Introduction to Activa
Transglutaminase in the kitchen. Transglutaminases are a family of enzymes that are used for cross linking proteins in culinary preparations essentially working as a natural glue. They can be used to create flourless gnocchi, chicken skin crusted fish, mozzarella noodles and a variety of other delicious and unusual creations.
Sunday, March 23, 2008
Monday, March 31, 2008
Sunday, April 13, 2008
An in depth look at the family of Methocel products which are used to create thermoreversible gels, foams, and a variety of sweet and savory crisps.
Saturday April 5, 2008
Gelatin and Pectin
These are two commonly found and often overlooked hydrocolloids with uses ranging from gelatin clarification to pectin encapsulation. Sometimes the easiest answers are right in front of you.
Sunday, April 6, 2008
Saturday, April 12, 2008
We will be traveling for the second half of April/beginning of May so the next round of classes will begin in mid-May. Schedule will be posted in the second half of April. Private lessons may be arranged by individual appointment. Please email us for more information.