#sodium alginate where to buy

[shubhambaba]

Sodium Alginate Suppliers: Find Competitive Prices per kg on Justdial

[kemfood]

Characteristics and uses of sodium alginate

Sodium alginate is a commonly used thickener and gelling agent with a wide range of applications in food and other fields. This article will introduce the characteristics and main uses of sodium alginate.

Sodium alginate is a natural polysaccharide extracted from seaweed. Its chemical structure is a linear polysaccharide containing alginic acid units and sodium ions. Sodium alginate has many unique characteristics that make it a popular thickener and gelling agent.

First, sodium alginate has excellent thickening capabilities. When it is dissolved in water, it can form a viscous colloidal solution due to the special structure of its molecular chain. This solution has high viscosity and viscosity, so it is suitable for various foods and beverages, such as jams, jelly, salad dressings, milkshakes, etc., and can give the products good texture and taste.

Secondly, sodium alginate has good stability. It can combine with calcium ions in water to form a gel state, thereby increasing the stability and ductility of the product. This is particularly important in dairy and frozen products, preventing the product from separating or crystallizing, increasing its shelf life and improving taste.

In addition, sodium alginate also has excellent gelling ability. When sodium alginate is combined with calcium salts or other multivalent cations, a strong gel is formed. This gel can be used to make frozen foods such as jelly, pudding, etc. The formation of gel also helps retain moisture and nutrients in food, improving food quality.

In addition to the food field, sodium alginate is also used in many other fields. In the pharmaceutical field, sodium alginate is often used to prepare capsules, tablets and suppositories for controlled release and stabilization of drugs. In the field of cosmetics, it is often used to thicken lotions, gels and facial masks to improve the texture and use experience of the product. In addition, sodium alginate is also used in the textile, paper and printing and dyeing industries as a binder and thickener.

All in all, sodium alginate is a versatile thickener and gelling agent that plays an important role in food and other fields. Its characteristics include good thickening ability, stability and gelling ability, which can give the product good texture, mouthfeel and stability. Whether in food, medicine, cosmetics or industry, sodium alginate is a high-quality additive worth using. However, to ensure safety and quality, relevant regulations and instructions for use should be followed when using sodium alginate, and appropriate testing and verification should be carried out.

Best Sodium Alginate?

Where to buy the best sodium alginate? If you don’t know where to buy your favorite products, try kemfood, it will surely surprise you! Come and contact us to get the lowest quote!

[thefunnybeaver-1]

Break Down Food in New Ways with the Molecular Gastronomy Kit

Originally posted on December 18, 2017 @ 1:03 pm

Molecular Gastronomy Kit

Molecule-R - Molecular Gastronomy Starter Kit + FREE Recipe Book - Spherification Kit - CUISINE R-EVOLUTION

$49.99

WHAT’S INS... read more

(as of September 2, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.'>)

Foodies, take notice. The trend of molecular gastronomy, or deconstructed food, can now be done in your own kitchen. You could pay $100 or more for a night at the local molecular gastronomy restaurant, or you could get the Molecular Gastronomy Kit-Cuisine, now $49.95 on UncommonGoods. The kit is an infusion of chemistry, food and art to make something delish and aesthetically-pleasing.

What is molecular gastronomy? Simply put: “Molecular gastronomy is a sub-discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.”

The kit will let you make your kitchen into a food laboratory where you can break down food into new exciting ways. If you’re worried about not being savvy enough in the kitchen, don’t worry, because the kit includes an instructional DVD for the recipes. There’s 50 recipes demonstrated on the DVD and inside the box are 20 sachets of 4 food additives. You can spring for this kit at $49.00 or get the fully-illustrated book for $65.00 along with everything else.

“Turn your kitchen into a food laboratory with this how-to kit that teaches you how to transform liquids, like honey, into jelly-like cubes, gelify chopped produce into flavor-packed beads, or even morph melted chocolate into a delicate powder or spaghetti-like strands. You’re only limited by your imagination! So go ahead, play with your food!”

Most of the recipes don’t take that long, and using this kit would make a fun dinner party option. Along with the DVD, sachets and book (if purchased), you’ll find 1 slotted spoon, 3 pipettes, 1 measuring spoon, 1 silicone mold, 1 food grade syringe, and 2 silicone tubes for use in the recipes. Even if you don’t have any fancy cooking equipment, you should be able to do everything with a blender and or egg beater.

