COMBINED MOLECULAR GASTRONOMY AND MOLECULAR COCKTAIL MAKING
The Molecular Gastronomy and cocktail making class is an introduction to modernist techniques across multiple applications, that are all achievable by the home cook in a moderately equipped kitchen. Brian Steel
has been teaching chefs and home cooks for almost ten years on this subject alone, and he will give you the tools to take the knowledge and apply it widely within your existing cooking repertoire.
Techniques like Spherification, making hot gels, and powders, and noodles out of everything, will open up a new and exciting range of techniques for you to explore this exciting area of cooking.
From sphere cocktails to olive oil powder and hot ice-cream, Brian will demonstrate, teach, and guide you through this exciting style of cooking. For the enthusiastic home cook – your next dinner party will surely be a hit.
For the industry professional, you will gain the knowledge to translate this into your cafe / restaurant. And you will discover that all this can be achieved at home and doesn’t require any expensive equipment!
Class length: 3 hours
Enjoyed all of the class especially the spherified mojito and the Thai green curry sauce noodles. Was disappointed in not getting the food advertised - no prawns or scallops [Mac + Cheese and chicken were poor substitutes]. Also the class was larger than advertised - maybe admin staff need to check numbers??? The instructor was fabulous - he knew a lot and made it very entertaining. I would recommend the class if it is what is advertised and the numbers are small.