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MOLECULAR GASTRONOMY FOAM

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01 / 12 / 2019
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Detail MOLECULAR GASTRONOMY FOAM

The Molecular Gastronomy Ultimate Kit includes all the ingredients and tools of the Premium Kit plus eleven more fantastic ingredients and 200 Ultra Thin Edible Film Discs as a FREE Gift! In addition to making large spheres and caviar with the spherification technique, instant gel noodles, hot gels, oil foams, convert oil into powder, airs, frozen airs, bubbles, pearls, strong gels than can be sculpted, clear consomme spaghetti, hot ice cream and foams, modernist meringue, eggless custards, smooth modernist dairy gels, firm coating gels, constructed cheese, fluid gels, light to thick foams, thickening, emulsification of a wide variety of preparations the Molecular Gastronomy Ultimate Kit will allow you to make flavor tripping dishes, oil chips, sugar work resistant to humidity such as sugar globes, encapsulated olive oil drops, improve the texture in low fat alternatives, hot or cold foams with virtually any juice or liquid, jams, jellies, smooth ice cream, thin flavorful crispy sheets even with acidic ingredients, flavorful bubbles and clear flexible films with excellent sheen. Take a look at some of the recipes you can make with this kit. And with the FREE Ultra Thin Edible Film Discs, used by molecular gastronomy Chef Ferran Adria of el Bulli, you can make transparent bites that instantly melt in the mouth. This Ultimate Kit includes everything you need to master the most impressive techniques in molecular gastronomy and more. Don' t limit yourself to just learning the spherification technique and just the popular techniques! The Molecular Gastronomy Ultimate Kit includes the molecular tool set, a high precision digital scale, a silicone hemisphere mat, PH indicator paper and enough quantity of the 24 most popular ingredients to produce over 100 recipes. Plus get 200 Ultra Thin Edbile Film Discs as a FREE Gift! The Molecular Gastronomy Ultimate Kit is the perfect kit to get started with molecular gastronomy if you want to -Really master the most impressive techniques: spherification, instant gel noodles, hot gels, oil foams, convert oil into powder, airs, frozen airs, bubbles, pearls, strong gels than can be sculpted, clear consomme spaghetti, hot ice cream and foams, modernist meringue, eggless custards, smooth modernist dairy gels, firm coating gels, constructed cheese, fluid gels, thickening and emulsification of a wide variety of preparations, light to thick foams, flavor tripping dishes, oil chips, sugar work resistant to humidity such as sugar globes, encapsulated olive oil drops, improve the texture in low fat alternatives, hot or cold foams with virtually any juice or liquid, jams, jellies, smooth ice cream, thin flavorful crispy sheets even with acidic ingredients, flavorful bubbles and clear flexible films with excellent sheen. -Make juice caviar -Make perfect large spheres with consistent results every time -Maintain the original flavor unaltered by using the calcium ingredient preferred by Chef Ferran Adria -Try more than just a few standard recipes -Experiment with your own recipes -Have the freedom to scale recipes up or down -Have enough quantity of ingredients so you can practice and experiment without worrying about buying refills -Get equipped to explore lots of other techniques. Next time you just need to purchase powder ingredients -Get FREE Gift! 200 Ultra Thin Edible Film Discs In the long run this Molecular Gastronomy Ultimate kit is going to be a better deal than the basic kits which have a great presentation ideal for gifting. This kit will get you setup with the basic tools and the essential high precision digital scale to create perfect recipes every time without guessing. Most recipes require small amounts of ingredients that need to be precisely weighted by 0.1 g. You cannot guess it by volume so not having a scale makes it almost impossible to follow recipes from books, websites or even create your own. And trust me, as soon as you start exploring molecular gastronomy, you' ll want more and you' ll end up buying a scale. The Molecular Ultimate Kit also includes the silicone hemisphere mold mat which allows you to create perfect spheres fast with consistent results every time. With this mold you don' t have to master the spoon technique which takes time and is hard to obtain spheres of perfect shape and size. With the mold, you just freeze the main ingredient and then pop out the frozen hemisphere into the bath and you are done. The spoon technique is fun when you are making 2 or 3 spheres but when you need 10, 20 or more, the mold is a real time saver! You will also get all the ingredients necessary for making every type of spherification recipe you want including juice caviar. In this kit there is enough quantity of each ingredient to make well over 100 recipes so you don' t have to worry about