The whole kit comes in a beautiful box and the book is high-quality, with plenty of pictures to help you along the way. Even if you don’t opt for the book, the DVD is informative and will help even the the beginner cook. One sachet = one recipe, and you get the following:

– Calcium Lactate (five 5g sachets)

– Sodium Alginate (five 2g sachets)

– Soy Lecithin Deoiled (five 2g sachets)

– Agar Agar (five 2g sachets)

Don’t worry about running out, either, as you can buy refills from the Molecular-R company. Everything comes pre-measured to take guesswork out, and the kit’s vendor, Uncommon Goods, has stated that the kit is cruelty-free, nut-free and sugar-free, so those with special dietary needs don’t have to worry.

You should have a blast and a delicious time putting together all the meals for this kit, and will likely wow some friends and family with your kitchen prowess. The kit’s maker also molecular mixology kits so you can try your hand at deconstructing and transforming drinks like cosmos and margaritas.

  from WordPress https://thefunnybeaver.com/break-food-new-ways-molecular-gastronomy-kit/

[ebenvt]

Product Comparison By Eben van Tonder 24 August 2020

Introduction

Meat products fall in the following three categories.

Pure Meat Products is where every ingredient except the spices come from an animal carcass.

Meat Analogues are starches and soy, grains and cereals which are made so that it tastes like meat but contains no part of an animal carcass. The question comes up as to why would a vegan, for example, who does not want to eat meat, buy a product disguised as meat, but which, in reality, contains no meat? Pure meat and meat analogues are therefore two opposing and extreme ends of the spectrum.

Meat Hybrids is the middle of the two and combines meat and plant-based protein, essential for the purpose of achieving a cheaper product. There is something deceptive about this class of products since it is often designed to mislead as to the real nature of the products (I say this, despite the label declaration, which is often still enigmatic to consumers). They think it’s meat, but it contains a percentage of non-meat fillers. This is almost always done to reduce the price of the product, which, in a country like South Africa, is not necessarily a bad thing. Affordable food, where “affordable” is relative to the income level of the consumer, is a very important consideration. It must also be stated that for the most part, large producers of this kind of products do not add as fillers and extenders, anything except high quality, acceptable and healthy products such as soy in the meat to extend it.

My personal preference is clear. I prefer pure meat products mainly based on taste and, to a lesser extent, on matters such as allergy which relate to health in that some of the fillers may be allergens. Taste of pure meat products can, in my personal opinion, not be matched in taste, firmness, mouthfeel, or any other organoleptic characteristics (the aspects of the end-product that create an individual experience via the senses—including taste, sight and smell).

Meat Hybrids I can understand, living in Africa where there is a long tradition of honouring every scrap of meat. My main issue is with meat analogues.

It was with this background that I was intrigued by Denny Mushroom’s range of meat substitute products they recently launched. When I saw it being advertised at our local Spar I immediately went looking for it, but due to its popularity, only the mince was left. My wife and I decided to compare it to soy mince.

In order to do any evaluation worth its salt, we find it best to pare it against a competitor. Here is our evaluation:

The Face-off

We chose the same basic method of preparation and ingredients.

Denny Beef Style Mince

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Ingredients:

Mushrooms (75%), Oats, Onion, Seasoning (Yeast Extract [Garlic, Sugar], Salt, Dextrose, Caramel colour, Silicon dioxide, Herbs & spices), Maize, Vegetable fat (Sunflower seed, Palm kernel, THBQ, Sodium alginate, Calcium sulphate, Dextrose, Phosphate, Modified Starch), Psyllium husk, Beetroot, Ascorbic acid, Flavouring, Guar gum, Potassium sorbate. 

Phrases like “meat alternative” and “100% Vegan Superfood” removes all doubt – it contains no meat.

The product looks like mince and it is obvious where the name comes from. I have a bit of an issue with the “Beef Style” part of the name since it creates an expectation that it will taste like beef. The ingredients list makes it clear that there is no beef in the product.

