MSK Specialist Ingredients

MSK INGREDIENTS

Call us on 01246 412211 or send an email

Home / Virtual Kitchen

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 Video Demos on Mar 13, 2014 .

Cryo Glass

An individual, double chamber mini bowl that is perfect for preparing ice cream and sorbets with liquid nitrogen in front of the customer.

Click the image for a video demo.

Posted by in Video Demos on Mar 13, 2014 .

Mini Print & Logo Relief

Add your company name or logo to your dishes.

Click the image for the video demo.

Posted by in Video Demos on Mar 13, 2014 .

Spaghetti Kit

The perfect tool to create spiral forms.  Use with chocolate, caramel, flavoured gels or any other preparations.

Click the image to see the video demo.

Posted by in Video Demos on Mar 13, 2014 .

The Turning Kit

The perfect tool to create straight or tapered spiral forms to garnish a dish.

Click the image for the video demo

Posted by in Video Demos on Mar 13, 2014 .

Nitro-Coolant Moulds

Food moulds designed for dipping into liquid nitrogen.

Create amazing shapes with a liquid centre!

Click the image for a video demo.

Spherification

Spherification is a form of gelation first pioneered by Feran Adria in 2003. It is becoming increasingly well-known and involves a chemical reaction which causes a gel to form around a liquid when it is submerged into...

Posted by in Recipes on Jan 23, 2014 .

For the ganache, I've used the Nevado White Chocolate flavoured with a Violet Flavour Drop.  Nevado is made with 100% natural undeoderised cocoa butter and combines marked milky notes and mild cocoa with the subtle floral notes typical of...

Posted by in Recipes on Jan 23, 2014 .

Macondo dark chocolate seduces with its exotic flavour and soft acidic tones complemented by the cocoa's fruitiness. It has a delicate flavour with a fluid texture, a good balance between the typical bitterness of cocoa and sweet tones. A good...