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 SOCIAL
Instagram & Twitter: @ChefJacob