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MAGIC POTIONS: HYDROCOLLOIDS - 12 HOURS
OVERVIEW |
START DATES+TUITION | APPLY NOW
overview
Once the exclusive domain of avant garde chefs and high-tech trailblazers, these seemingly magical ingredients are now widely used in many top restaurant kitchens. This two-day course for working chefs will help you gain a thorough understanding of hydrocolloids—including Xanthan, carrageen, alginate, gellan, pectin and many more—and how to choose the right one for your desired (and most delicious) result. Through tasting, observation, and hands-on training, you’ll gain a core base of skills and savvy to create any recipe or texture/flavor combination imaginable. And, you’ll also discover how hydrocolloids can help to stabilize foods and solve common culinary problems.
Each class will be taught through lectures and the hands-on use of hydrocolloids, assisted by numerous tastings and visual aids.
As a result taking Magic Potions: Hydrocolloids you will get an understanding of:
- Uses of hydrocolloids in the modern kitchen
- Types of hydrocolloids that are available and how they are derived
- Different textures and flavor release profiles of different hydrocolloid systems
- Importance of salts, sugars and other ingredients on hydrocolloids; hydrocolloid synergy
Check out Cooking Issues, Nils Norén and Dave Arnold's Culinary Technology Blog.
start dates + tuition
Please note: Classes are limited and tend to fill quickly. If the class you select is full, we'll enroll you in the next available class with the same schedule.
Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates.
Day Schedule
Thursdays & Fridays, 9:00am – 3:30pm
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Price |
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| November 4, 2010 |
November 5, 2010 |
$1,500 |
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Tuition includes application fee, uniform, utensil kit, books and supplies, and daily "family meal" prepared by culinary program students.
 
Advanced Studies classes make great gifts! Purchase a gift certificate now.
Although The FCI is accredited by the ACCSC, Advanced Studies programs at The FCI do not fall within the scope of the commission's accreditation. Advanced Studies programs are designed for personal enrichment and are not intended to qualify a student for employment. |
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The use of hydrocolloids will become part of the classical kitchen canon for the simple reason that these ingredients give chefs great control, and control is an absolute good.
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David Arnold
Director of Culinary Technology |
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