WillPowder KAPPA CARRAGEENAN, Gelification Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight
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WillPowder KAPPA CARRAGEENAN, Gelification Agent, a high quality hydrocolloid derived from red seaweed, Both kappa and iota form gels with potassium and calcium salts, but they have preferred partners. Both in solution must be heated above 60⁰ C.
Iota and Kappa Carrageenan have the greatest number of applications in both fine dining and industrial food production. Kappa provides the strongest gel of in all the Carrageenan world, stronger yet with potassium.
Kappa forms a strong, rigid gel in conjunction with potassium salts. Kappa forms a brittle gel in conjunction with calcium salts. Kappa can be used for enrobing in desserts, ice cream, sauces, and other liquids to increase viscosity.
Kappa forms a gel with as little as .5% dosage in water, and as little as .2% with milk, or alternative calcium target rich environments.
WILLPOWDER is a line of specialty culinary powders which facilitate the manipulation and intensification of textures/flavors for food, developed and hand-selected for highest quality ingredients by renowned pastry Chef Will Goldfarb.
Willpowder kappa角叉菜胶，凝胶化剂，源自红海藻的高品质水胶体，kappa和iota均用钾和钙盐形成凝胶，但它们具有优选的合作伙伴。在解决方案中，必须在60℃以上加热。【···kappaCarrageenan在精致的用餐和工业食品生产中拥有最多的应用。哈普提供所有角叉菜胶世界的最强大的凝胶，较强的钾。【批评】kappa与钾盐相结合形成强大的僵硬的凝胶。 Kappa与钙盐一起形成脆性凝胶。 Kappa可用于携带甜点，冰淇淋，调味料和其他液体来增加粘度。【··kappa素形成凝胶，在水中只有0.5％的剂量，牛奶和牛奶的少数为0.2％.2％替代钙靶富钙环境。【····
WillPowder Story: Chef Will Goldfarb is widely known as the ‘Golden Boy’ of pastry and has worked in the kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt and Morimoto. He received the Starchef “Rising Star” award and earned a James Beard nomination for Best Pastry Chef in America. In addition to this, he was regarded in Ferran Adria’s recent book, Food for Art, Art for Food, as one of the world’s leading modern chefs and was identified in Lisa Abend’s book, The Sorcerer’s Apprentices, as one of the finest chefs in the world to pass through the El Bulli kitchen. In 2006, he ventured out on his own to open the critically acclaimed Room4Dessert in New York which offered an Avant garde menu of edible dessert cocktails, plated desserts and wine pairings. Together with New York University’s Chemistry and Food Studies Department, he also founded The Experimental Cuisine Collective, an interdisciplinary network at the nexus of food, science, and social network. Now residing in Bali, Chef Will directs the pastry program at KU DE TA where his brand of cuisine blends the finest elements of cutting edge gastronomy with traditional techniques/flavors creating delicious, imaginative preparations using local and sustainable products. Room4Dessert is now open in Bali with it's own cookbook! Chef Will developed WillPowder specialty pastry powders for experienced, professional chefs as well as novice home cooks wanting a reliable source for the best pure ingredients allowing creation of differing textures and flavors in dishes. He has spent the better part of a decade scouring the world for the best products from the world's most innovative chefs. WillPowders are the new kitchen staples for producing foams, clouds, airs, fruit caviar, hot gelatins, and more with specialty technical additive products for gelification, spherification, emulsification, effervescense, deconstructing or thickening. Have fun experimenting with Molecular Gastronomy!
WillPowder故事：厨师将被广泛称为糕点的“金色男孩”，并在福兰阿德里亚，Tetsuya Wakuda，Paul Librandt和Morimoto的着名名称中工作。他收到了淀粉精灵的“冉冉升起的明星”奖，并获得了美国最好的糕点厨师的詹姆斯胡须提名。除此之外，他还被视为佛罗里亚州弗兰阿德里亚最近的书籍，艺术品，艺术品，艺术品，作为世界领先的现代厨师之一，并在巫师的学徒中被确定为巫师的学徒，作为最优秀的厨师之一世界通过EL Bulli厨房。在2006年，他独自冒昧地在纽约开设批评的房间4个Dessert，提供了可食用甜点鸡尾酒，镀耳和葡萄酒配对的Avant Garde菜单。与纽约大学的化学和食品研究部门一起，他还创立了实验美食集体，在食品，科学和社交网络的Nexus跨学科网络。现在居住在巴厘岛，厨师将在Ku De Ta指导糕点计划，其中他的品牌美食将最佳元素与传统技术/口味一起融合，使用当地和可持续产品创造美味，富有想象力的准备。 Room4dessert现在在巴厘岛开放，拥有自己的食谱！厨师将开发WillPowder专业糕点粉末，适用于经验丰富的专业厨师以及新手家庭厨师，希望获得最佳纯成分的可靠性原料，允许在菜肴中创造不同的纹理和口味。他为世界上最具创新性厨师的最佳产品进行了十年的最佳产品。 WillPowders是用于生产泡沫，云，空气，水果鱼子酱，炎热明胶等新厨房镶边，以及用于凝胶化，球形化，乳化剂，渗透，解构或增厚的特种技术添加产品。享受分子美食的乐趣！