https://www.saltshaker.net/20070526/theres-always-room-for-gel Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 20 Apr 2010 04:46:48 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-197168 Tue, 20 Apr 2010 04:46:48 +0000 https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-197168 This is a very interesting class that I would love to attend, being a cook and having an interest in science, things like hydrocolloids and carrageenans can really improve a food if done properly.

]]> https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-51701 Wed, 20 Jun 2007 14:55:54 +0000 https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-51701 […] mix of liquid smoke and oyster water, done using the whole alginate and calcium chloride techniqute I talked about a few classes ago. You end up with this sort of milky colored sphere, which gets enhanced by dusting it with a little […]

]]> https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42432 Sat, 26 May 2007 18:50:32 +0000 https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42432 It’s an introductory class – demos only, we don’t get to participate. Conducted in Spanish at the Instituto Argentino de Gastronomía, at their continuing education building at Montevideo 968. It’s an eight session class, once a week for three hours, cost is a little steep, especially for a demo class, but they have the advantage of being, apparently, the only cooking school around, possibly in South America, that’s offering this program – it runs 640 pesos for the eight sessions.

]]> https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42427 Sat, 26 May 2007 17:44:00 +0000 https://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42427 Dan,
I want to know everything about these classes: who, where, how much, etc
I´m really interested in working with such gels.
Thanx

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