El Bullí Texturas range: Difference between revisions

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'''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:
'''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''' - [[Agar|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.
* '''Citras''' - [[Sodium citrate]], which is used in spherification to produce [[caviars]], [[raviolis]], [[balloons]], [[gnocchi]], pellets, mini-spheres etc, especially when the ingredients used have an excessive acidity level.  Available in 600g tubs.
* '''Calcic''
* '''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.
* '''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.
* '''Crotomat'''
* '''Crotomat'''
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* '''Iota'''
* '''Iota'''
* '''Kappa'''
* '''Kappa'''
* '''Lecithin'''
* '''Malto'''
* '''Malto'''
* '''Metil'''
* '''Metil'''
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<gallery>
<gallery>
Image:Agar.jpg|[[Agar|Agar-agar]]
Image:Agar.jpg|[[Agar|Agar-agar]]
Image:Calcic.jpg|[[Calcic|Calcium chloride]]
Image:Citras.jpg|[[Sodium citrate]]
Image:Citras.jpg|[[Sodium citrate]]
Image:Crumiel.jpg|Crumiel
Image:Crumiel.jpg|Crumiel
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Image:Iota.jpg|[[Carrageenan (Iota)|Iota]]
Image:Iota.jpg|[[Carrageenan (Iota)|Iota]]
Image:Kappa.jpg|[[Carrageenan (Kappa)|Kappa]]
Image:Kappa.jpg|[[Carrageenan (Kappa)|Kappa]]
Image:Lecithin.jpg|[[Soy lecithin|Lecithin]]
Image:Malto.jpg|[[Maltodextrin]]
Image:Malto.jpg|[[Maltodextrin]]
Image:Metil.jpg|[[Methylcellulose|Metil]]
Image:Metil.jpg|[[Methylcellulose|Metil]]

Revision as of 08:00, 13 September 2014

Image title

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-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.
  • 'Calcic
  • 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.
  • Crotomat
  • Fizzy
  • Gellan
  • Glice
  • Iota
  • Kappa
  • Lecithin
  • Malto
  • Metil
  • Sparkys
  • Sucro
  • Trisol
  • Xantana
  • Yopol

Images of the El Bullí Texturas range of molecular ingredients

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