Stella Culinary School podcast

SCS 074 | Hydrocolloids - A Practical Approach

0:00
1:22:36
Retroceder 15 segundos
Avanzar 15 segundos

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

Otros episodios de "Stella Culinary School"