Introduction to Molecular Gastronomy
Course
In Princes Risborough
Description
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Type
Workshop
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Level
Beginner
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Location
Princes risborough
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Class hours
4h
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Duration
1 Day
At the end of the workshop attendees will understand the different molecular gastronomy powders used for the most common dishes, their origination and how to use them to create caviar pears, reverse spherification, flaming sorbets and instant gels. Suitable for: Anyone who wants to learn the secrets of molecular gastronomy and who loves the creations of Heston Blumenthal and would like to recreate El Bulli and Fat Duck dishes for dinner parties.
Facilities
Location
Start date
Start date
About this course
Learn how to make molecular recipes to wow your friends.
Adults over 18 years, who are interested in the work of Heston Blumenthal and other molecular chefs
Pre booking is essential, once booked on to the workshop the place must be paid for in full and no refund will be given in the event of cancellation unless cancelled by Splat Cooking. Splat Cooking reserve the right to cancel due to unforeseen circumstances or minimum numbers not being met
Only molecular course for non-chefs
Reviews
Subjects
- Molecular gastronomy
- Cooking
- Cooking Classes
- Cookery
- Cookery class
- Food Science
- Food Chemistry
- Gastronomy
- Food
- Spherification
Teachers and trainers (1)
Beverley Glock
Cookery School MD, chef, food writer
Beverley is the founder of Splat Cooking Ltd, chef, food writer and presenter with a wealth of food and cookery experience. Beverley's 'no phaffing' about outlook to food and recipes helps to inspire other not so confident cooks realise that food can taste great without going to a lot of bother, time and expense.
Course programme
Course review:
This is your chance to create the 'show off' dinner party dishes most people only sample at restaurants like El Bulli and The Fat Duck. Caviar pearls, reverse spherification, instant gels, deconstruction. We'll teach you the tricks of the trade so you can wow your partner, friends, business colleagues or kids.
Recipes covered are caviar pearls and balsamic pearls, instant setting jelly and spaghetti jelly, deconstructed chocolate powder, spherified fruits.
Introduction to Molecular Gastronomy