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May 2017
$175

The Science of Cooking: The Modern Vegan

May 20 @ 1:00 pm - 5:00 pm
Private Venue, Los Altos, CA United States + Google Map

The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking,…

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July 2017
$175

The Science of Cooking: The Modern Vegan

July 8 @ 1:00 pm - 5:00 pm
Private Venue, Los Altos, CA United States + Google Map

The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking,…

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September 2017
$175

The Science of Cooking: The Modern Vegan

September 9 @ 11:00 am - 3:00 pm
Private Venue, Los Altos, CA United States + Google Map

The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking,…

Find out more »
November 2017
$175

The Science of Cooking: The Modern Vegan

November 4 @ 11:00 am - 3:00 pm
Private Venue, Los Altos, CA United States + Google Map

The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking,…

Find out more »

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