buying refills. Mastering the techniques requires practice and you don' t want to be limited by the amount of ingredients you purchased. Most juices are acidic and acidity inhibits the basic spherification process required for making caviar. That' s why we included Sodium Citrate and PH Indicator paper in this kit which allows you to measure and adjust the acidity and make caviar with most fruit juices. You will also get Calcium Lactate Gluconate, the best calcium ingredient available to make reverse spherification spheres without altering the taste and texture of the main ingredient. Calcium Lactate Gluconate is the preferred ingredient by Chef Ferran Adria to make spheres as a result of several tests done in his lab with calcium chloride, calcium lactate, calcium lactate gluconate and other calcium ingredients. And the Molecular Gastronomy Ultimate Kit will provide you with the most useful hydrocolloids to expand your knowledge beyond spherification and be able to apply a wide range of techniques to create an impressive degustation menu that dazzles your guests. Molecular Tool Set All the tools required to experiment with molecular gastronomy and molecular mixology! - 1 food grade syringe - 1 6 feet silicone tube to make agar spaghetti ( you can cut into desired length) - 5 pipettes - 1 slotted spoon - 1 set of measuring spoons High Precision Digital Scale - 0 to 600 g The compact pocket digital scale is perfect for weighing ingredients with a precision of 0.1 g. The backlit LCD display helps make the numbers viewable and easy to read. The intuitive protective cover provides protection for the scale. Smooth stainless steel platform. Push buttons on the scale give you full control such as: switching modes grams, ounces, troy ounces, pennyweights and tarring. This checkbook size scale offers great range from 600 grams to as little as 0.1 of a gram. Two AAA batteries included. - 600 gram capacity - Accurate to 0.1 gram - Extremely reliable and accurate Silicone Hemisphere Mold 1 mat of half spheres molds Create perfect-shape spheres with frozen reverse spherification. Pour the main ingredient with calcium content in the molds, freeze them, remove them out of the mold and place them in a warm alginate bath. Wait for 5 minutes, remove them from the bath, rinse them and serve perfect-shape spheres! PH Indicator Paper The PH Indicator Paper is critical to make basic spherification caviar with acidic ingredients such as most fruit juices. It provides an accurate and quick method of measuring the pH of a solution. The 5 m long paper roll will allow you to measure the PH of hundreds of preparations. 24 Ingredients - Sodium Alginate 3 oz: Ideal for molecular gastronomy Basic & Reverse Spherification; in presence of calcium, Sodium Alginate forms a gel without the need of heat; create spheres with liquid center and a delicate gel membrane; equivalent to Algin from Texturas - Calcium Lactate Gluconate 3 oz: Perfect for molecular gastronomy Reverse Spherification; increases the calcium content of the main ingredient without changing the flavor or altering the consistency; equivalent to Gluco from Texturas - Calcium Chloride 3.5 oz: Ideal for molecular gastronomy Basic Spherification, adds calcium to the water bath; easily dissolves in water; in presence of sodium alginate; Calcium Chloride forms a gel without the need of heat - Xanthan Gum 2.5 oz: Ideal for molecular gastronomy thickening and suspension techniques; great for thickening the main ingredient in Reverse Spherification; making sauces, suspending elements in a liquid - Sodium Citrate 4 oz: Ideal for molecular gastronomy Basic Spherification; can be used to reduce the acidity of the main ingredient when doing Basic Spherification; create spheres with liquid center and a delicate gel membrane of slightly acidic ingredients; Sodium Citrate is equivalent to Citras by Texturas - Agar Agar 2 oz: Ideal for making hot gels, gel noodles with the included silicone tubes, foams, to clarify consomme, to make pearls with the cold oil technique, cocktail gels and as a vegetarian alternative to gelatin. - Tapioca Maltodextrin 2 oz: Used in molecular gastronomy to convert fats into powder, make edible films, for thickening and as a bulking agent. Create caramel powder, olive oil powder, nutella powder and more! Equivalent to Malto from Texturas. - Glycerin Flakes 2 oz: An incredible emulsifier for water and oils, glycerin flakes are used in modernist cuisine to make oil foams, oil butter among other preparations; equivalent to Glice from Texturas. - Soy Lectihin 2 oz: Great emulsifier for sauces and ideal for converting juices and watery liquids into airs and foams. The light foams produced with soy lecithin can also be frozen to create a solid airy foam. Make lemon air, wasabi air, frozen parmesan air and much more! Equivalent to Lecite by Texturas. - Gellan Gum ( Low Acyl) 2 oz: A vegetarian gelling agent perfect for making firm gels, coating gels, hot gels and fluid gels. It is also used as an emulsifier and foam stabilizer. Gellan