Once the exclusive domain of avant garde chefs and high-tech trailblazers, these seemingly magical ingredients are one of today’s hottest culinary techniques—and this two-day Total Immersion^SM course for working chefs will give you the hydrocolloid know-how to utilize them in any type of dish. 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, delay staling 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

Schedule
Monday + Tuesday, 9:00am – 3:30pm

Start	End	Cost
September 22, 2008	September 23, 2008	$1,350