Kitchen Theory | Immersive Dining

The Modern Kitchen

Equipment and Hydrocolloids

Contents
• Modern cooking tools
– Thermomix
– Paco jet
– Smoke gun
– Vacuum packer
– Water bath &...

New Kitchen Equipment
• Thermomix

• Pacojet

– Frozen cocktails
– Soups, pâtés, terrines, quenelles
– S...

• Smoke gun

– Natural cool smoke instantly

– Can smoke butter, oysters,
cocktails, salads,...

• Vaccum packing
– Stops oxidization
– Preserves shelf life
– Good for storage

• Sous vide...

• The Anti-Griddle

– Quickly freezes sauces and purees

– Creates solid or semi-frozen creati...

• Centrifuge
– A centrifuge is a device that spins at high speed to
separate products into par...

• Rotary Evaporator
– Combines evaporation under vacuum and condensation
– Liquids are evapora...

Liquid Nitrogen
• Liquid Nitrogen
– Instant freezing
– Reduces ice crystal formation
– Negative 196 degrees Celsi...

Transglutaminase
• Naturally occurring enzyme in plants, animals, and bacteria
• Meat glue is an enzyme that acts on the a...

Hydrocolloids
• Hydrocolloids are classified as either thickening
or gelling agents

• Hydrocolloids are ingredients tha...

Important Characteristics of Gels
• Thermo-reversible/Irreversible: Thermo-reversible gels melt
when heated to a high en...

• Clarity: The addition of some hydrocolloids yield gels that
are more transparent tha...


– Shear thinning: Most hydrocolloids tend to get thinner as they are
sheared

– Yield...

Considerations when using
Hydrocolloids
• Forming Gels: It is extremely important to understand when and...

Popular Hydrocolloids
• Flour and Corn flour
• Gelatine
• Soduim Alginate
• Xanthan Gum
• Gellan Gum
• Carrage...

Methylcellulose - Maltodextrin

MODERN COOKING TECHNIQUES PRESENTATION