Comments on: Recipe collection

By: Martin Lersch

Martin Lersch — Fri, 01 Mar 2013 21:07:59 +0000

SandyM: My best suggestion is to use the index where you see a list of the different possibilities with each hydrocolloid.

By: SandyM

SandyM — Sun, 24 Feb 2013 15:39:18 +0000

Hi, thanks for the information.
Excellent document full of useful information.
Just one request. Could you include a simple table of suitability for each product and recipe type for us ‘non food professionals’. I would like to use some of these products as a substitute for starch based products but know nothing about which are most suited to each type of recipes, e.g. Ice cream, Cold puddings, Cold puddings containing alcohol, Hot sauces such as tomatoes based, Hot sauces containing cream, etc…

By: Jason Arbusto

Jason Arbusto — Mon, 28 Jan 2013 23:57:14 +0000

New to website. amazing info right!!! Kind of off the subject, but I Looking for molecular minded professional in San Francisco area to collaborate with.

By: Webvergnügen: Gastroengineering and Gastrophysics

Webvergnügen: Gastroengineering and Gastrophysics — Mon, 05 Nov 2012 17:40:01 +0000

[...] the beginning food hacker there are few resources better than Khymos’ blog and PDF hydrocolloid recipe book. Ingredients can be bought from Willpowder or Le Sanctuaire, among others. Don’t fall into [...]

By: Boldhawk

Boldhawk — Thu, 16 Aug 2012 09:59:46 +0000

No mention of Tara Gum in your list… or I missed it..

By: Tudor

Tudor — Mon, 04 Jun 2012 03:38:54 +0000

Found a grammar mistake on page 70, under Cream cheese noodles.
“Mixture should be consistency of heavy cream, if to thick, thin out with a little more water.”
It should be if “too thick,” with two ‘o’.

By: Cookies, meet flavor « Seasoned Advice Blog

Cookies, meet flavor « Seasoned Advice Blog — Wed, 23 May 2012 12:00:35 +0000

[...] chocolate, I tried to salvage the ganache by adding 0.5% xanthan gum, the lowest percentage Khymos recommends for thickening. With stirring, it started congealing, but unlike a creamy starch-thickened [...]

By: Lobster, Tropical Fruits, Meyer Lemon, Heart of Palm

Lobster, Tropical Fruits, Meyer Lemon, Heart of Palm — Sun, 06 May 2012 21:56:09 +0000

[...] only the most basic understanding of their differences. Arbitrarily, I grabbed LM pectin, which the Texture handbook tells me gels in the presence of calcium. I have some Calcium Ascorbate (buffered [...]

By: gareth

gareth — Thu, 03 May 2012 12:27:29 +0000

Hi,
I want to make edible flavoured bubbles, like what kids use ( water, detergent soap) do you have any ideas, i want a bubble machine to be able to blow them out, this is just a mad idea i had , need to research it some more, it you can help it would be most appreciated it

By: Gelling basics: Gelatin | Kayahara.ca

Gelling basics: Gelatin | Kayahara.ca — Mon, 13 Feb 2012 18:36:18 +0000

[...] different sizes so that each sheet will gel to the same degree, regardless of bloom strength.) The hydrocolloid recipe collection at Khymos has a great overview of bloom strength, and is worth reading for more information on [...]