Looking for an ingredient (cooking)
joeparaski
Posts: 1,865
A friend of mine, an amateur chef, is looking for Sodium Alginate. Some searching on the net did turn up some suppliers, but they only sell in large quantities. Does anyone have a source where we can order a small quantity for home use?
Joe
Joe
Amplifiers: 1-SAE Mark IV, 4-SAE 2400, 1-SAE 2500, 2-SAE 2600, 1-Buttkicker BKA 1000N w/2-tactile transducers. Sources: Sony BDP CX7000es, Sony CX300/CX400/CX450/CX455, SAE 8000 tuner, Akai 4000D R2R, Technics 1100A TT, Epson 8500UB with Carada 100". Speakers:Polk SDA SRS, 3.1TL, FXi5, FXi3, 2-SVS 20-29, Yamaha, SVS center sub. Power:2-Monster HTS3500, Furman M-8D & RR16 Plus. 2-SAE 4000 X-overs, SAE 5000a noise reduction, MSB Link DAC III, MSB Powerbase, Behringer 2496, Monarchy DIP 24/96.
Post edited by joeparaski on
Comments
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what the hell is your friend cooking anyways? if you can't buy it in the store.. it's probably illegal or something.
As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt which causes rapid gelation by electrostatic cross-linking. A similar process can be used to make "chunks" of everything from cat food through "reformed" ham or fish to "fruit" pieces for pies. It has the E-number 401.PolkFest 2012, who's going>?
Vancouver, Canada Sept 30th, 2012 - Madonna concert :cheesygrin: -
danger boy wrote: »what the hell is your friend cooking anyways? if you can't buy it in the store.. it's probably illegal or something.
As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt which causes rapid gelation by electrostatic cross-linking. A similar process can be used to make "chunks" of everything from cat food through "reformed" ham or fish to "fruit" pieces for pies. It has the E-number 401.
His t.v. is in the kitchen and it plays only on one channel....the food channel. He is really nuts about food and cooking. Makes all his own stuff fresh from scratch. I think he has something like around 7 barbecues for different types of cooking.
JoeAmplifiers: 1-SAE Mark IV, 4-SAE 2400, 1-SAE 2500, 2-SAE 2600, 1-Buttkicker BKA 1000N w/2-tactile transducers. Sources: Sony BDP CX7000es, Sony CX300/CX400/CX450/CX455, SAE 8000 tuner, Akai 4000D R2R, Technics 1100A TT, Epson 8500UB with Carada 100". Speakers:Polk SDA SRS, 3.1TL, FXi5, FXi3, 2-SVS 20-29, Yamaha, SVS center sub. Power:2-Monster HTS3500, Furman M-8D & RR16 Plus. 2-SAE 4000 X-overs, SAE 5000a noise reduction, MSB Link DAC III, MSB Powerbase, Behringer 2496, Monarchy DIP 24/96. -
Just substitute carrageenan or xanthan gum"They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety."
Benjamin Franklin, February 17th, 1775.
"The day that I have to give up my constitutional rights AND let some dude rub my junk...well, let's just say that it's gonna be a real bad day for the dude trying to rub my junk!!"
messiah, November 23rd, 2010 -
I was always told, if you can't pronounce it.. you shouldn't be eating it.. makes perfect sense to me.
It's cool that your friend loves to cook as much as he does. I hope you get to benefit from his cooking skills.
PolkFest 2012, who's going>?
Vancouver, Canada Sept 30th, 2012 - Madonna concert :cheesygrin: -
If he cannot find it locally, Google it. I had hits from suppliers, mostly USA.
Know anyone in the restaurant business? Perhaps a Health Food store.
SAMichael
In the beginning, all knowledge was new!
NORTH of 60° -
They might already know this site, but I'm sure L' Epicerie -> Molecular Gastronomy would carry it or know where to get it.
Linky -> http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_1.html
ScottWithout music to decorate it, time is just a bunch of boring production deadlines or dates by which bills must be paid. ..... Frank Zappa -
Hi Gadabout, thanks for the link. The only thing that worries me is that the site does not indicate where they are located. And the toll-free number says that it can't accept any more messages. So I'd be a little concerned with ordering online from them without being sure that they are still in business.
JoeAmplifiers: 1-SAE Mark IV, 4-SAE 2400, 1-SAE 2500, 2-SAE 2600, 1-Buttkicker BKA 1000N w/2-tactile transducers. Sources: Sony BDP CX7000es, Sony CX300/CX400/CX450/CX455, SAE 8000 tuner, Akai 4000D R2R, Technics 1100A TT, Epson 8500UB with Carada 100". Speakers:Polk SDA SRS, 3.1TL, FXi5, FXi3, 2-SVS 20-29, Yamaha, SVS center sub. Power:2-Monster HTS3500, Furman M-8D & RR16 Plus. 2-SAE 4000 X-overs, SAE 5000a noise reduction, MSB Link DAC III, MSB Powerbase, Behringer 2496, Monarchy DIP 24/96. -
Arrowroot flour should gel things up nicely.
