Finally, a local source for molecular gastronomy ingredients
- TorontoJo Apr 6, 2013 12:26 PM
Inquiries for MG ingredients and equipment pop up from time to time, so I thought I'd share that the local company Powder for Texture is up and running:
They sell their products at Nella Cucina, Nella Mississauga, at Willow Cakes & Pastries (in NOTL) or online.
The owner is John Placko, who some of you may know from his Australia Day dinners or his courses at Humber College. I just took his MG desserts workshop and it was incredibly fun. 3 hours of hands on work on around 15 recipes. It's remarkable how simple many of the techniques are, once you have the right ingredients (even without things like the sous vide machine or the super fancy vacuum sealing machine). It's well worth the price, as you get to use several MG techniques and sample everything you make.
I know there is a savoury version of the workshop next week in Niagara-on-the-Lake. Not sure when the next Toronto-based workshops are, but I imagine you can sign up for announcements.
That's good to know. I'd love to take one of those workshops.
Btw, Lentia, in Brampton also carries ingredients and tools, though they sell in large sizes.
They also sell Valrhona, Callebaut and Cacao Barry chocolate (3kg package is the usual size).
I found out about them not long ago, but they seem to have been around for a while.
If you have a whipping siphon, which is not expensive, you can play with a lot of the techniques. Some (like spherification, flexible chocolate, and sponges) don't require any equipment at all, just the ingredients.
I'm planning on making the carbonated fruit regularly, because it's so much fun and so simple if you have a whipping siphon. I also picked up a giant tub of maltodextrin to make a couple of the items that I thought were really texturally interesting.
Obviously, anything with liquid nitrogen isn't going to happen at home. And I don't like sous vide cooking enough to get a machine, but I didn't find that the desserts we made really used the sous vide machine in a way that I couldn't replicate with a double boiler.
Thanks for posting this. After dining at Alinea and tasting the wonderful cooking of Grant Aschatz, my interest in MG has been peaked. It's great to know that there is now a local supplier selling in small quantities. I look forward to getting some of the products and taking a course or two to learn the techniques.