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The MSK Virtual Kitchen

Vicky Endersen, MSK Development Chef

Here at MSK we have had the pleasure of working with many of the UK's most talented chefs.  Our product range is the result of that partnership and can help all chefs, however experienced, add theatre and flavour to their dishes.

If you are new to some of our products and the techniques involved, the articles here will help you get started.  We will be sharing recipe ideas and information on our products and their practical application with the aim of stimulating new and innovative ideas.

For a deeper insight, we offer face-to-face training in our fantastic real-life, specifically-designed training & development kitchen.  Click on Training for more details and how to book.

And if you are interested in information on more advanced techniques or our latest product innovations, please feel free to contact me on 01246 412211.

Posted by in Recipes, Video Demos on Aug 06, 2014 .

Hy-foamer Souffle

Improve the lift and stability of your souffle with MSK Hy-foamer.

Click the image to view the video demo.

Posted by in Recipes, Video Demos on Jul 07, 2014 .

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%.

Posted by in Recipes, Video Demos on Jun 18, 2014 .

A delicously quick & easy summer dish:

Hickory Glazed Salmon - finished with sesame  and served on bed of samphire with an asian salad.


Natural Hickory Smoke Extract: - ideal for adding a smoky note and highly...

Posted by in Know-How, News, Video Demos on Jun 16, 2014 .

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:

  • Oriol Castro, former...

Posted by in News on May 14, 2014 .

Skills for Chefs 2014 delivered an all-star cast!

MSK sponsored, exhibited and ran demonstrations at this event, which also offered a chance to see:

  • Chef Jordi Cruz, ABaC Restaurant & Hotel, with 2* Michelin in 2012...

Posted by in Recipes, Video Demos on Mar 31, 2014 .

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...

Posted by in Recipes, Video Demos on Mar 27, 2014 .

Using a fruit juice thickened with MSK Ultratex gives these little frozen fruit sorbets a really smooth creamy melt-back.

Finished on the antigriddle for a frozen exterior and soft centre.

Click the image to see our video demo.

Getting the perfect balance between viscosity and taste is made easy with MSK Ultratex!

Sometimes you’ve got the right taste but your sauce is a little thin.

Ultratex allows you to get the perfect consistency without...