 - 2 CLASSES
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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.
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.
Schedule 1: Daytime Schedule
Thursdays & Fridays, 9:00am – 3:30pm
Start | End | Price |  | October 15, 2009 | October 16, 2009 | $ 1,500 | |
Advanced Studies classes make great gifts! Purchase a gift certificate now.
 
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
Although The FCI is accredited by the ACCSCT, Advanced Studies programs at The FCI do not fall within the scope of the commission's accreditation. Advanced Studies programs are deisgned 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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