Courses

Molecular Cuisine with John Placko - dessert application

 


When: May 29th, 2013 11am-2pm


The May workshop will focus on modern chocolate and dessert applications using modern cuisine ingredients and techniques. 

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 and xanthan gum. 

Techniques: Aeration, carbonation, foams, gels, sous vide, spherification, emulsification, dehydration, compression and rapid freezing with liquid nitrogen. 

Equipment: Foam whipping siphon, thermomix, chamber vacuum sealer, blowtorch, caviar kit, thermal immersion circulator sous-vide cooking.

Cost: $150