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The Science of Cooking: The Modern Vegan
Sat, September 9, 2017, 11:00 AM – 3:00 PM PDT
The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking, brining, dehydration and sous vide to create amazing dishes that are dinner party worthy.