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    Molecular Gastronomy Class Textures

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    Pencil & Fork

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    Two hour






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    £49Per person

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    About this class

    Spanish, Molecular.. Tapas? That's right folks, David Sanchez is going to take you through a workshop in molecular gastronomy - of Spanish tapas.

    With no prior cooking experience needed, bring a keen mind and a hungry belly down to Clapham Junction, South West London. Get those Obby thank you letters ready, this one's a belter!

    In this class

    Well, it's a style of cooking, one where the chef combines state-of-the-art science equipment, with a range of ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.

    The result? New & innovative dining experiences.

    You'll kick off the evening with appetisers, followed by a delicious tapas dinner, wrapping the evening up with some dessert. We hope the techniques and newfound knowledge for gastronomy will help you on your merry way to creating your own 'molecular tapas'.

    In this tapas dinner workshop you will learn how to experiment with new ingredients, such as: xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose or lecithin, to transform the textures of ordinary food into a more creative one.

    Learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you've mastered these, go and create your own 'molecular tapas'- simples!

    Now you can

    • perfect the techniques of direct and reverse spherification (that old chesnut)
    • recreate famous recipes from Ferran Adriá and Nandu Jubany.

    Fun fact

    Ever wondered why you get free finger food at Spanish bars? Well, Felipe III, King of Spain from 1598 to 1621, was given a hard time by his drunken rowdy soldiers and sailors throughout his reign. Spain's war efforts were suffering so much that King Felipe passed a law stating that when anyone purchased a drink, the bartender had to place a small plate of food on top as a lid. The idea being that the food would slow the effects of alcohol and stop people getting so drunk! Genius!

    Dates & times

    Fri 25 Aug, 7:00pm - 9:00pm
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    Hosted by Pencil & Fork

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    Hola!, I'm David. I am a chemist certified from Harvard University in Science and Cooking. Working and living in Spain, France, Chile, the US, and UK, gave me the opportunity of learning from diversity.

    I want to share with you my tricks in molecular gastronomy. It blends physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiments.

    Join me on this experience, do networking with guests from all over the world and have fun discovering endless possibilities working with food.

    I am happy to accommodate any dietary requirement. This experience is BYOB.




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