Blog

Explore ham and melon through direct spherification, balance and portion size, with independent trials rather than an official elBulli recipe.

Explore the relationship between coating and filling in Heston Blumenthal’s Mandarin Meat Fruit, with clear attribution and process limits.

Understand the different roles of iota, kappa and lambda carrageenan, and choose by base, required texture and product instructions.

Explore coating, citrus and aromatic balance in a reading of Heston Blumenthal’s liquorice salmon, distinct from his official recipe.

Compare agar agar and animal gelatin by origin, bite, heating and serving temperature, without relying on a fixed substitution ratio.

Explore lecithin powder for emulsions and aeration, distinguish its role from xanthan and check soya and other recipe allergens.

Understand sodium alginate, hydration and calcium-driven membranes, including the difference between direct and reverse spherification.

Use food-grade calcium lactate in a complete spherification recipe, checking the specified salt, concentration, rinsing and ingredient storage.

Understand xanthan gum E415 for sauce viscosity and gluten-free dough structure, using small, measured trials rather than generic doses.

Understand protein binding with transglutaminase, product formulation, milk allergen information and handling of restructured foods.

Start using agar agar E406 with clear weights, complete dissolution and a small texture test, plus chef Davide Damiano’s demonstration video.

Learn how Ultratex thickens water-based sauces without cooking, with gradual dosing, resting time and checks at serving temperature.