Firmenich. Khymos : Suppliers. If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together.
It has more than 300 recipes and it’s available for free download. For a good selection of ingredients for thickening, gelling and emulsification you can visit Amazon’s molecular gastronomy storefront (and pick up some molecular gastronomy related books as well). ModernistPantry - Ingredients for the Modern Cook. The Ingredients of Scientific Cooking. I am a reasonably decent cook; at least I fancy I am one, well, that’s beside the point; the other day I was asked by an acquaintance to explain to her scientific pantry ingredients.
Atta boy! I had heard of kitchen pantry but scientific pantry and its ingredients- a big zero! I immediately dug up on the internet and came to realize that scientific pantry had to do something with molecular gastronomy. Quite a mouthful, isn’t it? WillPowder - Specialty Powders and Spices from Chef Will Goldfarb.