The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.

Mentioned In This Episode

Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A
Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs
Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns
Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30)
Facebook Group - https://facebook.com/groups/StellaCulinary
Modernist Cuisine Book Series - https://amzn.to/3vKIX96
Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/

STOP FOLLOWING RECIPES & START CREATING

... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp

YOUTUBE CHANNELS

Techniques / Lessons - https://YouTube.com/JacobBurton
Live Podcast Replay - https://YouTube.com/StellaCulinaryLive

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