Agar is a gelling agent derived from red algae that is commonly used in Asian cuisine, modern kitchens, and as a substitution for gelatin in vegan and vegetarian recipes.
Welcome to our gelatin resource page, we're you'll find everything you ever wanted to know about gelatin, and probably much more. Warning, the lecture videos listed below are extremely geeky and not for the faint of heart. But if you want to have a firm grasp on the properties of gelatin gels and how to use them, then this three part video series is for you. I've also included a gelatin infographic for your referencing pleasure.
If you're serious about being a great cook and producing a consistent product, brining is a technique you should not only use, but need to understand in intimate detail. Brining can be a complex subject, which is why this extensive resource page was created.
Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.
A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.
