Well, it finally happened. After nearly a year of being a skeptical observer Chef Chris Gesualdi dragged me kicking and screaming into the big, scary world of Hydrocolloids. After poking and prodding around for a bit I realized something — it turns out it’s not so scary after all.
Hydrocolloids need a better publicist or an image consultant at the very least. They don’t have a flashy name or a description that rolls off the tongue. But those are things better left for someone smarter than me. There is a lot of necessary fear around “chemicals,” especially when it comes to food. So what are hydrocolloids, and why does everyone call them chemicals with a hint of terror in their voice?