Final Evaluation

At first, I am disappointed by the “Beef Style Mince” when I realise that it does not taste like meat at all. My problem with it was, however short-lived when I took my second bite! The taste is “refreshing!” It is unlike anything I had before and is delicious! It stands on its own as a well-formulated product! Sure, it tastes nothing like mince, but it still is exceptional!

Minette and I both noticed that it binds well, meaning that it mushes into a meatball (well, not a meatball 🙈🙈🙈 but you get my point) 🤣 This characteristic opens up a world of possibilities for the chef and is also distinctly different from minced meat.

The manager at Spar told me that the mince is not selling as well as the rest of the range. In my personal opinion it will be a pity if, for commercial reasons, the line is killed.

I understand why they would never go there, but is ripe for inclusion in a food hybrid formulation. A thought for the future as a different brand name with a unique positioning will do well with it. It scores a well deserved 8 out of 10 for a refreshing taste, its originality and the overall product formulation! Hats off to the development team!

Veggie Mince of Frey’s

Ingredients

The product comes in an inner pack with gravy, but right from the start, one can see that it looks far less appealing than Denny’s product. The ingredients are:

Vegetable Protein (Soya, Wheat (Gluten)), Flavourings (Onion, Pepper, Maize Starch, Anti-caking Agent (E551), Savory Flavour), Vegetable Oil (Sunflower Seed), Wheat (Gluten) Flour, Potato Starch, Plant Fibre, Maize Starch, Thickener (Methyl Cellulose), Ground Coriander (Sulphites), Salt, Onion, Mustard, Colourant: Caramel IV

Final Evaluation

Similarly to Denny’s, it positions itself squarely for the vegetarian market with no meat. The taste was unfortunately such that I could not take a second bite. We threw it all into a bag and in the dustbin. It scores a disappointing 2 out of 10.

In contrast to this, I got up at 2:00 a.m. this morning and sneaked into the kitchen to finish the leftovers of the Denny product!

Conclusion

I understand why marketers link non-meat products to meat. They believe a meat point of reference will aid them in selling the product. Life may very well prove them right. Still, it is a pity, particularly in the case of Denny who produced a unique and exceptional product which should be able to stand on its own two feet, apart from the simile to meat. Why not call it Mushroom Style Mince? or Denny Style Mince?  Whatever you call it, it is a brilliant product!

Caviat

– Frey’s is a well-respected producer and there are many of its products which I love and regularly buy. The Mince is only one of them which I will rather give a miss.

– The views expressed are purely my own. The products were prepared in an unscientific way and no blind test or other evaluation was performed besides merely my first impressions upon tasting it. I advise consumers to be their own judge if they agree with me or not.

– I refer to myself as doing the evaluations for the sake of not making my amazing wife complicit in my comparisons! 🙂 Reality is that I am a very poor cook and she is in a league of her own. Her sister and she practice cooking as an art and not a way to get food in one’s stomach! Minette, therefore, prepares all the meals – exceptionally well. I only enjoy and judge them with her!

Please email me on ebenvt@gmail.com for comments or suggestions. Feel free to comment at the bottom of this blog post!

Denny’s Beef Style Mince vs. Frey’s Veggie Mince Product ComparisonBy Eben van Tonder24 August 2020 Introduction Meat products fall in the following three categories.

[cprcincy]

List Of High-Sodium Surprises You Should Avoid And AHA CPR Classes In Cincinnati

Too much consumption of sodium can increase blood pressure and cause the body to hold onto fluid. High blood pressure (hypertension) is a major risk factor for heart attack, stroke and other cardiovascular problems, and high blood pressure and high cholesterol are the major heart disease risk factors that increase the risk of cardiac emergencies like a cardiac arrest or heart attack. A victim would require immediate treatment for survival with the most appropriate form of treatment being proper application of the life-saving CPR procedure. The procedure comprises chest compressions and rescue breaths. Select a certified training site for acquiring training, such as the AHA certified CPR Cincinnati in Ohio. Both theoretical and practical training are imparted to the students. Become certified at the end of the training classes after successfully passing a skills test and written exam.

The American Heart Association and the U.S. government recommend 1,500 to 2,300 milligrams of sodium a day. You need to do more than ease up on the shaker on your table if you want to cut back. Also, watch what you eat.

