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210S

Item Id:1552

Availability: In stock

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210S is available for purchase in increments of 1

Availability: In stock

Ships tomorrow if ordered in the next 19 hours and 52 minutes!

Shipping:
Payments:
Returns: 30 days refund. 180 days exchanges
& store credit.
Need a little extra help? Get in touch now...
+1 888 578 3932
Monday to Friday 9am-5pm (EST) Outside these hours please leave a message and we will return your call on the next working day.
We strive to answer all email inquiries within 24 hours.
Overview

Details

210 S is a blend of natural gums that stabilize and thicken foods. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at low pH and is capable of withstanding retort conditions and homogenization.

This product is certified Kosher (Pareve) by the Orthodox Union

RECIPE(S)

Horseradish Lemon Chilled Hollandaise Sauce

Emulsions (Cold Buttered Rum) recipe by Dave Arnold:

You can make delicious cocktails that incorporate fats by taking advantage of emulsions. Here we discuss the science behind emulsifiers like gum arabic to make a butter syrup for a "cold buttered rum" cocktail.

Equipment

  1. 210 S
  2. Digital scale
  3. Hand blender
  4. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
  5. Angled measuring jigger 
Butter Syrup
  • 200 grams water
  • 150 grams melted unsalted butter
  • 200 grams granulated sugar
  • 3 grams 210 S
  • 10 allspice berries, crushed
  1. Heat the water and infuse allspice berries for 5 minutes at a simmer, then strain out the allspice
  2. Hydrate the 210 S in the allspice water using the hand blender
  3. Add the melted butter and blend until smooth
  4. Add the sugar and blend until smooth
  5. Store outside the fridge until needed
Cold Buttered Rum
  • 2oz (60ml) spiced rum
  • Fat oz (1 1/8oz, 33.75ml) of butter syrup
  • 1/2oz (15ml) freshly strained lime juice
  1. Combine all ingredients in a shaker
  2. Add ice and shake for about 15 seconds
  3. Double strain into a chilled old-fashioned glass


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$59.99

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Your price:

$59.99

210S is available for purchase in increments of 1

$59.99

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Overview

Details

210 S is a blend of natural gums that stabilize and thicken foods. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at low pH and is capable of withstanding retort conditions and homogenization.

This product is certified Kosher (Pareve) by the Orthodox Union

RECIPE(S)

Horseradish Lemon Chilled Hollandaise Sauce

Emulsions (Cold Buttered Rum) recipe by Dave Arnold:

You can make delicious cocktails that incorporate fats by taking advantage of emulsions. Here we discuss the science behind emulsifiers like gum arabic to make a butter syrup for a "cold buttered rum" cocktail.

Equipment

  1. 210 S
  2. Digital scale
  3. Hand blender
  4. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
  5. Angled measuring jigger 
Butter Syrup
  • 200 grams water
  • 150 grams melted unsalted butter
  • 200 grams granulated sugar
  • 3 grams 210 S
  • 10 allspice berries, crushed
  1. Heat the water and infuse allspice berries for 5 minutes at a simmer, then strain out the allspice
  2. Hydrate the 210 S in the allspice water using the hand blender
  3. Add the melted butter and blend until smooth
  4. Add the sugar and blend until smooth
  5. Store outside the fridge until needed
Cold Buttered Rum
  • 2oz (60ml) spiced rum
  • Fat oz (1 1/8oz, 33.75ml) of butter syrup
  • 1/2oz (15ml) freshly strained lime juice
  1. Combine all ingredients in a shaker
  2. Add ice and shake for about 15 seconds
  3. Double strain into a chilled old-fashioned glass


Shipping:
Returns: 30 days refund. 180 days exchanges
& store credit.
Payments:
Need a little extra help? Get in touch now...
+1 888 578 3932
Monday to Friday 9am-5pm (EST) Outside these hours please leave a message and we will return your call on the next working day.
We strive to answer all email inquiries within 24 hours.

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