Locust bean gum is extremely versatile, but few know how varied the flour from the fruit of the carob tree really is. Locust bean gum is not only low, but also an easy to use kitchen miracle. Konzelmanns Original would like to take to bring healthy food closer to its mission, people to get closer to find out about the little flour miracle.
Modernist Pantry is my only trusted source for purchasing high-quality kappa carrageenan, which is used for making the soymilk-based block cheeses in The Non-Dairy Formulary. Modernist Pantry ships worldwide and is an excellent resource for obtaining high-quality agar powder, guar gum and xanthan gum too. ~ Skye Michael Conroy (The Gentle Chef), Author of The Non-Dairy Formulary
Pink Curing Salts, also known as Sel Rose, are used in the preparation of curing meat products such as hams, beef, bacon, sausage, brisket and other cured meats. The curing salts help prevent the growth of bacteria during the curing process and also help the meats maintain a brighter, more vibrant color.
IMPORTANT NOTE: Pink curing salts are only used for the curing of meat products and are not to be used as a table salt or sea salt substitute.
From Wikipedia: Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. It is used in cooking to produce a clear, thickened sauce, such as a fruit sauce. It will not make the sauce go cloudy, like cornstarch, flour or other starchy thickening agents would. The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in some baking uses. Like other pure starches, however, arrowroot is almost pure carbohydrates and devoid of protein, thus it does not provide a complete substitute for wheat flour for bread-making, which requires gluten. Arrowroot thickens at a lower temperature than flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture. It is recommended that arrowroot be mixed with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Two teaspoons of arrowroot can be substituted for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.
This Arrowroot powder comes as 2, 1lb (16oz) bags. USDA Certified Organic; Non-Irradiated; Non-GMO. Commonly used as starch/flour to replace cornstarch in your recipes. This is a very fine powder that mixes well with most any recipes. Its botanical name is Manihot Esculenta. It originates in Vietnam.
Pure-Cote (corn starch modified) by 4mular, renowned for its pure ingredients and superb quality among professional chefs in the restaurant/foodservice industry. Pure-Cote is a unique, low-viscosity starches that provides excellent film-forming and adhesive properties. It forms clear, flexible films with excellent sheen that are fast drying and flavor-free. It functions as strong binders for seasonings on snacks and cereals and as smooth, glossy coating agents for confections and baked goods. It can be used to form fruit leather.
This powder should be mixed with a cool liquid before being introduced to a recipe, and it should be added towards the end, since overcooking can destroy the gelling properties of arrowroot. Unlike many starches, arrowroot turns clear as it sets, and will not interrupt the color of dishes it is included in. Dispenser lid jar.
Este polvo debe ser mezclado con algÃºn lÃquido, la cocciÃ³n excesiva puede destruir las propiedades gelificantes del producto. A diferencia de muchos almidones, arrowroot es transparente, y no varia el color de los platos en los cuales se use. Envases con tapa dispensadora.