An updated version of â€œTexture – A hydrocolloid recipe collectionâ€ is now available for download (version 2.2). There are two file sizes available: screen resolution (~1 MB) and high resolution for printing (~5 MB). Some recipes have been added bringing the total number up to about 270 recipes. Apart from this the version includes corrections of typos and updates of indexes and the supplier list. There is a new index for alcoholic preparations plus a small glossary. Again I should mention that I’m very grateful for feedback from readers and users of this recipe collection. Thank you very much with helping me improve the document! If you find typos, wish to comment on something or have suggestions on how to improve the collection, please do not hesitate to write me an email at webmaster (at) khymos (.) org or just write a comment in the field below.
by Martin Lersch / December 19th, 2008
Tags: agar, alginate, bloom, bloom strength, bloom strength conversion, book, calcium chloride, calcium gluconate, calcium lactate, carbon dioxide, carob, carrageenan, cornstarch, directions, ebook, formula, gel, gelatin, gelatin filtration, gellan, gelling agents, guar gum, gum arabic, hydrocolloid, hydrocolloid recipe collection, ingredients, iSi, jelly, konjac, lecithin, locust bean gum, maltodextrin, methyl cellulose, mixology recipe, molecular cooking, molecular cuisine, molecular gastronomy, molecular mixology, molecular recipe, nitrous oxide, pdf, pectin, recipe, siphon, spherification, techniques, texture, thicken, thickener, update, whipper, xanthanFiled under: hydrocolloids, molecular gastronomy, recipe, tips & tricks