Cheat sheet 08 · Molecular
Hydrocolloids are not chemistry. They are six powders that each do the same thing — hold water — and differ only in how they hold it. Six agents on one page: what each gives you, the working dose, and the thing that kills it.
Opens as a PDF. Print it and put it on the wall by your stove.
The next page of this
This sheet is six agents. Elvin Lando wrote the index.
Two Michelin stars, Alchemist, Copenhagen. Molecular Cooking & Hydrocolloids — where they came from, what each one actually does, and a reverse index to work from: you look up the result you want, it tells you which one gets you there.
Cuisine Étoilée — a working guide to the standards, technique and mindset of the world’s best kitchens. Seven chapters, 172 pages, written plainly, because the problem was never that these things are difficult. It is that nobody would explain them.
- Mindset — what to do with your first six months in a serious kitchen
- Organization — and what it actually buys you
- The cold side, the hot side, sauce, meat cooking, advanced plating
Plus three specialities commissioned from chefs at Alchemist, Eleven Madison Park and Mirazur.
Sam Dill — over 10,000 hours in some of the world’s best restaurants.
Cuisine Étoilée · cuisineetoilee.com