SCS 074 | Hydrocolloids - A Practical Approach
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
Create your
podcast in
minutes
It is Free