Introduction to Molecular Gastronomy

Course

In Princes Risborough

£ 95 VAT exempt

Description

  • Type

    Workshop

  • Level

    Beginner

  • Location

    Princes risborough

  • Class hours

    4h

  • 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

Princes Risborough (Buckinghamshire)
See map
Park Mill House, Summerleys Road, hp27 9QB

Start date

On request

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

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Reviews

Subjects

  • Molecular gastronomy
  • Cooking
  • Cooking Classes
  • Cookery
  • Cookery class
  • Food Science
  • Food Chemistry
  • Gastronomy
  • Food
  • Spherification

Teachers and trainers (1)

Beverley Glock

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

£ 95 VAT exempt