Magic Potions: Hydrocolloids June 25, 2009

Magic Potions: Hydrocolloids, June 25-June 26, 9:00am-3:00pm, is a two-day course for working chefs will help students gain a thorough understanding of hydrocolloids—including Xanthan, carrageen, alginate, gellan, pectin and many more—and how to choose the right one for their desired (and most delicious) result.
Once the exclusive domain of avant garde chefs and high-tech trailblazers, these seemingly magical ingredients are now widely used in many top restaurant kitchens. Through tasting, observation, and hands-on training, students will gain a core base of skills and savvy to create any recipe or texture/flavor combination imaginable. And, also discover how hydrocolloids can help to stabilize foods 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 students 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

Official Website: http://www.frenchculinary.com/course-magic-potions-hydrocolloids.htm