When: 29 April 2013, 10am to 1pm
The April workshop will focus on the ingredients (origin, unique features, tolerances) and techniques.
Understanding the functionality and tolerances of these unique ingredients will enable participants to create their own dishes with confidence.
This workshop will have 3 hands-on workstation rotations covering the following ingredients, techniques and equipment.
Ingredients: Agar, calcium chloride, carrageenan (iota, kappa), locust bean gum, maltodextrin, sodium alginate, ultra-tex 3, versawhip, xanthan gum.
Techniques: Aeration, films, foams, gels, sous vide, spherification, emulsification and rapid freezing with liquid nitrogen.
Equipment: Foam whipping siphon, thermomix, chamber vacuum sealer, smoking gun, caviar kit, thermal immersion circulator, digital thermometer/hypodermic probe for sous-vide cooking.