PRESERVING & BALANCING

Pink Curing Salt is used to preserve a good pink colour. It is sold under several names including Prague powder #1.

It's pink to make sure we don't use it as regular table salt and blends better with meat.

It will preserve the meat’s pink color, keeping it appetizing while preventing any risk of food poisoning.

Usage: Nitrites are toxic in high amounts, so to ensure food safety you must use the proper amount. Use 4 oz of curing salt to 100 lbs of

Pink curing salt is used as a preservative when making charcuterie, and is a critical part in meat curing and the sausage making process. With this curing salt, you have a plethora of options as to what type of meat you could cure. They range from sausages, brining meats such as ham or turkey, smoking meats such as bacon or pastrami, fish, jerky and corned beef.

Trehalose Powder is a multi-functional powder that may be used in cooking or baking, as well as a quick energy boost. It is an excellent ingredient that can be used to replace sugar. Dissolve into your coffee, tea and even smoothies. It has 38 per cent of the sweetness of sugar and causes less of a spike in blood sugar than glucose.

It is often used to preserve dried and frozen foods as well as ice cream. Trehalose Powder can also extend the shelf life of a product. Trehalose Powder is a sugar that acts as an antioxidant within the body.

Sorbitol Powder it's a white powder derived from glucose. Sorbitol is a sugar substitute used frequently to sweeten diet soda, ice cream, chewing gum, mints, and cough syrups. It is also used as a sweetener and humectant in diet cookies and cakes. Sorbitol Powder will not brown or caramelize.

Crème pâtissière is an essential ingredient in the French pastry kitchen. The rich golden custard has a delicious vanilla flavour and aroma. The powder is convenient and easy to use, thickens without lumps and is ideal for bakery production. Use it to fill fruit flans or eclairs, or flavour with an extract like coffee and spread between cake layers.

Panna Cotta a classic Italian dessert ready in the time it takes to chill it. This mix is a fine white powder that's whisked into hot milk or cream to create a light, creamy, fresh-tasting dessert. Can be used with non-dairy beverages like coconut milk. Pairs perfectly with seasonal fruit like strawberries, raspberries or tropical fruit like passion fruit or pineapple.

Steps for use:

1) Combine pastry cream powder with ¼ of the sugar in a bowl using a whisk.

2) Slowly add ¼ of the milk in a bowl creating a paste at first to avoid lumps forming. Whisk until smooth.

3) Bring remaining sugar and milk to a simmer.

4) Pour hot milk into the bowl slowly whilst whisking.

5) Return the mix to the pot and cook on medium heat for 2 min, whisking constantly to avoid any lumps forming.

6) Cover with plastic wrap. Cool rapidly.

Steps for use:

340 ml milk (1.5 cups)

340 ml 35% cream (1.5 cups)

70 g panna cotta mix (1/3 cup)

1) Add milk and cream to a small pot whisk the liquids whilst adding the panna cotta powder mix slowly.

2) Turn on the heat and bring the mix to a boil whilst mixing slowly with a whisk.

3) Now turn down the heat and simmer mix for 1 minute.

4) Turn off the heat and pour the mix into expresso cups or ramekins.

5) Allow to cool at room temperature before covering with saran and placing into the refrigerator for 2-3 hours to set. Yield: 6-7 Portion.

Molecular ingredients culinary applications of molecular ingredients are nearly unlimited, ranging from the enhancement of baked goods to the creation of the smoothest ice-creams in existence. Many of our ingredients also have cosmetic uses, including skin care, soap-making and bath bombs. Given the acidifying nature of many of our ingredients (baking soda, citric acid powder, ascorbic acid), they could also be used as alternative cleaning agents that are less harmful than those that are more commonly used.

Tapioca Maltodextrin is an off-white flavourless powder derived from tapioca (cassava root) that is a food starch used to absorb and thicken fat. Tapioca Maltodextrin is used in Modernist Gastronomy to create powders from ingredients such as truffle oil, extra virgin olive oil, Nutella, caramel, and peanut butter.

It is used as a fat replacer in desserts, cheeses, dressings, and sauces. Tapioca Maltodextrin is also used to increase the volume of dry mixes and frozen foods. Dextrose Equivalent (DE): 10-12.

Ultrasperse 3 is made from Tapioca and is a fine white powder used as a thickening agent that is a natural, cold water swelling starch. It disperses quickly and completely and gives sheen and clarity to finished products.

It is a very stable starch and works well with high-acid ingredients and with heat. The qualities imparted by Ultrasperse 3 do not deteriorate when a product is frozen and thawed. The creamy mouth-feel and clean flavour make it suitable for use in instant soups, sauces and gravies.

Popping candy creates a popping or fizzing sensation and a subtle audible pop when it melts in the mouth. It's a flavourless carbonated candy that contains pressurized bubbles. Top chefs like have incorporated popping candy into cakes and desserts for the surprise effect.

Use only in a low moisture environment to avoid the popping candy from dissolving. Can be used to crown the rim of a cocktail glass when dipped in honey or agave to make the candy stick to the rim and not dissolve.