Khymos : Suppliers If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together. It has more than 300 recipes and it’s available for free download. For a good selection of ingredients for thickening, gelling and emulsification you can visit Amazon’s molecular gastronomy storefront (and pick up some molecular gastronomy related books as well). European suppliers Suppliers in North-America Suppliers in Central- and South-America Passion foods – Peruvian supplier of hydrocolloids and other speciality productsGastronomy lab – Brazilian supplier of hydrocolloidsCRm Gastronomy – Supplier in Costa Rica Suppliers in Asia Ajinomoto – Japanese supplier of transglutaminase and different falvour enhancers (glutamates, nucleotides) Suppliers in Australia Not on the list? Sous vide Thermometers Equipment and tools
The Ingredients of Scientific Cooking I am a reasonably decent cook; at least I fancy I am one, well, that’s beside the point; the other day I was asked by an acquaintance to explain to her scientific pantry ingredients. Atta boy! I had heard of kitchen pantry but scientific pantry and its ingredients- a big zero! I immediately dug up on the internet and came to realize that scientific pantry had to do something with molecular gastronomy. Not quite, if things are made simpler. I am pretty impressed on the data available on it and hence taken aback when I hear that people view molecular cuisine with suspicion. In any case, I have to accept that the recipes dished out by these people are highly innovative and comprise of never heard combinations. Coming back to ingredients needed for scientific pantry, you have xanthan gum which is readily obtainable in health stores and supermarkets. Asian or Latin markets are good places to source most of the hydrocolloids, but do keep in mind the right terminology.
WillPowder - Specialty Powders and Spices from Chef Will Goldfarb