Honey caviar, frozen lemon foam, yogurt spheres that burst in your mouth… Molecular Gastronomy is the intersection of laboratory science and high end modern cuisine. Learn to change the appearance and texture of ingredients through science to create imaginative, surprising and adventurous dishes your guests will love.
In this course students will learn the techniques of spherification, reverse spherification, foaming, airing, and sous vide. All participants will receive a complete toolkit from MoleculR to take home and experiment with recipes at home.
Masa, made from corn or maiz, as it is traditionally called, is the basis for a wide range of Latin American dishes, including tortillas, tamales, sopes, tostadas and pupusas. Making the masa from scratch is easier than making pancakes and the resulting products excel in flavor and texture compared to the store bought versions.
In this hands on class, we’ll be working together in the kitchen to mix up our own masa and then turn it into tortillas, pupusas, and more. Additionally, we will walk through the traditional and ancient process of nixtamalization, which makes maiz not only more delicious but more nutritious. We will discuss appropriate brands, a variety of dishes, and ingredients for seasoning and proper cooking, as we cook up one tasty morsel after another.