by Miranda Kohout Controlling water is one of the secrets to successful pastry. Mousses, sauces, ice creams and confections all rely on successfully harnessing and controlling water to bring a chef’s ideas to life. “Hydrocolloid” is a word many chefs had never heard before the rise of the Molecular Gastronomy movement, though it has been […] The post The Plot Thickens: Gelatin, Pectin and other Hydrocolloids appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.