We are listing some of the foods that are high in salt that you’d be shocked by:

Ready-to-eat Cereals- You need to check out the nutrition facts level  as some brands of raisin bran have up to 210 milligrams of sodium in each cup. It should be noted that puffed rice and wheat do not have salt. So what you can do is mix half of your favorite cereal with half of a salt-free choice, or look for companies that make low-sodium cereals.

Vegetable Juices- Although they help you get the 2 to 2.5 cups of veggies you need a day, but they can have a lot of sodium with one cup of vegetable juice cocktail having 615 milligrams.

Canned Vegetables- They frequently have preservatives, sauces, or seasonings that add extra sodium. It’s advisable that you rinse canned veggies thoroughly, or look for labels that say "no salt added" or “low sodium." Also, check the freezer section, where you may have more luck finding an unsalted choice.

Soup- Although, it’s a warm comfort food on a cold day, but watch out as it can be loaded with salt. It’s advisable that you look for reduced-sodium versions of your favorites, and always check the label carefully.

Marinades and Flavorings- Some of your favorites may be super salty, one tablespoon of teriyaki sauce can have around 879 milligrams of sodium, and the same amount of soy sauce may be having up to 1,005 milligrams. Remember, even “lower-sodium” soy sauce can have a lot, so use it sparingly. For flavor, go for vinegar and lemon juice since they naturally have less salt. For meat marinades, try orange or pineapple juice as a base.

Spices- An easy way to forgo the salt shaker is by adding spices to an entrée. You just need to make sure that there’s no hidden sodium in your selection. Experts recommend going for pepper in its natural form in order to ditch the sodium used in processing as canned jalapeno peppers have about 434 milligrams of sodium (an example). You can also use herbs and salt-free spices instead.

Nuts- You may be surprised to know that an ounce of most dry-roasted brands have 116 milligrams of sodium. An ounce of oil-roasted, salted peanuts has only 76 milligrams of sodium for about the same amount of calories. It’s better to buy the unsalted variety, which are practically sodium-free.

Prepackaged Foods- Rice, potatoes, and pasta in their natural forms are low in salt but you may end up eating more than half of your daily allowance of sodium in just one serving if you get the convenient "all-in-one" box and add the flavor packet.

Points to remember:

1.      The amount of sodium you see on a nutrition label isn't for the whole package, it is just for one serving, so check to see how many are in each container.

2.      Don't just look for the word "salt" when you are scanning a food label, watch out for various forms of sodium or other names for the same thing, such as sodium alginate, sodium ascorbate, sodium bicarbonate (baking soda), sodium benzoate, sodium citrate, etc.

3.      You should also check your medicine cabinet as some headache and heartburn medications have sodium carbonate or bicarbonate, so read the ingredient list and warning statement to be sure.

To sign up for a CPR course at CPR Cincinnati, either register online or call on 513-828-3488 for the same.

[yoursonulove-blog]

Buy online Coltene Coltoprint Alginate Powder from verified dental material supplier

Dental impressions:

Teeth are an organ of body that does not re-grow once lost (expecting for milk teeth). Sometimes we end up losing our teeth due to tooth decay, accident, gum diseases etc.  Nowadays we need not worry about our lost tooth as they can be easily replicated with artificial ones. With best in class treatment and technologies, entire set of teeth can be reproduced and fixed to gums. The preliminary and most important step for recreating a tooth is to take an impression.

Since no two teeth are alike, impressions are used to create that perfect fitting tooth which makes patient feel like natural tooth.  Whole purpose of obtaining an impression is to make sure bite is not impacted and no irritation occurs to gums and cheeks.

Generally dental impressions are used for making

Custom     whitening trays

Dentures

Custom     dental trays

Crowns,     bridges, and veneers

Abutments     for dental     implants

Customized     mouth guards

Dental impression gives an imprint of teeth and oral tissue. These impressions are used to shape the tooth for patients. As patients we can hardly see these steps happening, let us look at few steps followed by dentists to take an impression and different dental impression materials used in the process.

·       Alginate mixture is prepared by mixing water and powder at specified proportions.

·       U shaped tray is filled with alginate mixture. Appropriate tray selection as per the jaw line of patient is very important

·       Tray is placed either on upper jaw or lower jaw, where dentists intend to take impression.

