Saturday 29th January – 3 spots available (Re-scheduled class post COVID)
Saturday 9th April
In both traditional and modernist cuisine, cooking transforms food ingredients chemically and physically. In this hands-on workshop, you will be introduced to the scientific and creative movement of molecular gastronomy and the powerful impact of scientific inquiry on cooking techniques.
We will focus on some of the most used food additives, how they behave, how to use and how to apply them into different ingredients to create the desired effects. You will also learn how food texture or phase state can be manipulated through the hands-on basic process. Covering 10 to 15 recipes, you will discover popular techniques in “molecular” cuisine, primarily, altering the appearance and texture of foods such as food foams, gel spheres and edible soils. Recipes include aerated gnocchi, edible foams and edible airs, soils and spheres
This workshop is great for avid cooks, or anyone interested to pick up on a new toolkit. Learn the tricks and treats of molecular gastronomy or just join the fun of modern cooking and surprise your friends at your next dinner party!
Weekend class 9 am to 2.00pm