 - 1 or 2 CLASSES
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Imagine an all-natural, 100% safe product that can take two pieces of protein and turn them into one. Suddenly, your scraps become usable, your portions are easily proportioned, and proteins can be re-formed to make starch-less noodles, sheets, and many other creations. The enzyme Activa transglutaminase is just that product—and this one-day hands-on course will teach working chefs how to use it and how it can open new creative doors while saving them money.
Get an overview of enzymes in general, learn the working parameters of the several types of transglutaminase available, and try your hand at working with them as you make a good cut of meat out of trim, create consistently sized portions, craft chimerical foods such as chicken skin on a fish fillet, produce starch-less pastas, sausages without binders and more.
This class will be taught through lecture and the hands-on use of transglutaminase, assisted by tastings and visual aids.
As a result of taking Magic Potions: Transglutaminase you will learn:
- the role of enzymes in cooking
- the uses of transglutaminase in the kitchen
- the costs savings of using it; what can and cannot be done with it
- how to purchase transglutaminase
- how to store it, apply it; to accelerate binding using heat, and how to develop recipes with it
 
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
At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.
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.
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The French Culinary Institute is dedicated to furthering the use of technology in the kitchen because we believe that technology can help us make better food. |
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Dave Arnold
Director of Culinary Technology |
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