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Stella Culinary School


Mar 19, 2021

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.

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STOP FOLLOWING RECIPES & START CREATING

... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp

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