Molecular Cooking Workshop

This workshop takes up to six guests through the underlying science and practical application of several cooking techniques which have been in use the past two decades in some of the world’s most advanced restaurants. These techniques can now find their way in to your kitchen at home! Spend a day with pioneering experimental Chef Jozef Youssef and learn some of the basic science behind these modern cooking techniques as outlined in his book Molecular Gastronomy at Home. Learn the principles and get hands on in our stylish open kitchen. The sessions usually run for 5 hours, including a mid-session break and light lunch, tea, coffee and refreshments. The price also includes your learning materials, your very own take home Cuisine R-Evolution Molecular Gastronomy Kit which contains the tools you need to test out your new-found skills at home. WHY SHOULD YOU ATTEND? A rare opportunity to gain hands on experience learning some of the techniques being used by the world’s top chefs. Despite their popularity, these more recent cooking techniques are not taught in traditional cooking classes. We not only teach you ‘how’, but crucially ‘why’, this opens the doors to countless possibilities which can be applied to your cooking, based on your creativity. These sessions are fun and educational, and make for a great group activity with friends or for a team building session. Sessions can be tailored to any special requirements and can be hosted off-site (in a venue of your choice), contact us for more details. For professional/advanced classes please contact Kitchen Theory, LEARNING TECHNIQUES SPHERIFICATION – Culinary process of shaping a liquid into spheres. Learn basic and reverse spherification to make liquid bubbles, caviars and spheres! Once you get the hang of this technique the options are unlimited, from a fun treat for kids to a sophisticated cocktail or canape garnish. GELLING AGENTS – An introduction hydrocolloids (gels). Starting with Agar Agar, a vegetarian gelatine substitute produced from a seaweed. Learn to create a noodle up to 2 m long made of a flavoured liquid and small caviar like jelly balls. You will also learn how to uses of Xanthan gum, a very simple, versatile and commonly used thickening and emulsifying ingredient. Both ingredients are great for vegetarian/vegan/gluten substitutions. 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. In this section you will learn how to use soy lecithin, a great emulsifying ingredient which is used to create stable foams which make for a great garnish on a dish, canape or cocktail. SOUS VIDE COOKING – a hot cooking trend tipped to be the next big thing for domestic chefs! If the growing number of sous-vide appliances which have hit the market in the last few years is any indication of the popularity of this technique, then it may one day become as common place as your microwave. It allows foods to retain flavour, nutrients, colour and texture, what more do you need to know?? Find out more about how it is best applied using our state of the art AEG sous-vide ovens. Children under 16 must be accompanied by a responsible adult, contact Kitchen Theory for additional details.


Kitchen Theory Studio,

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