Training Course:Magic Potions: HydrocolloidsSchool/Trainer:The French Culinary Institute, Inc.
New York City, New York, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' 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 ImmersionSM 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
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.frenchculinary.com/
Phone:(888) FCI-CHEF
School Address:
462 Broadway
New York, NY 10013-2618
USA
Jobs & Resumes: New York City
Houses & Roommates: New York City
Travel Agencies: New York City
Search other schools for Magic Potions: Hydrocolloids training resources.
Other training courses offered by The French Culinary Institute, Inc.:
Pastry Techniques
Chocolate Truffles, Bonbons & More
Fondant & Royal Icing
Decorating with Chocolate
Sugar Paste Flowers
Artisanal Bread Baking
Whole Grain & Flat Breads
Restaurant Management
Fundamentals of Wine
Sous Vide Intensive
Harold McGee Lecture
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