There are still a few spots open for tomorrow's classes on Methocel and Activa at Astor Center. As we mentioned before, the companies have generously donated samples of their products, so everyone attending will get to bring home the same varieties of Activa and Methocel that we use in the workshops to continue experimenting with at home.
Activa is at 10am and we will be working with Activa GS, RM, & YG. We will be demonstrating the proper way to hydrate and utilize GS by makin wholeg boneless chickens, which may come in handy with larger birds as Thanksgiving looms on the horizon. We will also be exploring the functionality of RM and using it in both dusted applications and pureed into a mix. Lastly, we will be making our ricotta dumplings and discussing creative uses for YG.
Methocel is at 3pm and in that workshop we will be utilizing Methocels F50 and A4C. First and foremost we will be demonstrating the proper way to utilize the products and make sure that they are correctly hydrated and dispersed in a recipe. We will be making hot whipped cream, reheatable hollandaise, mozzarella chawan mushi, and other Methocel preparations.