News – Tagged "kappa iota" – Powder For Texture

Steven and Chris Show on CBC

April 16, 2013 • agar • balsamic pearls • calcium chloride • carrageenan • chocolate • flexible chocolate • John Placko • kappa iota • Modernist Cuisine • molecular gastronomy • polyscience smoking gun • Sodium Alginate

Yes, Powder for Texture ingredients were the star of the molecular cuisine segment on the CBC show. The Polyscience smoking gun was used to smoke a salad and the ISI siphon whip was used to make carbonated berries. Check out the link to episode 117. http://www.cbc.ca/stevenandchris/videos.html Here's the recipe for the balsamic pearls http://www.cbc.ca/stevenandchris/2013/04/balsamic-pearls.html

Steven and Chris Show on CBC

April 16, 2013 • agar • calcium chloride • carrageenan • CBC • John Placko • kappa iota • Molecular cuisine • molecular gastronomy • Sodium Alginate • stevenandchris

Yes. Our products were featured on Episode 117 with smoked salad, flexible chocolate, chocolate twigs, blueberry fluid gel, carbonated strawberries, etc. http://www.cbc.ca/stevenandchris/videos.html Recipe for balsamic pearls http://www.cbc.ca/stevenandchris/2013/04/balsamic-pearls.html

Good Food Revolution interview. Featuring Powder for Texture products.

March 28, 2013 • agar • carrageenan • cedarlane culinary • good food revolution • humber college • John Placko • kappa iota • Malcolm Jolley • Modernist Cuisine • Molecular cuisine • molecular gastronomy • Nathan Myhrvold • Nella Cucina • sous vide

Here's an interview with Malcolm Jolley @nellacucina http://www.goodfoodrevolution.com/powder-for-texture/