I have taken over the Pastry section at work and the previous Pastry Chef had left an assortment of chemicals and thickening agents behind. I know how to use the xantana, agar, and sphere chemicals (fake caviar), but I'm finding it hard to find information about the other chemicals and their uses on the internet. I know these things aren't cheap so I don't just want them to sit on the shelf..... I wan't to experiment!
Go to local library get the book TWINKIE DECONSTRUCTED BY STEVE ETTLINGER. The best book I have seen on the additives, chemicals in our foods . All the starches,thickeners, gels that are grown, created in the lab and mined(Yes Mined) in our food supply. Like polysorbate 60 and 80 yum yum!
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...