SCS 074 | Hydrocolloids - A Practical Approach

Stella Culinary School

Jacob Burton and Chef Jacob Burton - StellaCulinary.com द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Jacob Burton and Chef Jacob Burton - StellaCulinary.com या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।

4y ago 1:22:36

MP3•एपिसोड होम

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.

Mentioned In This Episode

Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A
Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs
Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns
Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30)
Facebook Group - https://facebook.com/groups/StellaCulinary
Modernist Cuisine Book Series - https://amzn.to/3vKIX96
Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/

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Techniques / Lessons - https://YouTube.com/JacobBurton
Live Podcast Replay - https://YouTube.com/StellaCulinaryLive

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