Gum gels can be easily sculpted to make interesting presentations. It slices cleanly and can withstand high temperatures. Used by Ferran Adria to make the famous translucent saffron tagliatelle of consomme. - Hydroproxypropyl Methylcellulose F50 2 oz: A gelling agent that gels when hot and becomes a liquid when it cools. Methylcellulose also acts as a thickener when cold. Surprise your diners with hot ice cream that melts as it cools, perfect meringues or even instant noodles formed as the mix touches a hot consomme. Equivalent to Metil by texturas. - Iota Carrageenan 3 oz: A great thickening and gelling agent mostly used with fruits and dairy to form a heat-reversible and flexible soft gel. Ideal to make frozen desserts, to stabilize ice creams and rich mouth feel custards even with low fat content. Equivalent to Iota by Texturas. - Kappa Carrageenan 3 oz: A vegetarian gelling agent made from algae that gels as it reacts with calcium or potassium salts. In the presence of calcium, Kappa Carrageenan forms stiff and brittle gels. But in the presence of potassium salts, Kappa Carrageenan forms very firm and elastic gels. Its rapid gelification is ideal to cover ingredients with a gel film. - Miracle Berry Fruit Tablets: Miracle berry fruit tablets have the incredible property of changing the taste of sour and bitter to sweet. Just take a miracle berry tablet, let it dissolve in the mouth and start experimenting with different foods and experience the taste trip! - Kuzu 5.3 oz: Kuzu root starch is a great thickening agent that is natural and unprocessed. It produces bright, translucent sauces, adds a shiny gloss to soups, and provides a smooth texture for sauces and gravies with no starchy or interfering taste. Molecular Gastronomy Chef Ferran Adria uses Kuzu Root Starch for several preparations including his famous olive oil chips. - Isomalt Nibs 7 oz: isomalt is perfect for sugar work. Isomalt hardens crystal clear and it is more resistant to humidity than regular sugar. You can blow isomalt globes, encapsulate olive oil drops, make the famous faux isomalt fruits filled with foam and many other modernist dishes. - Sucrose Ester 2 oz: Sucrose ester has a wide range of applications in traditional cooking such as bakery, confectionery, cereals, dairy, ice cream and sauces. Sucrose esters are commonly used to improve the texture in low fat alternatives. Sucrose ester generates a finer texture in bakery products, stabilizes dairy and sauces and improves de texture of ice creams and mousses. - Versawhip 600K 1.5 oz: Versawhip is a great product to make stable foams with better flavor release. Versawhip can make hot or cold foams with virtually any juice or liquid. Versawhip can replace egg-albumin or gelatin but also has good synergies with these two ingredients. Compared to egg white foams, Versawhip produces more consistent results without risks of over-whipping, offers greater heat and acid tolerance and reduced microbial risk. - Low Methoxyl Pectin 2 oz: Calcium induced gelation is predominant in low methoxyl pectin gels. Low Methoxyl Pectin can also be used as a thickening agent and food stabilizer. Pectin is great for making jams, jellies, low calorie jellies and to stabilize acidic protein drinks such as drinking yogurt. - Locust Bean Gum 3 oz: Both guar and locust bean gum are invaluable in commercial applications such as ice cream, soft drinks, fruit juices, bread and pastry, preserves, instant pudding… and of course, baby food. - Ultra-Tex 3 2.5 oz: High performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cooked starch and possesses a very bland flavor profile with good mouth melt away characteristics. It can be used to thicken liquids without the application of heat. Finished product can be dried into a thin crispy sheet. Many of the same properties of xanthan gum without the “ snotty” factor. - Ultra-Tex 8 2.5 oz: ULTRATEX 8 is the bigger, badder brother of Ultratex 3 Modified Tapioca Starch. It is a brand new product to the market. Ultratex 8 reacts better to acidic mediums. It uses less quantity, producing a better mouth feel. I can also produce a thinner dried product since you can dry a thinner liquid. - Guar Guam 3 oz: Both guar and locust bean gum are invaluable in commercial applications such as ice cream, soft drinks, fruit juices, bread and pastry, preserves, instant pudding… and of course, baby food. - Pure-Cote B790 2 oz: Pure cote modified corn starch is a special low viscosity starch great for forming flexible films and for adhesion. The clear flexible films with excellent sheen made with Pure Cote dry quickly and without changing the original flavor profile. Liquids thickened with Pure Cote dry into a film at room temperature or in a dehydrator. Finished films made with Pure-Cote are water soluble. Pure cote is also a useful binding agent in cereal and puffed snack coating. Finally, Pure Cote aids de glacage for baked goods and confections, forming a smooth and glossy coating. 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