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Old 20.02.2019, 15:36
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Molecular gastronomy course?

OH's new hobby is fiddling around with molecular gastronomy - i.e., turning perfectly good food into strange spheres. So I though it might be fun to go a step further and take a course.

Alas, my search is not turning up much. Have any of you taken or know of such a course, any recommendations?

Zürichsee area preferable, but farther afield is possible if it could be combined with a weekend outing.

Many thanks.
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Old 20.02.2019, 17:02
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Re: Molecular gastronomy course?

I ran a special week at school one year on molecular gastronomy - one of my least successful weeks. Most of the recipes were just an exceedingly complicated way of presenting food -not helped by the sea-weed and gelatine thickeners being rather tasteless and giving the dish a consistancy that does not appeal to many.

The only exception was instant ice-cream using liquid nitrogen, which was a great hit - this one is fantastic but does require care handling the nitrogen. Is the molecular gastonomy fad over? Having said this, maybe there are some better practitioners than me out there and doing a course can be fun just for the social side.
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Old 20.02.2019, 17:35
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Re: Molecular gastronomy course?

Molecular gastronomy as a hobby is what happens when a scientist, lured away from the lab by the siren call of Fintec, in later years begins to yearn for his roots.

There are worse ways to work through a midlife crisis.

Besides, a deconstructed sphere-ified amuse-bouche is a good conversation starter when talk around the Apero table turns stilted.
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Old 20.02.2019, 17:55
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Re: Molecular gastronomy course?

At least you, guys, don't eat from medical and chem labware like we do.

And no excuse of any midlife crisis.
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Old 20.02.2019, 18:51
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Re: Molecular gastronomy course?

here you go - Freestyle cooking they sell there products at technorama
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Old 21.02.2019, 15:19
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Re: Molecular gastronomy course?

I think that molecular gastronomy was just a passing phase. I had a fun time of it for a while - a free 22 course dinner at the Fat Duck being the high point. Attending the infamous conference in Erice (Sicily) was also enlightening, although bad for the liver.

I've got over it, although I'll happily give free advice on gelatine/carrageenan/alginate/xanthan/emulsifiers etc. Just ask.

If anyone wants a signed copy of Heston Blumenthal's "Big Fat Duck Cookbook", then make me an offer . I think it was £100 new.
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