Maltodextrin is a slightly sweet or tasteless polysaccharide derived from starch. Why do “molecular gastronomy” chefs use maltodextrin? Chefs use powder maltodextrin, generally tapioca maltodextrin, to “powder” fats like olive oil, bacon fat, and nutella (a pastry chef favorite). Powdering fat doesn’t affect its flavor, but changes its texture into a dry powder that melts …

“Molecular gastronomy”, as it is currently used, is a very broad & vague term describing the cooking style of chefs who are trying to challenge the way their customers think about food. They are usually highly trained in classical methods, but are seeking to improvise and innovate beyond them. Generally it can be said that …

The short answer is that a hydrocolloid is a type of thickener.  Many of them can also make gels with varying properties when used in higher concentrations. The longer, more correct answer is that “hydrocolloid” is a classification for a group of compounds (proteins and polysaccharides (starches, cellulose, etc)) that act as gelling agents for …

Sous vide” (French for “under vacuum”) is a relatively new technique for cooking food where it is wrapped in food safe plastic bags and submerged in temperature-controlled water baths. Though food cooked sous vide is generally vacuum packed, the water bath is really what’s important. Sous vide cooking allows you to gently & accurately cook …