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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 Know-How on Sep 29, 2013 .

Flavour drops are a fantastic option when you:

  • want to retain the consistency of the dish
  • want to add a secondary flavour dimension or add more depth to the existing flavour
  • are looking for an efficient and easy way to have...

MSK Flavouring Sprays are natural essential oils, combined with a vegetable oil to make them sprayable.

Their primary purpose is to add flavour to a dish.  They do also aromatize the air but if this is your main aim, our Edible Perfume...

Posted by in Know-How on Sep 28, 2013 .

Flavouring Oils are natural essential oils or nature-identical flavours on an oil carrier.

They are best used to add tones or lift a flavour and can be used in anything where there is some fat content.

They are created through the same...

These fantastically effective compounds were traditionally used to flavour Italian Gelato and they work really well in all cream based applications, like ice creams, parfaits, mousses, brulees or panacottas.  There are also great...

Posted by in Know-How on Sep 26, 2013 .

That famously delicious mouth-feel of Italian ice cream is created by using a stabiliser.

Left to their own devices, the oils and water within ice cream won’t mix together very well.  Fat molecules will be drawn to other fat molecules...

Posted by in Know-How on Sep 26, 2013 .

We traditionally make meringues by adding sugar to egg whites and foaming it up.

Incorporating air into the egg white, creates molecules that can be elongated and elasticated.  The protein strands stretch around air bubbles, creating the...

Posted by in Know-How on Sep 26, 2013 .

Flavouring traditional meringues can be tricky.  The acidity in the flavour tends to break down the egg white and cause the meringue to flop.  Similarly, if you use a Flavour Drop, the alcohol volatile in the carrier will break down the egg...

Posted by in Know-How on Sep 26, 2013 .

Delivering the unexpected can bring drama to the plate and make the whole dining experience more memorable and newsworthy!  Understanding the process we use to taste our food can can not only help you enhance the flavour of your food, it...