Preparing for an update of Texture

Texture v.1.0 was published in 2007, v.2.0 in 2008 and v3.0 in 2014.

It’s been 6 years since the last update of “Texture – A hydrocolloid recipe collection” and I’m thinking it’s about time for an update. It will be an incremental revision, so expect a v.3.1 were wrinkles have been ironed out, nothing major. I would like to extend a big thank you to all who have provided feedback, pointed out typos and errors and submitted pictures. I may not have replied to you all during the last couple of years, but rest assured that your feedback has been read, is greatly appreciated and will be incorporated! If you have tested a recipe and found that it didn’t work I would very much like to know. And should you have pictures that you haven’t shared yet – now is the time to submit them! If a recipe is accompanied by a photo it’s a good sign that it has been tested with a successful outcome. There is a previous blog post with detailed instructions on how to submit photos (or p. 8 in Texture).

Some hydrocolloids are clearly underrepresented such as guar gum, gum arabic, konjac, locust bean gum and tara gum. I’m in the process of collecting recipes, but if you are aware of recipes that highlight the range of foods each of these hydrocolloids can be used for I would be happy if you share them with me, either in the comments below or directly to hello@khymos.org

Some hydrocolloids are even completely missing. Some omissions are intentional, such as for proprietary products such as Ultra-Tex and Pure Cote (both are modified starches) and Trisol (a wheat fiber) to mention a few. Others omissions may be accidental if the hydrocolloid is rare or novel. If you have comments, please do let me know.

I’m sure you agree that Dalgona coffee foam deserves to be included in the next update of Texture!

The category labelled “non-hydrocolloid recipes” includes examples of gels from regional kitchens around the world where no traditional hydrocolloid is added, but where there still is a gelling mechanism creating the unique texture. Examples include Junket, Cuajada, Ginger milk custard, Aiyu jelly, Grass jelly, Gelled seafood sauce, Tofu and Hominy. I’m sure there are more examples of gels (or foams!) that should be included in this section and I need your help to identify them. A foam that certainly will be included in v. 3.1 is the Dalgona coffee foam that took the internet by storm this spring.

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