Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
In this tapas dinner workshop you will learn how to experiment with new ingredients, such as: xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose or lecithin, to transform the textures of ordinary food into a more creative one. Learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you've mastered these, go and create your own ‘molecular tapas‘- simples!
You also will receive a Span-glish recipe to master your Spanish while cooking. Love challenges!
Tutor-chef: David Sánchez, Master degree in Chemist and certified from Harvard University in Science and Cooking. You will not only learn the HOW you will also learn the WHY.