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The Science of Cooking: More Modernist Techniques
Sat, August 26, 2017, 11:00 AM – 2:00 PM PDT
Are you ready to learn even more modernist techniques? In this course we will learn to use hydrocolloids to make soft gels, foams, airs, films and fluid gels. You will gain experience with sous vide cooking and immersion circulators, the chamber vacuum sealer, the smoking gun, a Thermomix and other modernist equipment. Join us to learn about these modern and scientific techniques! All experience levels are welcome. Bold Food courses can be taken in any order, so there is no need to take the Modernist Techniques before taking More Modernist Techniques. As always, the only requirement is curiosity!