Cheap Source for Molecular Gastronomic Compounds
November 14th, 2007
Although I’ve long derided, snickered at, and generally disparaged the trend towards foams, airs, and wholly unnatural emulsions in fine cooking, the mad scientist in me has finally won out (with a little prodding), and I’ve set out to begin experimentation.
Unfortunately, the specialized emulsifiers, thickeners, and gelifiers employed in this style of cooking are often prohibitively expensive. Texturas (Buy), one of the most popular product lines, starts at $30 for the cheaper compounds on up to $100+.
Now the good news. In the bulk spices section of my local organic co-op, I was able to buy enough lecithin, agar agar, and xanthan gum to keep my experimenting for months — for about $8. These and related products are sold as nutritional supplements or as alternatives for people with food allergies. While the co-op would be the last place most folks might expect to find these additives, it’s an affordable way to get your feet wet.