·       After certain time material hardens and sets, impressions are inspected thoroughly once removed.

·       Alginate impression has to be disinfected and stored as per standards, before handing over for casting

·       This mold is used to make a metal or porcelain crown, bridge, denture or veneer.

Dentist has to be fast and accurate in obtaining impressions, because alginate mixture sets in few minutes. Mixing, loading mixture in tray and inserting tray in patient’s mouth has to be done quickly. Dentist has to master the technique in order to get accurate and efficient results.

Patients may feel uncomfortable during the process. Hence a bib has to be placed and after the process is completed patient’s mouth has to be thoroughly cleaned.

Sodium Alginate

Alginate is a naturally obtaining substance found in cell walls of brown seaweeds. It’s an irreversible hydrocolloid impression material. Different species of seaweed are used to make different types of alginate powder that varies in gelling capacity.

The powder contains Sodium alginate, trisodium phosphate, calcium sulfate, zinc oxide, potassium titanium fluoride, diatomaceous earth etc. The powder when mixed with water forms gel like material due to various chemical reactions. Water temperature determines setting time of alginate mixture. Cool water lowers the setting time where as warm water fastens setting process. Instructions on product clearly indicate the type of water, proportions of powder and water to be used. Alginate mixtures are available in powder and paste form. Surface quality is best for paste type material.

Even with great advancement in dental impression materials like digital impression technology and rubber base impression materials etc, alginate mixture stands as a preferred choice for most the dentists because of its ease to use, cost-effectiveness and quick setting time. Coltene Coltoprint Alginate is the best option in alginate powder.

Advantages of Coltene Coltoprint Alginate powder

·       Even tiny spaces between tooth and sub gingival margin, can be captured in impressions.

·       Few alginate mixtures have reaction indicators, which change color during mixing, setting etc.

·       They are mildly flavored.

·       They are non toxic and won’t cause adverse reactions.

A bright smile creates positive impression. Teeth and lips bring beauty to our smile. Dentist helps us retain beauty of teeth and gums by performing various treatments. Whitening trays, Crowns, bridges, and veneers enhances the look of our teeth.

Dentist being architect of our smile has to procure right dental products in order to design treatments efficiently. Fordentist is the best dental material supplier that supplies all dental products including dental periodontal instruments, dental Impression materials and laboratory equipment supplies. Get Coltene Coltoprint Alginate powder at best price from fordentist. We offer free shipping for purchases over Rs.1500.

[moleasia4-blog]

Butternut Miso Soup with Arame and Wasabi

You know that game where you give someone a word and they have to make up a story with that word in it? I’m like that, except with food. Give me an ingredient, and magically, as if out of nowhere, an entire recipe (or several!) will appear in my head. I could even give you the amount of salt it needs, how the vegetables should be sliced, the oven temp, and what it should be garnished with. It’s a tad psycho, but my best party trick hands down.

When my friend Christiann Koepke emailed me about coming to visit her in Portland, driving to the Pacific coast, and photographing some recipes together, I was all in. And then when she suggested we put seaweed into something (because ocean) it was like someone had opened the flood gates in my brain and alllll the ideas came rushing to me. Neat! And very convenient.

But what do we really want to eat at the beach when it’s chilly and maybe windy, maybe raining, maybe freezing-raining (it is the Pacific Northwest, after all)? The answer is soup. And I knew it was going to be a creamy, dreamy, sea veggie-kissed broth with all the tasty toppings.

When seaweed is a featured ingredient in a recipe, I tend to channel Asian flavours like miso, ginger, wasabi, toasted sesame, to compliment to the unmistakably briny, salty, ocean-y flavour of seaweed. Eaten as a staple food throughout China and Japan for thousands of years, sea vegetables are rich in essential minerals, trace minerals, chlorophyll, iodine, fiber, and lots of protein. Some sea vegetables even contain vitamin B12 – a rare element for a plant!

Sea vegetables are less complex than their land-dwelling relatives. Without intricate root systems or tissues, seaweeds get their nutrients from the waters they grow in. To survive, they form root-like parts to attach themselves to rocks or other stable elements. There are three categories of sea vegetables; brown, red, and green. Brown algae thrive in cool water at depths of around 50 feet. The most commonly known brown seaweed is kelp, which can grow up to 1,500 feet (500 meters) long! Red algae, like dulse, contain elements that can gel foods. Green sea vegetables bridge the gap between land and sea plants, as they can store food as starch, just like vegetation found out of the water. The most popular kind of green algae is nori, which is what your sushi comes wrapped in.   

