Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines to study the physical and chemical processes that occur while cooking, creating different flavors, aromas, textures and a new way to experience the food possibilities.
In this workshop we will prepare a variety of creative tapas using different accessories and techniques from the modernist cuisine used by many famous Chefs in the professional kitchen.
Learn how to use the “Obulato” and the “Fata” paper, the “Roner” to cook with low temperatures, practice how to create “Spherification” and the using of “Soy Lecithin” to make airy foams and mousses.
With fresh products from Santa Caterina Market, we will also use japanese ingredients like Miso, Mirin and Wakame to give a special touch to the tapas.
A creative way to serve a simple dish
Slow cooked eggs with foam potato and Iberian Ham (use of roner and cream whiper)
An explosion of flavors in the mouth
Blue fish papillote, with miso leak and carrot (use of fata paper)
A delicious dish to cook at home
Marinated and smoked sardines with baked eggplant and crunchy bread
A different detail with this special flavour
Strawberry soup with yogurt spheres and dried berries with caramel