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Here's where you will find a library of all the video demos available across the site in one easy to navigate place.
There's videos on using some of our specialist ingredients, such as our Ultratex, Hy-foamer and Abzorbit as well as demos showing you how to use chefs tools and equipment from 100% Chef.
We'll be adding to these as time goes by.
Delicious, fun and incredibly egg-like, the anti-fried egg has a mango yolk and a coconut white. It is created using reverse spherification, carageenan iota and the PolyScience Antigriddle.
Click the image to see our video demo.
Cool Bar Glass Froster - instantly cool glass and ice at -45°C.
Cool and frost cocktail glasses or any glass or ceramic container in seconds without having to water down your drinks.
Click on the image to view a video demo.
MSK Development Chef, Vicky Enderson, visits Head Chef Adam Brown at the beautiful Brockencote Hall to have a chat about some of his dishes.
Featuring a blackberry dish, inspired by the changing of the seasons.
Click to view:
Hy-foamer Souffle
Improve the lift and stability of your souffle with MSK Hy-foamer.
Click the image to view the video demo.
MSK Liquid Smoke Extracts must be the simplest and easiest way to add a deliciously smoky note! There are three smoke extracts to choose from in the MSK range - Beech Smoke, Smoke Oil and Hickory Smoke. The doseage rate is as little as 1%.
A delicously quick & easy summer dish:
Hickory Glazed Salmon - finished with sesame and served on bed of samphire with an asian salad.
Ingredients:Natural Hickory Smoke Extract: - ideal for adding a smoky note and highly...
Thank you to all of you who made this event a massive success again this year. For those of you who couldn't make it, we've captured some of the highlights on video, including expert demonstrations from:
A simple and efficient way of making transclusent and flavoured spheres from just about any liquid - a great finishing touch to your dish.
Using the 100% Caviar Box makes the process precise and effortless.
Click the image to see our...
Foaming Raspberry Collins
Jul 12, 2016
Cocktail Masterclass with Myles Cunliffe of the Mixology Group and 100% Barman
Jun 13, 2016
Bakery Masterclass with Richard Bertinet
Apr 13, 2016
The 'Anti-Fried Egg'!
Nov 04, 2014
Cool Bar Glass Froster
Nov 03, 2014
Beetroot Caviar Pearls
Mar 31, 2014
Flavouring Meringues
Sep 26, 2013
Abzorbit - tapioca maltodextrin
Mar 13, 2014
Spherification - great results from our easy to follow recipe!
Feb 19, 2014
The 'Anti-Fried Egg'!
Nov 04, 2014