Seaweeds range in flavours from mild to wild. Some are sweet and nutty, while others are pungent, funky, and an acquired taste. If you’re a seaweed newb (which most Westerners are), I suggest starting out with a less challenging one, like arame. Arame is in the “brown” category of sea vegetables, but when you buy it, it will appear closer to jet black. It has a stringy texture, and almost looks like wiry hair, but will soften into tender, noodle-y strands after being soaked. Before it is packaged, arame must be cooked for seven hours, and then dried in the sun. To use, simply re-hydrate by soaking it in room temperature water for 10-15 minutes until it is soft and has doubled in volume. Arame is very high in calcium, rich in iron, potassium, vitamin A and the B vitamins. And like other brown seaweeds, arame contains sodium alginate, a compound that helps to convert heavy metals in the body into harmless salt, which is easily excreted.

Besides soup, I like to put arame in stews, stir fries, and salads (here’s a great recipe from the archives…check out that incredible food photography!). The flavor of arame is saline and a bit funky, but mostly sweet. The texture is like an al dente pasta, and I think it adds amazing “meaty-ness” to a dish, with its satisfying chew.

This soup is well balanced, and hits all the notes: sweet and creamy from the butternut, savoury from miso, chewy from the arame, warming from the ginger, spicy from the wasabi, and nutty and crunchy from the toasted sesame. You could theoretically use any kind of winter squash here, like a Hokkaido pumpkin, acorn or delicate squash. Scale back on the ginger and perhaps leave out the wasabi if you’re making this for kiddos. And if you don’t have arame, or you’re simply not into sea vegetables, leave it out, or replace with some coconut bacon. It should be noted that once you’ve added the miso to the soup base, it’s important that you don’t let it boil if you reheat it. Miso is contains delicate probiotics and enzymes that will be destroyed by high heat. The soup freezes well, but leave the wasabi out until you serve it since the flavour will fade if once it’s frozen.

    Print recipe    

Butternut Squash Miso Soup with Wasabi and Arame Serves 4 (Makes 8 cups / 2 liters)

Ingredients: ½ cup / 10g dried arame 1 large yellow onion ½ tsp. fine sea salt 4 cloves garlic 2 ½ Tbsp. / 25g minced fresh ginger approx. 3 lbs. / 1 ½ kg butternut squash 2 Tbsp. expeller-pressed coconut oil 4 cups / 1 liter water, more if needed ¼ cup / 60ml white miso, or more if desired 3 Tbsp. black sesame seeds 1 tsp. wasabi powder microgreens and wasabi arugula for garnish, if desired

Directions: 1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup.

2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash.

3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes.

4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely.

5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary.

6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving.

7. Drain and lightly rinse the arame.

8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.

Christiann and I had such an incredible time at the ocean, pulling this whole miracle off together. The weather – although abysmal every other day that week – was beyond beautiful from the moment we set foot on the sand, to the second we decided it was time to call it a night (and then it started pouring, ha!). We caught an epic sunset by the fire, exhausted and so grateful for the stars aligning in every way possible, to make this day possible. And it was such an honour to work alongside a photographer that has inspired me for years – if you haven’t checked out her genius yet, here is a link to her website and Instagram.

Thank you, Christiann for making this dream a reality! I had such a blast! We have another post coming up in the New Year I cannot wait to share it with you, dear friends.

Big love to all and I hope autumn is treating you well. Happy American Thanksgiving to all my loves stateside! xo, Sarah B

photo credits: images 4, 6, 7, 8, 9 Christiann Koepke

*   *   *   *   *   *

Good news friends! Due to the overwhelming feedback, we’ve extended the period of sign-ups for the Life-Changing Loaf Subscription Box that can be shipped before the holidays. If you’re looking for a great gift for a family member or friend (or need to hand out suggestions for yourself!), this is the perfect thing – it’s the gift that keeps on giving 😉 To give the box as a gift, simply click “ship to a different address” when you check out. Thank you for all the support so far! Your loaf is on the way!

