In this tapas dinner workshop you will cooking techniques experiment with new ingredients, such as: sodium alginate, xanthan gum, calcium lactate, agar-agar or citric acid, to transform the textures of ordinary food into a more creative one. Learn how to make explosive raviolis, pearls, caviar, airs, foams, without missing any flavour. Once you've mastered these, go and create your own ‘molecular tapas‘- simples!
Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
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.