Modernistic Cuisine: Maltodextrin (N-Zorbit)

modernistic cuisine: maltodextrin

 

oui chefOui Chef! Whether its called Molecular Gastronomy, Modernistic Cuisine, Culinary Physics or Experimental Cuisine, Spice Specialists carries what you need for your culinary creations. 

This week Spice Specialist is highlighting Tapioca Maltodextrin, also known as N-Zorbit, which is derived from tapioca and is primarily used to increase the volume of frozen foods and dry mixes due to its low bulk density. In Molecular Gastronomy it can be used to turn liquid ingredients into powders, such as olive oil powder, cheese powders, even fruit and vegetable powders.

Here are some suggestions for using N-Zorbit, or Maltodextrin,  in your culinary creations

n-zorbit - caramel powder
Caramel Powder (w/ N-Zorbit)
n-zorbit flour nuggets
Roasted Flour Nuggets (w/ N-Zorbit)
z-zorbit nutella powder
Nutella Powder (w/ N-Zorbit)

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Modernistic Cuisine: Xanthan Gum

Xanthan gum at SpiceSpecialist.com

oui chefOui Chef! Whether its called Molecular Gastronomy, Modernistic Cuisine, Culinary Physics or Experimental Cuisine, Spice Specialists carries what you need for your culinary creations. 

This week Spice Specialist is highlighting Xanthan Gum, commonly called Xanthan. A plant based thickening and stabilizing agent, Xanthan is used as an emulsifier, a thickener, and for imparting a pleasant creamy texture. Xanthan Gum is also perfect for gluten free baking. It adds an elasticity to doughs and replicates the properties usually associated with gluten.

In Molecular Gastronomy / Modernistic Cuisine Xanthan Gum is used to create foams, sauces, syrups, batters and more. It is limited only by your culinary imagination.

Here are some suggested uses for Xanthan Gum.

balsamic syrup
Xanthan: Balsamic Syrup
foamy strawberry gastrique
Xanthan: Foamy Strawberry Gastrique
xanthan-tempura-collage2x
Xanthan: Tempura Batter
 
Xanthan Gum Seared Tuna
Xanthan: Seared Tuna Squares
 

 

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Modernistic Cuisine: Sodium Alginate

sodium alginate & modernistic cuisine

oui chefOui Chef! Whether its called Molecular Gastronomy, Modernistic Cuisine, Culinary Physics or Experimental Cuisine, Spice Specialists carries what you need for your culinary creations. 

This week Spice Specialist is highlighting Sodium Alginate, which is very popular in the molecular gastronomy world to create spheres of liquid surrounded by a thin outer gel coating. Also know as “caviar,” these edible spheres can be created from almost any liquid when mixed with Sodium Alginate. Examples include; wine, fruit & vegetable juices, sriracha, soda and more. You are basically limited by your imagination.

There are 2 ways to create caviars; sperification and reverse sperification. Here is a good primer on both types of spherification (caviar) procesess’. We’ve also included some suggestions for incorporating Sodium Alginate into your culinary creations.

Melon Caviar
Melon Caviar

 

Mozzarella caviar
Mozzarella Spheres
Cola Caviar
Cola Caviar
 

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