Molecular gastronomy : cooking techniques

Chef
Hosted by Pencil & Fork
Previously hosted events
£59.00
Per person
Down
Down
London Underground
Warren street, Portland street
Groups
10 people
BYOB

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.

Menu

Menu

London Underground

Warren street, Portland street

Approximate location. Only booked guests can see the address and venue notes.

Chef

Pencil & Fork

  • Experience
  • Spanish
  • Learning

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