Molecular Gastronomy Chef Kit
In Stock: 2
You cannot purchase more than we have in stock.
Price: £44.95 (inc Vat)
| GTIN: |
5060341113321 |
| BRAND: |
Special Ingredients
|
| MPN: |
*MOLECULAR-GAS-CHEF-KIT |
| COUNTRY OF ORIGIN: |
United Kingdom |
| WEIGHT: |
1.000kg |
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Description:
The Molecular Gastronomy Chef Kit contains everything you need to enter the the world of molecular gastronomy - teaching you techniques that can be used to create weird and wonderful dishes.
Learn Spherification & Reverse Spherification techniques:
Create Caviar Pearls / Fruit Bubble.
Create liquid centred spheres.
Turn liquids into stable foams.
Create heat resistant jellies.
Learn how to make Molecular Spaghetti.
Learn how to improve texture and consistency.
Contents:
Sodium Alginate (50g).
Calcium Lactate (50g).
Agar Agar (50g).
Xanthan Gum (50g).
Lecithin Powder (50g) - refrigerate after opening.
Vanilla Extract (10ml).
1 x Molecular Collecting Spoon.
1 x Digital Mini Scale.
1 x Set of Measuring Spoons.
3 x 50ml Syringes.
10 x 3ml Pipettes.
3 Metres of Tubing.
Recipes & Instruction Cards:
Spherification, Reverse Spherification, Spherification Tips, Apple Caviar, Balsamic Vinegar Jelly, Frozen Chocolate Foam, Pea Caviar, Lemon Sorbet, Tomato Spaghetto, Cardamon & Yoghurt Sphere with Mango, Spherical Creme Brulee, Deconstructed Tiramasu.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
Returns Information:
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If you received the item more than 14 working days ago and you have a problem with it contact us and we will help.
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