While dry ice is great fun to experiment with, safety is very important. Please treat it with the respect it deserves and take note of the instructions and information below. SAFETY Dry ice is very cold (minus 78.5 degrees Celsius). … Continue reading
Category Archives: ingredient
Finger Limes
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I’ve been trying to get my hands on these little suckers for at least 18 months! I’ve finally succeeded, and believe me they were worth the wait! What’s got me in a tizz you may ask? Finger Limes! These dark … Continue reading
Ingredient – tapioca maltodextrin
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Name: N-Zorbit M (tapioca maltodextrin) Colour: white coloured very fine, light dust Flavour: none to slightly sweet flavour E number: no E number What is it? Tapioca maltodextrin is starch extracted from cassava (also known as manioc, yuca and tapioca-root). Where does it come … Continue reading
Chocolate Hazelnut Dust (molecular gastronomy)
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Often when the term molecular gastronomy is bandied around, those who’ve heard the term think – TOO HARD and too confusing. Which is understandable, because old school molecular gastronomy is a bit like that. But if you’re interested in trying … Continue reading
Ingredient – agar
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Name: agar (also known as agar agar which is the Malay name for red algae) Colour: cream coloured powder Flavour: no flavour E number: E406 What is it? Agar is a gelatinous substance. Where does it come from? Agar is derived the cell walls … Continue reading
Ingredient – calcium lactate
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Name: calcium lactate Colour: white powder Flavour: no real flavour, slight acidic aftertaste Chemical composition: C6H10CaO6 E number: E327 What is it? Calcium lactate is a salt that is used as an ingredient in food and medicine. Where does it come from? Calcium lactate can … Continue reading
Ingredient – sodium alginate
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Name: sodium alginate Colour: light beige powder Flavour: no flavour Chemical composition: NaC6H7O6 E number: E401 Notes: has a slimy mouth feel if eaten straight. I just tried it and wouldn’t recommend it! What is it? Sodium alginate is gum that is … Continue reading