Bars and mixology
Many ingredients used by Molecular Gastronomy have their use in the Bar : not only ingredients for spherification or reverse spherification (for pearls and bubbles) !
Modifying texture is child’s play with agar or a carrageenan to make jelly cocktails (prefer 2g per 400 ml or double dose for a fnger food texture). Konjac with Xanthan Gum or Carrageenan (50 / 50 ratio at 4g per 600 ml) yields firm yet very flexible jellies that can be set in sheets and oven dried to make films. Use these films to wrap around ice cream or fruit cocktail !
Using xanthan, CMC or MC you can incorporate bubbles in many drinks using a mixer or a blender. You might also try using the Smoking Gun to add flavoured smoke (4 US traditional smoke flavours Kit) with or without the aid of a thickener.
Soy lecithine allows even lighter airy foams with or without the use of a smoke source (an air pump does a great job!) Drop weightless foam onto a dessert dish or next to some starters… Expect some big wows !
Tara gum (2g per 400 to 250 ml) provides an unbeatable low-calorie improvement to runny pineapple, apple or grape juices and yields a truly unctuous drizzle to a spoonable refreshing puree.
Another mixology endeavour is layered cocktails. We highly recommend glucose syrup powder –easy to measure, slightly sweet only- glucose or even more interesting maize dextrins -100 sugar-free, very soluble including in strong spirits : taste your first Irish Coffee with a true non-sweet unaltered whiskey !
Kalys Gastronomy is also the place to shop for exciting surprises (popping candy) or refreshing flavours (xylitol makes a great cooling frost on glasses) and a large selection of containers and original cocktail glasses to serve your most tantalizing mixologic creations (labo tubes or Conik tubes).
-
Agar agar - 100g
Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.
Learn More€9.90 -
Agar agar - 500g
Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.
Learn More€29.90 -
10 x 2g sachets of agar-agar
Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.
Learn More€6.90 -
Carrageenan Kappa - 100g
Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin: jelly coatings and toppings for tarts and cakes, etc. 2 g kappa carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger !
Learn More€9.90 -
10 x 2g sachets of carrageenan kappa
Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin: jelly coatings and toppings for tarts and cakes, etc. 2 g kappa carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger !
Learn More€6.90 -
Carrageenan Kappa - 500g
Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin: jelly coatings and toppings for tarts and cakes, etc. 2 g kappa carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger !
Learn More€19.90 -
Carrageenan Iota - 100g
Iota Carrageenan is a useful ingredient for home use as a cooking aid: for rich and elastic jellies that can be heated up without melting. Iota gels replace animal gelatin and egg based recipes in custards and other renowned desserts. Iota soft jellies are ideal for preparing jelly cocktails
Learn More€17.50 -
Carrageenan Iota - 500g
Iota Carrageenan is a useful ingredient for home use as a cooking aid: for rich and elastic jellies that can be heated up without melting. Iota gels replace animal gelatin and egg based recipes in custards and other renowned desserts. Iota soft jellies are ideal for preparing jelly cocktails
Learn More€35.00 -
-
Soy lecithin - 100g
Soy lecithin can be used as a cooking aid in bread mixes particularly for bread machines to increase crumb aeration and softness, loaf volume and extend shelf life.
Learn More€9.90