Source: https://www.mynewroots.org/site/2018/11/butternut-miso-soup-with-arame-and-wasabi/

[guidinglightpage]

4 Tips For Trendy Valentine’s Day Cocktails & Food Pairings

Valentine’s Day dinner service is all about creating a special and romantic experience for the couples dining with you. With a restaurant full of candle lit two-tops, VDay service will also be a bit different than your everyday service. One perfect way to create a unique experience for the hallmark holiday is to create a speciality cocktail menu. Here are tips for creating trendy Valentine’s Day cocktails that pair well with food course.

Where to Start?

Pairing cocktails with food can be tricky. With wine pairings or beer pairings, you want the drinks to compliment the food by either mimicking flavors in the food with your drink pairing to enhance and draw out those flavors. The other method is to have a wine or beer that balances flavors, like pairing a malty beer with spicy food so the sweetness of the malt helps ease the spice.

But with cocktails, the strength of alcohol can overpower easily over power food. It’s why stiff drinks like a traditional manhattan or even a mixer like vodka soda don’t work well with as side kicks for entrees.

Think Low Proof

A quick and crowd-pleasing fix to combat heavy hitting alcohol flavor is to create cocktails with low alcohol content. Amaro, fruit liqueurs, and sparkling wines are great ingredients for low proof cocktails that are exciting and creative.

Menu Flow

When I was managing bars, our dinner services for Valentine’s Day were generally preset menus with a progression of courses. With this in mind, you should create cocktails that work with each course.

First Course

The best drink to begin a meal is sparkling wine or champagne. You can create an easy to drink Champagne Cocktail that sets the right tone for a romantic meal. A sparkling wine cocktail is perfect to pair with light starters like salads or even hardier vegetable dishes like Brussels sprouts.

Here’s one recipe for a Champagne Cocktail:

.5 oz Aperol

1 sugar cube

3-4 dashes of Angostura or other Aromatic bitters

4 oz. Champagne or dry sparkling wine

Garnish with long lemon twist

To build the cocktail:

Add sugar cube to Champagne flute or coupe

Drench cube with bitters

Add Aperol

Add Champagne

Garnish with twist and serve.

This is a classic recipe that will cause your guests eyes to sparkle when it’s presented.

Getting Fancy With It

If you’d like to elevate this drink, a great way to do it is by creating a caviar of a fruit liqueur. What the heck is liqueur caviar? It’s a squishy solid ball that you make from a liquid. Fruit juices are great to use here, but to mix with sparkling wine or Champagne, I really like to use a fruit liqueur like Framboise.

Another term for this is spherification. It’s a fancy term that exists in the realm of molecular mixology. If you’re rolling your eyes here, I don’t blame you! But hear me out. This is a relatively easy process, as long as you have the right ingredients.

The ingredients you will need to purchase are sodium alginate and calcium chloride. Here’s a recipe you can follow for Cointreau caviar. Just swap whatever liqueur or juice you want for the Cointreau.

Buy Premade Spheres

And if you don’t have the time or interest in becoming a mad scientist behind the bar, you can buy pre made spheres from Cocktail Caviar.

What’s the Point?

Adding a liqueur caviar to sparkling wine adds flair and a wow factor to your drink. You can also prep them before service, and simply add them to your flute of champange and voila, you’ve created an easy drink that is quick to serve.

Fish or Seafood Pairing

One of my favorite cocktails, and one that is so refreshing, is the French 75. A mix of gin, lemon, and sparkling wine, it’s an elegant cocktail that isn’t heavy or overpowering.

But if we want to stick with the philosophy of low-proof cocktails for Valentine’s Day, then we can swap out the gin in favor St. Germain or another elderflower liqueur. This is a great drink to pair with seafood, as the floral notes of the St. Germain will add depth, and be balanced by the effervescence of the sparkling wine and the citrus of the lemon.

This is also a great pairing for a lighter chicken dish, and won’t overpower salads.

Elderflower 75 Recipe

.75 oz St. Germain Elderflower Liqueur

4 oz. Cava Brut sparkling wine

1 dash angostura bitters

Garnish with lemon twist

Beef and Meat Course Pairing

If you’re pairing a cocktail with a steak, or even lamb or rabbit, you can look to use some bold flavors in your cocktail pairing. You will still want to keep the alcohol content low, so you don’t want to just a mix an old fashioned to plop next to your meat course.

