MSK is all about helping chefs create amazing dishes.
Our expert development chefs Vicky Endersen and Rupert Rowley have created a range of top-quality ingredients, tools and serviceware designed to make life easier for busy chefs whilst maintaining the exceptionally high standards of flavour and presentation demanded at the very top of the industry. Our ingredients and tools let you take control of flavour, texture and colour and deliver amazing dishes consistently and reliably, with less effort and less waste.
We sell to professional kitchens from artisan cafes to Michelin-starred restaurants along with cocktail bars, confectioners, bakeries, chocolatiers, brewers & distillers, home chefs and more. We carefully select the best grade for all our ingredients, focusing on helping you to be creative, saving you time and ensuring consistent high quality results.
MSK is proud to be a family-owned British business.
Amazing work. When you put these into the oven, do you turn off the fan setting in case the sugar is blown from the moulds. I would be using the rational oven when attempting these. Any advice would be much appreciated.
Do yo have an idea what my Tuile was doesnt turn crispy but just sticky film on parchment paper. I've try several time but the result has been the same, Please help
Hi - you may not be drying it out enough, but also your tuile will need some sugar content to properly crisp up. Depending on the natural sugar content of your mix you may need to add up to 10% additional sugar by weight. Give us a ring if that doesn't fix it.
Vix Rathovr Hi VixHy-Foamer struggles with products with a high fat content in an open beater. To whip milk, use a cream whipper gun and drop the ratio of xanthan gum to 0.3%. Regards, Vicky at MSK.@Equipment/Machines/WhippingGunsandAccessories/WhipperGun12L-2639@MolecularGastronomy/FoamingAgents/XanthanGum35/XanthanGum-0501
None of the above. As you will know there are many different starches designed for specific purposes. MSK Ultratex is a corn starch, which has been especially formulated to create high versatility and very easy dispersion, hot or cold. If you'd like a sample, please give us a call. Vicky at MSK.
MSK Specialist Ingredients the 5% of 1 lt would be 50 grams isnt ? the purées need less amount ? like 2 or 3 % ? how long and how temperature must be the oven ? i use a rational
Hi Peter, you can use either just plain granulated sugar or isomalt, the machine has two setting heights so either can be used. The inclusions used are freeze dried raspberries.Regards, MSK
