Introduction to Molecular Gastronomy with Chef Sanjana
Wed 26
February 2020
4:30 AM
- 12:30 PM
Ended
MOLECULAR GASTRONOMY IS A SUB DISCIPLINE OF FOOD SCIENCE THAT SEEKS TO
INVESTIGATE THE PHYSICAL AND CHEMICAL TRANSFORMATIONS OF INGREDIENTS
THAT OCCUR IN COOKING. The reason for MOLECULAR GASTRONOMY IS SIMPLE-
to scientifically prove the best ways to serve food.
What you will learn:
- Spherification
- Reverse spherification
- Espumas and foams
- Mock panna cottas
- Cold gels and coulis
- Working with nitrogen
All ingredients and equipment will be provided.
culture
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27/02/2020 Last update
evergreen industrial estate shakti mills lane mahalaxmi unit 8-9