Hello, nice presentation. Can you tell me the exact chemical name of the ultra Tex 8? There are different modified tapioca starches, and I need the name to import it to Germany.
Corn starch will thicken but i don't think it ever sets the way a fluid get does unless there is considerable amounts of gelatin or collegian from bones. There is very little taste to the ultra tex and since you won't have to heat it, you won't change the flavor of juices like citrus.
Nice presentation. I'm guessing I can get the Ultra-tex 8 at Modernist Pantry? On a side note....what makes the Robot Coupe superior to a traditional food processor? Thanks.
you can get it at modernist pantry or from the links in the description. According to every chef I've spoken with, the robocoupe is a serious workhorse that lasts a long time and won't get over worked from using all day long.
Good information excellent video
BEAUTIFUL
Hello, nice presentation. Can you tell me the exact chemical name of the ultra Tex 8? There are different modified tapioca starches, and I need the name to import it to Germany.
The link in the description is the one he used.
@@ChefEpic I know, but it only says the product Name, not the chemucal Name or E-number.
A little late but here is a link that may be useful. dermnetnz.org/topics/food-additives-and-e-numbers/
Thank you so much! Wonderful
thanks for up load such a nice video
How come sometimes even when keeping my gels refrigerated they turn to a watery texture
Very nice! What about Xanthan gum? Can be a substitute? Thank you
Is it okay to use store bought juice from a can or box instead of fresh juice? Looking to make a pink guava fluid gel. Thanks!
would ultratex 4 produce the same results?
does the amount of untra tex needed change the flavor?
Not really, if anything it will concentrate the flavor a bit because it will coat your palate more so the flavor lasts longer.
Chef Epic thanks for the response!
What would be the difference between boiling the liquid, adding cornstarch & cooling it down to put in pipe bag vs this way?
Corn starch will thicken but i don't think it ever sets the way a fluid get does unless there is considerable amounts of gelatin or collegian from bones. There is very little taste to the ultra tex and since you won't have to heat it, you won't change the flavor of juices like citrus.
Nice presentation. I'm guessing I can get the Ultra-tex 8 at Modernist Pantry? On a side note....what makes the Robot Coupe superior to a traditional food processor? Thanks.
you can get it at modernist pantry or from the links in the description. According to every chef I've spoken with, the robocoupe is a serious workhorse that lasts a long time and won't get over worked from using all day long.
I use agar to make fluid gels, it doesn’t set again once you blend it.
can you give me the recipe?
Hi chef that's looks yummy but if you can please give us ingredients and will appreciate it (I am teaching myself at home South Africa)
Sir more video like this. As a culinary student it gives me more knowledge about every steps on the plates to how to make elegant dishes.