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SCS 074 | Hydrocolloids - A Practical Approach

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Manage episode 288757876 series 1936083
Content provided by Jacob Burton and Chef Jacob Burton - StellaCulinary.com. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jacob Burton and Chef Jacob Burton - StellaCulinary.com or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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

STOP FOLLOWING RECIPES & START CREATING

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

YOUTUBE CHANNELS

SOCIAL

Instagram & Twitter: @ChefJacob

  continue reading

74 episodes

Artwork
iconShare
 
Manage episode 288757876 series 1936083
Content provided by Jacob Burton and Chef Jacob Burton - StellaCulinary.com. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jacob Burton and Chef Jacob Burton - StellaCulinary.com or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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

STOP FOLLOWING RECIPES & START CREATING

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

YOUTUBE CHANNELS

SOCIAL

Instagram & Twitter: @ChefJacob

  continue reading

74 episodes

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