Blog

Explore moisture management, flavourings and plated panettone garnishes while distinguishing softness from validated shelf life.

Try reverse spherification with a balanced mojito base. Includes bath and base quantities, optional xanthan and checks for alcoholic mixtures.

Prepare sliceable pâte de fruit with a specified pectin, sugar and glucose formula, checking concentration, setting and final texture.

Choose a molecular cooking course by its techniques, practical exercises, clear formulas and coverage of allergens, storage and service.

Make thickener trials repeatable by recording base weights, batches, mixing, temperature and resting, and storing powders correctly.

Make gluten-free pizza using a rice and tapioca blend containing xanthan and guar, with weighed dough ingredients and baking guidance.

Explore an egg-free tomato and orange sauce inspired by Massimo Viglietti, using weighed xanthan additions and gradual oil incorporation.

Understand HM and LM pectins and NH formulations, including sugar, acidity, calcium and the importance of product-specific instructions.

Troubleshoot alginate lumps, air bubbles and misshapen spheres by checking water, calcium, dispersion, viscosity and dispensing technique.

Prepare a weighed gluten-free blend with rice, potato, tapioca, xanthan and guar, then adapt hydration and baking to the intended recipe.

Explore methylcellulose meringues with a weighed starting formula, checking product grade, hydration, whipping and drying requirements.

Use iota carrageenan for softer, elastic textures, considering the base, calcium, dissolution, cooling and any freezing and thawing cycle.