Find your cullinary voice

A Hydrocolloids Primer - 1/23

January 23, 2014 9:00 AM - 3:00 PM
Institute of Culinary Education

Professionals $100 • Students & Alumni $60 • 1 session
In this popular 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. Concepts and recipes demonstrated might include: Beet Meringues, Bone Marrow Pearls, Parmesan Noodles, Edible Wrappers, Apricot Spheres, and Corn Crème Brulée.

To register, call customer service at 212-847-0770 or email