Our upcoming James Beard dinner at Craigie on Main is sold out, but we are holding a few workshops there early in the week. Each class has 40 seats. Reservations can be made via Craigie on Main and a credit card number is required to secure a spot. Here’s what we’re offering, hope to see you there…
**Ideas in Food at Craigie on Main Cooking Classes**
**An Introduction to Hydrocolloids**
Monday, July 26, 2010
9:00 am – 12:00 pm
$100 per person
Simply put, a hydrocolloid is a substance that forms a gel in the presence of water. For culinary purposes, hydrocolloids are important because at very small concentrations they act as thickeners and stabilizers, which can positively affect the textures, flavors, and presentation of food. We use them to enhance great ingredients and create better dishes. In order to make them work for you, a little understanding goes a long way to creating great food in your own kitchens. This class will explore the use and understanding of xanthan gum, agar, locust bean gum, and carrageenan for thickening liquids, making consommés, and creating custard-like textures that taste great and look beautiful.
**Liquid Nitrogen**
Monday, July 26, 2010
1:00 pm – 4:00 pm
$100 per person
Liquid nitrogen is fast becoming a staple in restaurant kitchens. This class will discuss the functionality of using it as a tool in your kitchen, covering safety issues and demonstrating the following techniques to get you started:
– Buttered Popcorn Ice Cream
– Olive Membrillo Crumbs
– Powdered Lardo
– Finely Ground Spice Blends
– Cryo-Blanching
– Broken Vegetables
**Activa**
Tuesday, July 27, 2010
9:00 am – 12:00 pm
$100 per person
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, Activa Y-G, Activa TI, and Activa GS and how they can improve texture and flavor while increasing efficiency in a restaurant setting. Each one has different properties and understanding how they work will help you use them to your best advantage, whether you use them as a binder in low-fat or other non-traditional charcuterie, to make noodles or pasta sheets out of cheese, shrimp, or tofu, or simply for beautiful, twine-free meat and fish fabrication.
About the Author
