I love you video and this series is very helpful. You know what I would love to see you work with: Versawhip and or Methylcelluose for cakes and/or baked goods. I have been using your products for years to bring the sugar way down in my frozen desserts and would love to know what I can do with them in baked goods. Cheers,
I think this was a really informative episode especially the ratio effects on the elasticity and texture. I would really like to see more episodes similar to this one where other colloidal interactions and synergies are demonstrated. Thanks for a wonderful series !
I am dazzled by everything You do :-) so hard to ask any thing. But I agree with the person who asked about gelatin. As a keto lifestyle person, I use it quite a bit & more knowledge is Always better!! I hungrily await what ever You want to share!! Thank You all who work so diligently for such a wonderful education at a price within my budget ;-)
This was such an interesting video. Satisfying to watch the noodle come out. I agree with the culinary crystal flavor particularly used for ice cream/sorbet/sherbet.
Really nice, thx! Question (and you may have covered this in a different episode, so point me to it if you have), I’m trying to create a keto jelly…as in the type you spread on toast or in a sandwich. I cannot seem to get the jelly to act more like a non-keto version. Suggestions?
This is really great. I'm thinking of using this for a three flavor & color seafood "Keto pasta" salad: cucumber, lemon, shrimp shell broth... Add seafood, dill, tomatoes, roasted garlic, asparagus. egg sliced.
Very interesting. So, it seems these ingredients need to be added gradually? Similar to Xanthan Gum? You may have mentioned that in the demo but clearly I missed it! Thanks again for another instructive video.
Most hydrocolloids need to be evenly dispersed to prevent them from clumping when coming into contact with water. Two ways to do this is to either sprinkle it in gradually into your liquid during high shear or dry mix into another ingredient like sugar if applicable.
I'd love to see a deep dive on your culinary crystals flavorings. I see them on your website every time I go, but I'm always a unsure about how to use them/how they actually work. Can they be used outside of hard candies in something like an ice cream or a soda?
This is a room temp appetizer. If you heated the sphere too much it would revert back to a liquid form. It tastes amazing! It's Scott's go-to when he cooks for a group
I would want to see a functional deep dive on the three types of Carageenan and how they can work together. I often see them used in combination in recipes, and I'm curious about what role they play and how they work together.
Just leaving a comment to say thank you. I am searching for substitute for Japanese Agar (not kanten) since there are close to none if not none at all in available in here.
Deep dive gelatin. It is such a great product for adding structure and stability as well and retaining moisture, plus it has functions in making candy, baked goods, sauces. There is so much that can be done with it. Also still waiting for a video on how to make plant milks whip up without using a siphon and cartridges. How do you make version of Rich's Whip that can be whipped by hand or with a mixer and used for frosting or mousses or other applications?!
@@Modernist_Pantry for sure. Based on your experience do you feel comfortable stating a hypothesis? I’m new to this process and I am looking you make something soft firm but chewy/rich not brittle like jelly/gel but something that is squishy/stretchy
While I am sure you're thinking you should do a different family of product for the next dep dive. I think you should go deeper and do Iota and Lamda Carrageenan and there best syngeries first. Also overall I think you should stick with a product family longer. For example you introduced your sodium tripolophosphate just at the right time for me as I had the weekend before purchased some to experiment with meat transformations. You did a couple videos that I found well timed as i was working with the materials. What you could have done was announced series of videos with the product, Introduction with a simple recipe, a intermediate recipe and an advanced recipe in different videos. That could help you sell more product to as your viewers will be following along and encouraged to use more to get ready for the next level. or in other words I think you could sell more before the next video if viewers knew super chicken nuggets where coming up soon rather then after the fast. To return to my first statement. When I start playing around with hydro colodials I want to keep playing more and more I don't want to try one thing and come back a few weeks later. So since you started with Kappa Carrageenan keep the trend going.
11 samples are perfect comparison! Can you also tell us how much ingredient was used in each? You only tell us the ratio. e.g. 0.9% Kappa Carrageenan and 0.1% Locust Bean Gum (ratio to water)
@@Modernist_Pantry I tried 0.5% Locust bean gum and 0.5% Kappa Carrageenan, and hydrated it on boiling water for 10 min, but it didn't gel. Is there something I did wrong? Or I need more to gel?
I love you video and this series is very helpful. You know what I would love to see you work with: Versawhip and or Methylcelluose for cakes and/or baked goods. I have been using your products for years to bring the sugar way down in my frozen desserts and would love to know what I can do with them in baked goods.
Cheers,
Interesting idea!
Hi Steve, congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize 😁
I think this was a really informative episode especially the ratio effects on the elasticity and texture. I would really like to see more episodes similar to this one where other colloidal interactions and synergies are demonstrated. Thanks for a wonderful series !
Thanks for the feedback!
Fun demonstration on the elasticity. I definitely have to try that mushroom essence thing, bet it tastes and smells perfect.
It's so good!
I am dazzled by everything You do :-) so hard to ask any thing.
But I agree with the person who asked about gelatin.
As a keto lifestyle person, I use it quite a bit & more knowledge is Always better!!
