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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...]

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...]

Caprese Salad with Basil Foam

By Amanda On March 25, 2013 · 8 Comments
As I mentioned in my previous post (Soy Lecithin: Why is It in Everything?), lecithin will create a foam when whipped into a watery liquid. I thought it might be fun to try this technique on a Caprese salad, which is typically layered tomato, fresh mozzarella, and basil. Here, I substituted the basil with a [...]
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