi air, chocolate air and much more!
Xanthan Gum is great for thickening the main ingredient in Reverse Spherification. It is also ideal for thickening sauces without altering the mouth feel and suspending solids in liquids.
Gellan Gum is primarily used as a gelling agent. It can act as a fluid gel, having a wide range of textures, and can exist as a light pourable gel or a thick, spreadable paste.
Popping Sugar is an innovative fun ingredient to use as topping or filling in chocolates, desserts and ice creams.
Molecular Gastronomy Tool set includes:
- 1 food grade syringe
- 3 silicone tubes
- 5 pipettes
- 1 slotted spoon
- 1 set of measuring spoons