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The Science of Cooking: The Modern Burger
Sat, September 23, 2017, 11:00 AM – 3:00 PM PDT
In this course we will create an amazing burger from start to finish. We will bake the bread, grind the meat, create perfectly melting cheese, make fries two ways, and make sous vide liquid nitrogen ice cream. This is a mix of traditional and modernist techniques to create a burger you've never had before, but always wanted. In this course we will use hydrocolloids, emulsifiers, a CVap, a Thermomix, liquid nitrogen, a blowtorch and more!