“Texture” to be updated

texture-green

The collection of hydrocolloid recipes “Texture” (v. 2.3 available here) hasn’t been updated since 2010. But faithful readers have emailed me corrections and tips, notified me of typos and sent pictures – all of which I have incorporated. I’ve also noted that many have had problems viewing the pdf – I hope to fix that. But before I prepare a pdf of version 2.4 I would like to ask you a favor. Are there typos or errors you have noted, but not emailed too me yet? If so, please send them to me ASAP (either as a comment to this post or to webmaster (a) khymos dot org. And do you happen to have photos relevant to any of the recipes available? If you’re willing to share the pictures they could very well end up being included in the update. Of course I’d also love to hear your suggestions for further recipes that would complement and expand the collection.

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Filed under: molecular gastronomy

Comments

  1. David Barzelay Says:

    Are you also seeking additional recipes, or simply corrections and photos of existing recipes?

  2. Martin Lersch Says:

    Unless the new recipes simply duplicate existing recipes I’d be more than happy to include them!

  3. isaia panduri Says:

    Hi, it would be nice – if someone is able to discover them – to include a weight-conversion for the hydrocolloids products by Biozoon, which are mixed with maltodextrin. If you try to use them with the recipes and the weights indicated in the previous version of the book, they always fail… How much maltodextrin they put in their products is nowhere indicated, so you are always guessing…

  4. Martin Lersch Says:

    I contacted the company about this some time ago, but unfortunately they were not interested in disclosing the exact composition of their product. It’s a pity, because it prevents their customers from using recipes in Texture. Perhaps they’ll change their mind if more people contact them? Their email is info(at)biozoon.de.

  5. Kevin Says:

    Hallo! Just curious, I’m not sure about this but what exactly are hydrocolloids? From the recipes, I’m thinking coagulants fall under such a category. The glossary also indicates it as a substance which forms a gel with water, but wouldn’t pretty much most starches and flours fall under such a category, or just eggs as well? I’m thinking towards the gazillion sweets in asian culture that are jellies, some of which use compounds already mentioned like konjac, agar, and cornstarch. Then there are the other plant-derived starches (glutinous rice flour, sweet potato flour) used to make stuff like the japanese mochi or the south east asian ‘kuehs’. Making tofu requires calcium sulphate, also colloquially known as gypsum, does that count? Or is Textures mainly focused on the specific chemical compound?

    Also, this is seriously random and I do apologise for what might be a non-related question, but do you know what is the active ingredient in fresh ginger that acts as a coagulant in asian ginger custards? It’s a very simple recipe that only requires three ingredients (ginger juice, sugar and milk), and I’m wondering what it is. Heh, I admit, I’m just a kooky asian kid trying to figure out where all the puddings and jellies I eat fit into this spectrum of gels and custards that you featured in your text!

  6. Martin Lersch Says:

    Starch, flour and egg of course all belong. I’ve included corn starch, but decided not to include flour (except for some very few cases) because flour is well described already in most cook books). If you know of a type of sweet that is not included please let me know (just send me a link or a name, and I’ll google it). The goal is of course not to have many recipes for variations of the same sweet, but rather to illustrate how the different hydrocolloids can be utilized.

    Regarding the other starches you mention I’ll think about if and how to include those.

    As for ginger induced gelling: I know that fresh ginger contains a proteolytic enzyme (zingibain/zingipain) – could this explain it?

    The wikipedia entry for ginger milk curd states: “When milk is added to ginger juice, protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.” So I guess we’re pretty close to an explanation there!

  7. albino Says:

    i’m interestetd in different Starces and there gel.
    how the gel different:
    - clarity
    - mouthfeel
    - freeze / defrost stability
    - flavorrelease ability

    starches from:
    corn, rice, sweet rice (high glutinous rice), potato, tapioca, kudzu (arrowood), wheat

    btw, is kudzu and tabioca the same starch?

    are you adding also more starces to your’e collection?
    do you have a good “link” for me to read more about it?

    thx!

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