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Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Tag Archives: high methoxyl pectin

The Price Of Cooking Modernist Cuisine, Part II: Food Additives

26 Thursday May 2011

Posted by jethro in emulsions, foams, gels, hyrocolloids, maltodextrin, spherification, starches, thickeners, transglutaminase

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agar agar, food additives, high methoxyl pectin, lethicin, malic acid, Modernist Cuisine

Molecular Gastronomy Starter Kit

Having gone over the price ranges of the tools and gadgets of Modernist Cuisine, let’s look at specialty ingredients next. The food additives used in Modernist Cuisine are considered safe.  The names might be ‘science-y” and therefore unpalatable, but if you have no problem with sodium bicarbonate (baking powder) and ascorbic acid (vitamin C), you should be fine with these.

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