thekitchenformulator.blogspot.com

The kitchen formulator

Adventures in culinary cosmetics. Monday, 7 February 2011. Honey and egg mask. The other mask I decide to make a recipe for is an old favourite, which I was taught by my grandmother. Granny came from Romania, where there is a long tradition of making your own cosmetics. This recipe was one which she used to make during the war. It is so simple but yet very effective. Posted using BlogPress from my iPad. Sunday, 6 February 2011. Trial number 1 - papaya pulp only. Trial number 2 - papaya pulp gel. It dries...

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Adventures in culinary cosmetics. Monday, 7 February 2011. Honey and egg mask. The other mask I decide to make a recipe for is an old favourite, which I was taught by my grandmother. Granny came from Romania, where there is a long tradition of making your own cosmetics. This recipe was one which she used to make during the war. It is so simple but yet very effective. Posted using BlogPress from my iPad. Sunday, 6 February 2011. Trial number 1 - papaya pulp only. Trial number 2 - papaya pulp gel. It dries...

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The kitchen formulator | thekitchenformulator.blogspot.com Reviews

https://thekitchenformulator.blogspot.com

Adventures in culinary cosmetics. Monday, 7 February 2011. Honey and egg mask. The other mask I decide to make a recipe for is an old favourite, which I was taught by my grandmother. Granny came from Romania, where there is a long tradition of making your own cosmetics. This recipe was one which she used to make during the war. It is so simple but yet very effective. Posted using BlogPress from my iPad. Sunday, 6 February 2011. Trial number 1 - papaya pulp only. Trial number 2 - papaya pulp gel. It dries...

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thekitchenformulator.blogspot.com

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The kitchen formulator: packed with pomegranate

http://thekitchenformulator.blogspot.com/2010/07/packed-with-pomegranate.html

Adventures in culinary cosmetics. Sunday, 21 November 2010. Here is a little update about my second attempt at creating a cream with the cold emulsifier. I decided to try and follow the recipe given by the manufacturer of the cold emulsifier, which has a lower level of xanthan gum and also contains some shea butter - which means it needs to be heated up to 70 degrees to melt the butter before the cold emulsifier can be added. Subscribe to: Post Comments (Atom). View my complete profile.

2

The kitchen formulator: February 2011

http://thekitchenformulator.blogspot.com/2011_02_01_archive.html

Adventures in culinary cosmetics. Monday, 7 February 2011. Honey and egg mask. The other mask I decide to make a recipe for is an old favourite, which I was taught by my grandmother. Granny came from Romania, where there is a long tradition of making your own cosmetics. This recipe was one which she used to make during the war. It is so simple but yet very effective. Posted using BlogPress from my iPad. Sunday, 6 February 2011. Trial number 1 - papaya pulp only. Trial number 2 - papaya pulp gel. It dries...

3

The kitchen formulator: September 2010

http://thekitchenformulator.blogspot.com/2010_09_01_archive.html

Adventures in culinary cosmetics. Sunday, 19 September 2010. First set of ingredients have arrived! My first set of ingredients have arrived (from aromantic - a supplier of raw materials) and I'm itching to start whipping up some cosmetics in my kitchen. Cold emulsifier - this enables me to make creams and other products without any fiddly bain marie or other heating of ingredients. Vitamin C - a powerful antioxidant and anti aging ingredient. What I'm going to make first:. Maybe a nice toner with some o...

4

The kitchen formulator: Anti aging facial serum

http://thekitchenformulator.blogspot.com/2010/07/anti-aging-facial-serum.html

Adventures in culinary cosmetics. Sunday, 24 October 2010. Anti aging facial serum. As predicted, I couldn't wait to get started on my first kitchen creation. The original recipe for cream from the supplier was the following:. 73g xanthan gum gel (a solution of 1.5g xanthan gum in 98g water with 0.5g preservative). 2g of skin lightener - this is a blend of plant extracts that reduce hyper pigmentation. 2g pomegranate extrate - this contains ellagic acid which is a powerful antioxidant. 1g of "remodelling...

5

The kitchen formulator: November 2010

http://thekitchenformulator.blogspot.com/2010_11_01_archive.html

Adventures in culinary cosmetics. Sunday, 21 November 2010. Here is a little update about my second attempt at creating a cream with the cold emulsifier. I decided to try and follow the recipe given by the manufacturer of the cold emulsifier, which has a lower level of xanthan gum and also contains some shea butter - which means it needs to be heated up to 70 degrees to melt the butter before the cold emulsifier can be added. Subscribe to: Posts (Atom). View my complete profile.

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Adventures in culinary cosmetics. Monday, 7 February 2011. Honey and egg mask. The other mask I decide to make a recipe for is an old favourite, which I was taught by my grandmother. Granny came from Romania, where there is a long tradition of making your own cosmetics. This recipe was one which she used to make during the war. It is so simple but yet very effective. Posted using BlogPress from my iPad. Sunday, 6 February 2011. Trial number 1 - papaya pulp only. Trial number 2 - papaya pulp gel. It dries...

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