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MOLECULAR COOKING WORKSHOP
This is not your typical cooking class.
Molecular gastronomy can be defined as the fusion of food science and culinary arts. Using certain chemical products in cooking brings nothing more threatening than innovation, or, put differently, a little touch of magic that takes advantage of changes in the composition and texture of some foods when different elements are mixed together.
A DAY OF CULINARY ADVENTURE
Spend a day with Jozef Youssef and learn the basics of Molecular Gastronomy as outlined in his book Molecular Gastronomy at Home. Learn the principles of molecular cooking and hands on learning the innovative techniques. Take a mid-day break and enjoy a light lunch, tea/coffee & biscuits.
YOUR VERY OWN COMPLIMENTARY MOLECULE-R EVOLUTION KIT
Molecule-R Evolution kit is “do it yourself” molecular gastronomy kit that includes all you need to experiment at home.
HISTORY, THEORY AND PRINCIPLES
Understand the basics of molecular cooking. We take a look at how term has evolved over time and how the future of molecular cooking can be integrated into your sensory dinner party.
SPHERIFICATION - Culinary process of shaping a liquid into spheres.
HOT GELS - A gel that forms when heated and melts when cooled.
AGAR AGAR SPAGHETTI - Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. Learn to create a noodle up to 2 m long made of a flavoured liquid.
FOAMS AND MOUSSES - Very versatile, and fun to use and eat. Whether they are called bubbles, airs, meringues, espumas, puffs, or froths, all foams share certain characteristics.