Molecular gastronomy is where food, art and science meet to create a spectacle for your palette. In this four-hour workshop with Jozef Youssef you'll learn the basics of molecular gastronomy as outlined in his book Molecular Gastronomy at Home. The workshop will cover the theory and principles of molecular gastronomy techniques, looking at hydrocolloids, gels, foams and mousses, the science behind the techniques, the variations as well as hints, tips and tricks. Lunch, tea and coffee, and a glass of prosecco are included.
You'll also walk away with a complimentary Molecule-R Evolution kit – a do-it-yourself molecular gastronomy kit that includes all you need to experiment at home.
Learn the following techniques:
- Sphereification: culinary process of shaping a liquid into spheres.
- Hot Gels: A gel that forms when heated and melts when cooled.
- Agar Agar Spaghetti: Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. Learn to create a noodle up to 2 m long made of a flavoured liquid.
- Foam 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.
Lunch, tea and coffee, and a glass of prosecco are included.
The Studio House, Battersea
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