This recipe calls for just a small float of mezcal to add smoke and depth of flavor.

Deep Velvet Recipe

.5 oz Lime juice

1.5 z Aperol

3 oz. Pomengranite juice

Mezcal float

Garnish with lime wheel

After Dinner Digestif

A good after dinner drink should help a diner digest after a wonderful meal. For this digestion aid, I suggest an amaro flip. A flip is a cocktail with a full egg added to it. This gives it a thick texture that is perfect if you’re the type that wants to drink their dessert. To make it a bit more decadent, you can add chocolate bitters.

We will also use Montenegro amaro, one of the most popular amaro in Italy. Montenegro is on the sweet side when it comes to Italian liqueurs, so it is perfect for guests who may not take to the more bitter styles of amaro.

Montenegro Flip Recipe

1 oz. Montenegro amaro

.5 oz dark rum

.5 oz simple syrup, or .25 oz. demerara syrup

2-3 dashes Fee Brothers Aztec Chocolate bitters

1 whole egg

Pinch of nutmeg or cinnamon to garnish

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Sodium Alginate: A Versatile Ingredient for Culinary and Industrial Applications

Sodium alginate is a natural polysaccharide derived from brown seaweed. It has gained significant popularity in recent years due to its diverse applications in various industries, ranging from food and pharmaceuticals to textiles and cosmetics. This blog will delve into the properties, uses, and availability of sodium alginate, including its price and where to buy it.

Properties of Sodium Alginate

Sodium alginate is a white or pale yellow powder that is soluble in water and forms a viscous gel when exposed to divalent cations, such as calcium. Its unique chemical structure enables it to act as an excellent gelling, thickening, and stabilizing agent in various formulations. It is known for its high viscosity and film-forming properties, making it a versatile ingredient in numerous applications.

Food Industry Applications

In the food industry, sodium alginate is widely used for its gelling and thickening properties. It is commonly employed in the production of jelly, pudding, and other gel-based desserts. The ability of sodium alginate to create a gel-like texture when combined with calcium ions makes it ideal for encapsulating flavors and creating unique culinary experiences. Additionally, it is used in the formulation of salad dressings, sauces, and beverages to enhance texture and improve stability.

Industrial Applications

Beyond the culinary world, sodium alginate finds extensive use in various industrial applications. In the textile industry, it is utilized as a sizing agent, imparting strength and flexibility to fabrics. Sodium alginate acts as a binder, preventing the fabric from losing its shape during manufacturing processes. It is also employed in the printing industry as a thickener for textile dyes, ensuring precise and even distribution on the fabric.

Pharmaceutical and Cosmetics Uses

Sodium alginate has found a place in the pharmaceutical and cosmetic industries as well. It is used as an excipient in pharmaceutical formulations, providing stability and controlling the release of active ingredients. In cosmetics, it is added to skincare products, such as face masks and lotions, for its moisturizing and film-forming properties. Sodium alginate helps create a protective barrier on the skin, locking in moisture and leaving it soft and supple.

Price and Where to Buy

The price of sodium alginate can vary depending on the supplier, quantity, and quality of the product. Generally, sodium alginate is priced per kilogram (kg) and is available in different grades, such as food-grade and pharmaceutical-grade. It is recommended to purchase from reputable suppliers to ensure quality and authenticity.

Sodium alginate can be obtained from various sources, including local chemical suppliers, specialized food ingredient stores, and online marketplaces. Conducting a quick search using keywords like "sodium alginate where to buy" or "sodium alginate near me" can provide you with a list of nearby stores or online platforms that offer this versatile ingredient.

Conclusion

Sodium alginate is a valuable ingredient with a wide range of applications in the food, pharmaceutical, textile, and cosmetic industries. Its ability to gel, thicken, and stabilize makes it a sought-after additive in countless products. Whether you're a culinary enthusiast experimenting with molecular gastronomy or an industrial manufacturer seeking a reliable binder, sodium alginate offers a world of possibilities. By understanding its properties, uses, and availability, you can harness the potential of this natural polysaccharide to enhance your creations and formulations.