Blog

Use arrowroot starch for sauces and creams. Learn how to disperse it, apply heat and compare it with cold-use thickeners.

Understand how agar powder and flakes differ in hydration and measurement, and build a repeatable method using accurate weights.

Choose ingredients for molecular cocktails according to the technique: thickening, clarification, spherification or gelled garnishes.

Understand why agar agar and xanthan perform different jobs, how percentages are calculated and how to test their combination.

Compare iota and kappa carrageenan for elastic or firm gels, including the role of salts, heating and testing at serving temperature.

Adjust a sauce with Ultratex without further cooking. Add gradually, weigh the base and assess texture at the intended serving temperature.

Design plant-based desserts with agar agar, considering drinks, fats, acidity, complete dissolution and the texture of a small sample.

Make thin fruit sheets using Crisp Film: prepare the base, spread evenly, dry carefully and protect the finished garnish from moisture.

Learn why agar needs a water phase and distinguish oil-containing gels, emulsions, fat powders and pearls set in a cold oil bath.

Prepare tomato cream and adjust its texture with Ultratex after cooking. Includes ingredient weights, gradual dosing and serving checks.

Choose pastry thickeners according to the process: cooked creams, fruit inserts, mousses and preparations intended for freezing.

Compare pectin, agar agar and carrageenan by base, process and texture, from high-sugar jam to sliceable gels and milk desserts.