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IntroductionThe newest food trend to hit the world, molecular gastronomy, is the study of using science to manipulate our food. We will explore the exciting world of molecular gastronomy and experiment with sous vide cooking, foams, caviar spherification, and using an anti-griddle.
Class Dates & Location
- Tuesday, 11/21/17
- 5:30pm - 7:30pm
- Culinary Arts Building