I am addicted to your videos. Have been searching for something to make my pastry creams freeze/thaw stable and also for savoury fillings to reduce weep when thawing and discovered Modernest Pantry. You opened up a whole new world for me. I thank you profusely, all the way from a South African/Kiwi in Australia.
Absolutely fantastic we used these in our fine dining restaurant before the pandemic claimed it. All your products are AMAZING! Mahalo for these films. Aloha
Why would you choose UT3 over US3, if they're the exact same and US3 can be so easily whisked (e.g., why did Scott use UT3 around the 5:11 mark instead of US3)?
Useful products but still difficult for me to understand the differences among them. Oh well...on to the Blog for repeated reading as to which for heating, which for greater thickening, which for quick incorporation; which for mixing, freezing and reheating.
it would definitely be better than corn starch to help with freeze/thaw stability. Since we haven't tried to do this ourselves we can't say how that recipe would differ from a standard recipe
Hello! I currently use instant clearjel for pies and whipped cream stabilization. Are there any benefits of clearjel over these modified starches for my application? I'm having a hard time finding information online but it seems like Ultra Sperses have no downside compared to clearjel. Is that correct?
We haven't worked with Clearjel personally but it sounds pretty similar to ultra-sperse M & 3. I would recommend giving it a try if you're looking for a substitute.
Check out our reference sheet to select right starch for you: blog.modernistpantry.com/advice/reference-sheets/ultra-sperse-and-ultra-tex-usage-charge/
You guys make a great team. Thanks for explaining this to the average home chef.
Thanks for watching!
I am addicted to your videos. Have been searching for something to make my pastry creams freeze/thaw stable and also for savoury fillings to reduce weep when thawing and discovered Modernest Pantry. You opened up a whole new world for me. I thank you profusely, all the way from a South African/Kiwi in Australia.
You are so welcome!
This is elevating my culinary skills...and making the experimentation so much fun!
Absolutely fantastic we used these in our fine dining restaurant before the pandemic claimed it. All your products are AMAZING! Mahalo for these films. Aloha
Glad you like them! We wish starches weren't in such short supply this year
love you guys! I started my personal chef and your store has helped me build my stock and knowledge
Thanks for the support!
Interesting stuff here. Definitely providing options and upping my game with the knowledge this channel provides.
Enjoy! 🤓
Why would you choose UT3 over US3, if they're the exact same and US3 can be so easily whisked (e.g., why did Scott use UT3 around the 5:11 mark instead of US3)?
We prefer US3 but UT3 is a little cheaper so we like to throw it into the mix for applications where it can do well with just a little bit more work.
Useful products but still difficult for me to understand the differences among them. Oh well...on to the Blog for repeated reading as to which for heating, which for greater thickening, which for quick incorporation; which for mixing, freezing and reheating.
James if you have a specific application in mind and want some guidance on picking just write in to Ask a Chef.
@@Modernist_Pantry Thanks.
Could you use this in place of argo corn starch to make a freeze-thaw stable pastry cream?
it would definitely be better than corn starch to help with freeze/thaw stability. Since we haven't tried to do this ourselves we can't say how that recipe would differ from a standard recipe
@@Modernist_Pantry Gotcha! It is typically substituted 1:1 for regular corn starch or is its thickening power stronger?
Always start with 1:1 replacement to establish a baseline and then adjust based on desired results
Thank you! Great information!
Thank you!
Hello! I currently use instant clearjel for pies and whipped cream stabilization. Are there any benefits of clearjel over these modified starches for my application? I'm having a hard time finding information online but it seems like Ultra Sperses have no downside compared to clearjel. Is that correct?
We haven't worked with Clearjel personally but it sounds pretty similar to ultra-sperse M & 3. I would recommend giving it a try if you're looking for a substitute.
Is there one that’s not freeze thaw stable thanks?
Check out our reference sheet to select right starch for you: blog.modernistpantry.com/advice/reference-sheets/ultra-sperse-and-ultra-tex-usage-charge/
Hi there,
Which one is better and suitable to make Mayonnaise??
We like 210S for mayo: blog.modernistpantry.com/recipes/make-ahead-hollandaise-for-eggs-benedict/
Can ultrasperse 3 not be used with high heat, or what is it's max heat tolerance?
You can use ultra-sperse with high heat, but we haven't tested it for heat tolerance.
What about Ultra-Tex 1 Nothing was mentioned about Uttra-Tex 1
Which one is best for adding to FG flours for breads and pastrys?
For GF baking try Expandex: ua-cam.com/video/bbK_G-JI7a0/v-deo.html
We don't carry UT1 since we're already carrying 4 varieties of the Ultras
hi there, what category would batter bind be? batter bind is also a modified starch
Batter Bind is used for enhancing batter adhesion, and not for thickening
Are your products GMO Free? Most corn grown is GMO and used in Corn chips, Jiffy Muffins corn starch etc.
Tapioca-based products are on-GMO, corn-based products are conventional.