(Food-Beverage-News.Com, March 13, 2013 ) San Francisco, CA -- While a list of milk, eggs, tomatoes, transglutaminase, and sodium citrate may not sound like the typical list of grocery items from yesteryear, it is becoming a growing trend as the appeal for modernist cooking continues to grow. The 'science-tastic' take on hauste cooking that the modernist cooks are taking on has more individuals adding to what appears more like laboratory at times than a kitchen. Of course, the spawn of mini-niche of online companies that have begun to cater to the culinary alchemist has become to see a heaving of life as well.
Over a half-dozen companies are looking to sell once-elusive ingredients that are necessary for modernist cooking. Items such as sodium citrate to emulsify cheese into creamy sauces, “popping sugar” which explodes in the mouth, and “meat clue” are just a few items that, while may not sound wholly appetizing when reading, provide intensive taste and texture to meals.
Bigger retailers are now looking into the field where action is now being seen. Williams-Sonoma now carries machines known as “sous vide” which cook using warm water baths. Amazon has begun to offer ingredients such as agar agar and xanthan gum, along with items like whipping siphons to create foams.
Some of the sites that cater to the interest of want-to-be Ferran Adrias. Chris Anderson recently launched Modernist Pantry. Along with his wife, the two decided they were tired of not being able to find the ingredients they required for culinary interests. Modern Pantry now carries over 300 ingredients tailored to the home kitchen, as well as quality equipment. The site draws nearly 60% of its business of home cooks, according to Anderson, and the sales have increased by 1,000% since the launch.
"We sort of just did it initially thinking it was not going to be a full-time business, just a little thing on the side," he says from the company's base in York, Maine. "But within two months we were getting more business than we anticipated. We were doubling our sales every month." He went full time a year ago, and today employs three people.
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