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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 on Dec 03, 2013 .

Add to the christmas cheer with these sweet festive petit fours.

Posted by in Recipes on Dec 02, 2013 .

Christmassy petit fours ideas to add to the festivity.

Posted by in Recipes on Dec 01, 2013 .

Our heat stable flavouring concentrates give you 60 flavours to choose from!

Posted by in News on Oct 29, 2013 .

We were really proud to sponsor, judge and present the award for the Eat Sheffield Young Chef of the Year Award on Monday night at Hallam University.

It has been really exciting to see the young talent coming through and there’s been a...

Posted by in Know-How on Oct 21, 2013 .

If you are looking to serve a gel on a hot plate, gelatine won’t do as it melts above 14-16 °C

So you need a heat-resistant gel.

Generally speaking, I would use Agar Agar or a Gellan Gum.

Agar Agar is heat stable between...

Posted by in Recipes on Oct 01, 2013 .

This delightfully light, multi-layered and refreshing dessert showcases spherification, flavouring and foaming techniques using MSK ingredients. We’ve chosen apple flavour but our extensive range of flavourings frees your...

MSK were proud sponsors of the Pastry Network’s afternoon tea this year, which took place at the Park Lane Hotel in London at the end of September.

The pastry standard was exceptional and we really enjoyed meeting old friends and new,...

Posted by in Know-How on Sep 30, 2013 .

MSK’s wide range of flavours and flavouring systems cover all applications and give you full control over the flavour in your food.  But knowing which option to use in which situation can, at first, be confusing.  Should you reach for a...