Find your cullinary voice

Hydrocolloids Primer - 10/30

October 30, 2013 10:00 AM - 5:00 PM
Institute of Culinary Education

In this extended class students will gain exposure to a range of common hydrocolloids- gelatin, agar agar, pectin, gellan, alginate, and methylcellulose- and basic applications that can be employed in both savory and sweet components. General topics will include basic ratio formulation, hydration, and synergies of two or more thickening agents. Recipes will include: Beet Meringues, Bone Marrow Pearls, Parmesan Noodles, Edible Wrappers, Pear Spheres, and Parsnip Crème Brulée.

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