Comments on: Hydrocolloids Primer http://www.cookingissues.com The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-280380 Thu, 21 Jun 2012 12:35:32 +0000 http://www.cookingissues.com/?page_id=1247#comment-280380 Do you mean like listerine strips? they use a hydrocolloid called pullulan. Some chefs use Methocel for sips, but they come out more like paper. I don’t like them. The one they used to use is Methocel e-15 from Dow. Not made anymore. Can’t remember closest substitute.

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By: Ratio Rally – Gluten Free Bread http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-272545 Wed, 06 Jun 2012 07:09:36 +0000 http://www.cookingissues.com/?page_id=1247#comment-272545 [...] lot of people I know prefer not to use¬†hydrocolloids in gluten free baking due to sensitivities or other reasons, but GF bread is one place I’ve [...]

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By: Mike http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-264389 Fri, 25 May 2012 02:49:41 +0000 http://www.cookingissues.com/?page_id=1247#comment-264389 I ve been wantung to work in rigid sheet that melts in your to delive a digedtfe.or a mint flavor. I was unsure if methocel would.be correct becausee it.does exactly oppositely tjat and ive never heard,of a rigis sheet of gelatin. So a starting point be appreciated

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By: davearnold http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-98096 Wed, 21 Sep 2011 19:54:31 +0000 http://www.cookingissues.com/?page_id=1247#comment-98096 Methocell sets when it gets hot and turns liquid again when it gets cold –which would work, but although it is a clear liquid it dries white (I think). Gelatin will melt only slightly hotter than room temp, you could then use a thickener like xanthan to make it goopy. A xanthan goop set with gelatin. I believe both of those will dry clear (but I’m not absolutely sure).

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By: davearnold http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-98080 Wed, 21 Sep 2011 19:36:28 +0000 http://www.cookingissues.com/?page_id=1247#comment-98080 Not firm enough hot or not firm enough cold?

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By: Lea http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-98033 Wed, 21 Sep 2011 17:55:22 +0000 http://www.cookingissues.com/?page_id=1247#comment-98033 I’m working on a vegan burger. I’ve achieved the flavor and texture that I’m looking for, but the mix is still too soft, not firm enough to ensure that it will hold together in restaurant use. What do you suggest?

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By: Ethan http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-97019 Tue, 20 Sep 2011 13:58:47 +0000 http://www.cookingissues.com/?page_id=1247#comment-97019 GWAR isn’t death metal…

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By: BrianO http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-80394 Wed, 24 Aug 2011 09:25:57 +0000 http://www.cookingissues.com/?page_id=1247#comment-80394 Hi

I’m not a chef, but a painter (art). I found this fascinating primer on Hydrocolloids that I’m using in various experimental paintings I’m working on.

I’m trying to achieve the following –

I’d like to mix pigment into a paste-like gel or gelatin that will set or freeze with temperature to a fairly firm point (to handle a mold). Then I would like to re-liquify the mixture with temperature (hopefully room temperature) to the same workable paste-like gel I started with.

Obviously, the gel/gum would need to be as clear as possible and archival (like gum arabic).

Any ideas you have would be greatly appreciated!

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By: davearnold http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-73752 Wed, 10 Aug 2011 15:07:03 +0000 http://www.cookingissues.com/?page_id=1247#comment-73752 Howdy Jason,
Do you want jelly like jello or jelly like a fruit spread? For jelly like jello I’d use gellan, mostly low acyl with a bit of high tossed in. If you are having problems with the temperature on that (can’t keep the temp high enough to prevent pre-gelling when adding liquor), I would use a kappa carrageenan locust bean gum mix. CP Kelco sells one that has a non-cloudy LBG in it that they use for a gelatin replacer in hot countries.

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By: davearnold http://www.cookingissues.com/primers/hydrocolloids-primer/#comment-73067 Mon, 08 Aug 2011 15:44:35 +0000 http://www.cookingissues.com/?page_id=1247#comment-73067 Use want to use a Low Methoxy Amidated (LMA) pectin. They still like high soluble solids, but don’t need anywhere near the amount of sugar regular pectin does. That is what the pros use. You do need to add some calcium to the recipe.

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