MODERNIST TECHNIQUES FOR THE HOME COOK - COURSE 2
Are you ready for the next modernist cuisine course? In this course we will continue to learn about the techniques in Course 1 and add to your knowledge with transglutaminase, soft gels, foams, airs, films and fluid gels. You will gain more experience with immersion circulators, the chamber vacuum sealer, the smoking gun, a CVap oven, a Thermomix and other modernist equipment. Join us to learn even more about these modern and scientific techniques! All experience levels are welcome! If you haven't taken Course 1, just let us know and we will help you get ready.