Molecular Gastronomy 101
What you'll learn in this molecular gastronomy class:Food artisan Michael Cirino of a razor, a shiny knife is here to demystify some of the wonders of molecular gastronomy. You will learn how to create various textures with liquids and turn sauces in to solids.
Have you ever wanted to know what Xanthan Gum or Calcium Lactate are? and how to use them?
If you answered "yes" then your questions will be answered. If you answered "no" then you are in for an even bigger surprise when you join us for this food meets science class.
Included: In this class is a Molecular Gastronomy Kit that includes, multiple sachets of 5 different texturizing hydrocolloids and some essential tools to work with these ingredients. (This kit is valued at $60) With this class and this kit you're off to races making everything from spherical drinks to liquid spaghetti.
Menu: Making water any density you want. You want a rubber ball, you got it. You want a ricotta cheese, BAM! Also other stuff that is just really practical and awesome for use in a healthy or gluten free kitchen, but is as glamorous or fancy as the crap we just pop off about.
Beverage: Beer pairing sponsored by The Brooklyn Brewery
Note: All Class attendees receive a 10% discount on anything in the store the day of the class (excludes special orders and meat & dairy).