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Molecular Gastronomy

Ingredients for scientific/molecular gastronomy/modernist cooking

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Ingredients for scientific/molecular gastronomy/modernist cooking

kliu08 | Sep 10, 2011 10:20 AM

Hi folks,

I am working on putting together a list of ingredients that could be used for scientific cooking in the home kitchen.

So far, the categories I've come up with for lumping these together are: Gelling, Thickening, pH Modification, Clarification, Infusion, Sweeteners, Meat Glue, General texture modification, and Flavor boosters. Do these make sense?

I was wondering if there are any obvious ones I've missed from the below list:

Agar, Alcohol, alum powder, Arrowroot Starch, Baking Soda, Calcium Chloride, Calcium Citrate, Calcium Hydroxide, Calcium Lactate, Calcium Lactate Gluconate, Calcium Salts (In general), Carrageenan, Clearjel, Cornstarch, Cream of Tartar, Fructose, Gelatin, Gellan Gum, Glucose, Guar Gum, Gum Arabic, Gum Tracaganth, High Methoxyl Pectin, Iota Carrageenan, Isomalt, Kappa Carrageenan, Konjac, lactic acid, Lecithin, Locust Bean Gum, Low Acyl Gellan, Low Methoxy Amidated Pectin, Low Methoxy Pectin, malic acid, Maltodextrin, Mannitol, Methyl Cellulose, Miraculin, modified cellulose, modified corn starch, mono & diglycerides, MSG, Pectin, polyglycerol esters of fatty acid, polysorbate 60, potassium carbonate, potassium chloride, potassium citrate, potassium sorbate, quinic acid, Salt, Sodium Alginate, sodium ascorbate, sodium benzoate, sodium caseinate, Sodium Citrate, sodium hexametaphosphate (SHMP), sodium hydroxide, sodium metabisulphite, Sorbitol, soy protein concentrate, succinic acid, Tapioca Maltodextrin, Tapioca Starch, Tara Gum, Tartaric Acid, tartaric acid, tartaric acid, Transglutaminase, Ultratex 8, Versawhip, vitamin a palmitate, whey, Xanthan Gum, xylitol

Any thoughts you have would be greatly appreciated!

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