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Decoding Delicious

The Food Lab: Intro to Molecular Gastronomy

By Amanda On September 3, 2015 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with the scientific ingredients of molecular gastronomy. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off! Menu: Modern Caprese Salad; [...]
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The Food Lab: Intro to Molecular Gastronomy

By Amanda On August 7, 2015 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with the scientific ingredients of molecular gastronomy. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off! Menu: Modern Caprese Salad; [...]
[Continue Reading...]

The Food Lab: Intro to Molecular Gastronomy

By Amanda On July 2, 2015 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with the scientific ingredients of molecular gastronomy. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off! Menu: Modern Caprese Salad; [...]
[Continue Reading...]

The Food Lab: Intro to Molecular Gastronomy

By Amanda On June 3, 2015 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with the scientific ingredients of molecular gastronomy. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off! Menu: Modern Caprese Salad; [...]
[Continue Reading...]

Orange Spice Jelly

By Amanda On March 10, 2015 · 1 Comment
Continuing my love of all things citrus in the winter, here is an amazing recipe for Orange Spice Jelly taken from the National Center for Home Food Preservation (NCHFP). The final flavor is warm and delicately spiced. It’s heavenly spread on pancakes, toast, or scones. The NCHFP is a great resource for anyone interested in [...]
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The Food Lab: Intro to Molecular Gastronomy

By Amanda On July 31, 2014 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with scientific ingredients. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off!
[Continue Reading...]

The Food Lab: Intro to Molecular Gastronomy

By Amanda On June 29, 2014 · Add Comment
In this class we’ll turn traditional cuisine on its head and experiment with scientific ingredients. We’ll spherify, gel and foam in harmony with traditional techniques to create delicious one-of a-kind dishes. Once you get the hang of these techniques, you’ll never want to stop showing them off!
[Continue Reading...]
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