SCS 074 | Hydrocolloids - A Practical Approach

Stella Culinary School

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/

STOP FOLLOWING RECIPES & START CREATING

... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp

YOUTUBE CHANNELS

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

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