Genskab El Bullis fantastiske univers i dit eget køkken!Vi har de berømmede ingredienser, der var med til at gøre El Bulli til Verdens bedste restaurant. Lav ’kaviar’ eller andre sjove typer sfære i køkkenet. Vi har startkits.
Manitol has a low hygroscopicity, is non-moisturizing and can withstand a temperature of up to 400 ° C without tasting burnt. It has a low sweetening power (50-60%) relative to sucrose.
Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.
It has an ability to reduce acid in the food and is needed to make spheres of high acidity.
Dissolves easily and reacts quickly.
Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.
Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.
Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.Both cold and hot soluble. High thickening suspension capability.Limited use in food. Maximum dose. in certain foods: 10 g / kg.
Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.
Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.
A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.
Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.
Gelatin extracted from cellulose from vegetables. Unlike other gelling agents, Metil (with a methylcellulose base) first becomes jelly when heated. When it is cold, it behaves as a smoother. There are many variations of viscosity in the case of methyl cellulose and it affects the final result of gelification. Metil has often been chosen because of its gelation force and reactivity.
Powdered. Must be mixed while it is cold. Shake vigorously and allow to rest in the refrigerator until it reaches 4 ° C to make it moist. Then, it should be heated to 55 ° C. Once the product has cooled down, it loses its gelation capacity and becomes liquid.
Suitable for ice cream, cakes, confectionery
500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees
Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.
Fine powder. Lose its effect on contact with saline solutions.
300gr. Monoglycerides and diglycerides from fat are derived from glycerin. Glice is an emulsifier that can incorporate a water-like agent into a fat.
It is an emulsifier reminiscent of oil, which means that it must first be decomposed with a fat element and then added to the water-like element.
Purchased as flakes. Can not dissolve in water. It dissolves in oil heated to 60 ° C. The mixture of oil and Glice in water must be done slowly in order for the emulsion to be satisfactory.