We will be doing four classes over one weekend at Le Sanctuaire in San Francisco. Each class will be two
and a half hours long, including a Q&A session at the end of each demonstration.
The classes are:
Exploring Methocel
Methocel is an extremely versatile hydrocolloid that comes in many different varieties. It is most notable for the characteristic of being liquid at cooler temperatures and gelling at higher temperatures. This class will explore some of our favorite types of Methocel and demonstrate a myriad range of applications from reheat-able hollandaise to warm custards and hot sabayons.
Pectin
Many people are familiar with high methoxyl pectin, which is often used in home canning to create jams and jellies. In this workshop we will be discussing low-methoxyl pectin and amidated low methoxyl pectin and their various innovative culinary applications.
Activa
Activa is a proprietary brand of transglutaminase, an enzyme which allows for the cross linking of proteins. We will be discussing and demonstrating the use of Activa RM and Activa YG and how they can improve texture and flavor while increasing efficiency in a restaurant setting.
Carageenan
Carageenan is derived from red seaweed and is very useful as a vegetarian hydrocolloid. It comes in three varieties, iota, kappa, and lambda, which can be used in different combinations to achieve a variety of sols and gels. We will be focusing on iota and kappa and utilizing their different characteristics in various culinary preparations.
The classes are $125 per session for one, $100/session to attend two or more classes. The exact time slots for each class will be available shortly, there will be two classes each day, one at 10am and one at 1:30pm. For more information or to make a reservation, please contact Le Sanctuaire directly at (415)986-4216.
The classes are:
Exploring Methocel
Methocel is an extremely versatile hydrocolloid that comes in many different varieties. It is most notable for the characteristic of being liquid at cooler temperatures and gelling at higher temperatures. This class will explore some of our favorite types of Methocel and demonstrate a myriad range of applications from reheat-able hollandaise to warm custards and hot sabayons.
Pectin
Many people are familiar with high methoxyl pectin, which is often used in home canning to create jams and jellies. In this workshop we will be discussing low-methoxyl pectin and amidated low methoxyl pectin and their various innovative culinary applications.
Activa
Activa is a proprietary brand of transglutaminase, an enzyme which allows for the cross linking of proteins. We will be discussing and demonstrating the use of Activa RM and Activa YG and how they can improve texture and flavor while increasing efficiency in a restaurant setting.
Carageenan
Carageenan is derived from red seaweed and is very useful as a vegetarian hydrocolloid. It comes in three varieties, iota, kappa, and lambda, which can be used in different combinations to achieve a variety of sols and gels. We will be focusing on iota and kappa and utilizing their different characteristics in various culinary preparations.
The classes are $125 per session for one, $100/session to attend two or more classes. The exact time slots for each class will be available shortly, there will be two classes each day, one at 10am and one at 1:30pm. For more information or to make a reservation, please contact Le Sanctuaire directly at (415)986-4216.