I hungrily await what ever You want to share!!
Thank You all who work so diligently for such a wonderful education at a price within my budget ;-)
stay tuned! More info on gelatin is in the works
What the heck? Why aren’t their more views on these videos cause your content is fire
Thank you! 🤓
This was such an interesting video. Satisfying to watch the noodle come out. I agree with the culinary crystal flavor particularly used for ice cream/sorbet/sherbet.
Glad you enjoyed it!
I requested this episode a while ago, gum synergies. Don't know if it prompted you guys to do it, but thank you! I'd love one on LBG & xanthan.
Stay tuned! 🤓
I love your videos.
Thank you!
Really nice, thx! Question (and you may have covered this in a different episode, so point me to it if you have), I’m trying to create a keto jelly…as in the type you spread on toast or in a sandwich. I cannot seem to get the jelly to act more like a non-keto version. Suggestions?
that's a very interesting challenge. We would recommend checking out fluid gels
blog.modernistpantry.com/wtf/the-secret-of-fluid-gels/
If we shear these after the jell, how do they come back together? Can you add a WTF about that?
Thanks for the suggestion!
This is really great. I'm thinking of using this for a three flavor & color seafood "Keto pasta" salad: cucumber, lemon, shrimp shell broth... Add seafood, dill, tomatoes, roasted garlic, asparagus. egg sliced.
That sounds amazing!
Very interesting. So, it seems these ingredients need to be added gradually? Similar to Xanthan Gum? You may have mentioned that in the demo but clearly I missed it! Thanks again for another instructive video.
Most hydrocolloids need to be evenly dispersed to prevent them from clumping when coming into contact with water. Two ways to do this is to either sprinkle it in gradually into your liquid during high shear or dry mix into another ingredient like sugar if applicable.
I'd love to see a deep dive on your culinary crystals flavorings. I see them on your website every time I go, but I'm always a unsure about how to use them/how they actually work. Can they be used outside of hard candies in something like an ice cream or a soda?
Great idea!
Question: Is the ramen sphere warm? I ask because ramen is usually served warm/hot.
This is a room temp appetizer. If you heated the sphere too much it would revert back to a liquid form. It tastes amazing! It's Scott's go-to when he cooks for a group
Super informative episod. Can a type of oil like chili oil (spicy) be added to the noodles? Thanks
You can't add oil to the noodles since they won't gel with kappa, which is a hydrocolloid. You can coat the noodles in oil after they are made.
حقا كنت ممتع
I would want to see a functional deep dive on the three types of Carageenan and how they can work together. I often see them used in combination in recipes, and I'm curious about what role they play and how they work together.
Noted thanks for the suggestion!
Just leaving a comment to say thank you. I am searching for substitute for Japanese Agar (not kanten) since there are close to none if not none at all in available in here.
Thanks for your support! Good luck with your search
Deep dive gelatin. It is such a great product for adding structure and stability as well and retaining moisture, plus it has functions in making candy, baked goods, sauces. There is so much that can be done with it. Also still waiting for a video on how to make plant milks whip up without using a siphon and cartridges. How do you make version of Rich's Whip that can be whipped by hand or with a mixer and used for frosting or mousses or other applications?!
stay tuned!
is it resist to acid if i use some fruit puree for the gummy
You can test it, will depend on how acidic it is.
How does locust bean gum mixed with agar agar or xanthan gum compare to carrageenan
We haven't tested that but would be interesting to do!
@@Modernist_Pantry for sure. Based on your experience do you feel comfortable stating a hypothesis? I’m new to this process and I am looking you make something soft firm but chewy/rich not brittle like jelly/gel but something that is squishy/stretchy
While I am sure you're thinking you should do a different family of product for the next dep dive. I think you should go deeper and do Iota and Lamda Carrageenan and there best syngeries first. Also overall I think you should stick with a product family longer. For example you introduced your sodium tripolophosphate just at the right time for me as I had the weekend before purchased some to experiment with meat transformations. You did a couple videos that I found well timed as i was working with the materials. What you could have done was announced series of videos with the product, Introduction with a simple recipe, a intermediate recipe and an advanced recipe in different videos. That could help you sell more product to as your viewers will be following along and encouraged to use more to get ready for the next level. or in other words I think you could sell more before the next video if viewers knew super chicken nuggets where coming up soon rather then after the fast. To return to my first statement. When I start playing around with hydro colodials I want to keep playing more and more I don't want to try one thing and come back a few weeks later. So since you started with Kappa Carrageenan keep the trend going.
Thanks for your feedback! Some great suggestions.
11 samples are perfect comparison!
Can you also tell us how much ingredient was used in each? You only tell us the ratio.
e.g. 0.9% Kappa Carrageenan and 0.1% Locust Bean Gum (ratio to water)
The overall amount is around 1% the weight of the water.
@@Modernist_Pantry I tried 0.5% Locust bean gum and 0.5% Kappa Carrageenan, and hydrated it on boiling water for 10 min, but it didn't gel.
Is there something I did wrong? Or I need more to gel?