El Bullí Texturas range: Difference between revisions
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|The containers in the El Bullí texturas range are 600g - larger than you might first think!]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|The containers in the El Bullí texturas range are up to 600g - larger than you might first think!]] | ||
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==About El Bullí Texturas== | ==About El Bullí Texturas== | ||
Revision as of 12:30, 13 September 2014
About El Bullí Texturas
El Bulli for you: restaurant sells its secrets to the masses, wrote Susie Mesure of The Independent back in 2007. This was to announce that the owners of the world famous restaurant Ferran and Albert Adrià were about to launch a range of food additives, derived from natural ingredients which they used in their own cuisine, to the catering trade in the UK. Fortunately the range, which was created by El Bullí Taller (their laboratory in Barcelona) is now available to the general public so that we can experience the delights of molecular gastronomy in our own homes. At present, the additives available are as follows:
- Agar - Agar, which is fine powder produced from red algae (of the Gelidium and Gracilaria genera), that can be mixed into cold liquids and heated to produce a gelling effect. Its gelling properties are lost if mixed with acidic ingredients. Available in 500g tubs.
- Algin - This is sodium alginate which is extracted from different species of brown algae, growing in the cold waters of all regions in the world. This is an essential element for the correct procedure of the spherification process. It is a refined powder which gels when it comes in contact with Calcic (calcium chloride). It dilutes while cold with strong agitation and comes in tubs of 500g.
- Calcic - is calcium chloride which is used in the food industry in the making of some cheeses and is one of the essential ingredients of the spherification process. It has an excellent moisture absorption capacity and is used in combination with Algin (sodium alginate). It is sold on 600g tubs.
- Citras - Sodium citrate, which is used in spherification to produce caviars, ravioles, balloons, gnocchi, pellets, mini-spheres etc, especially when the ingredients used have an excessive acidity level. Available in 600g tubs.
- Crumiel - Crystalised honey flakes, made from 60% honey, sodium alginate and maltodextrin. Use where honey or any other sweetener is required, to give a crunchy texture to the dish. It can also be used on its own to make decorative shards. Available in 400g tubs.
- Crutomat - Dehydrated tomato flakes made from tomato, cornflour and sugar. It gives a fantastic texture to pastries and other preparations. Sold in 400g tubs.
- Fizzy - Contains sugar, sodium bicarbonate, citric acid (E330) and glucose. You bathe them whole in chocolate or caramel, or grind them into a powder and mix them with other ingredients, such as fruit or sorbets. It has a neutral flavour with a hint of citrus, which allows it to be combined with any number of flavours and ingredients. Available in 300g tubs.
- Gellan
- Glice
- Gluco
- Iota
- Kappa
- Lecite
- Malto
- Metil
- Sparkys
- Sucro
- Trisol
- Xantana
- Yopol
Images of the El Bullí Texturas range of molecular ingredients
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Crumiel
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Crutomat
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Fizzy
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Sparkys
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Sucro
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Trisol
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Yopol
