Global & Modernist Masters

Beyond the classics. Hydrocolloids, global thickeners, and the science of modern flavor.

Expert

Lessons (6)

  1. 1. Modernist: Xanthan Gum

    Thickening without heat or clouding. The secret of stable emulsions.

    Hydrocolloids
    5 min
  2. 2. Modernist: Fluid Gels

    Sauces that hold their shape with Agar Agar.

    Gelification
    45 min
  3. 3. Global: Romesco Sauce

    Binding through bread and nuts from Catalonia.

    Picada
    25 min
  4. 4. Global: Coconut Split

    Breaking the emulsion to fry Thai curry paste.

    Fat Separation
    40 min
  5. 5. Global: Mole Poblano

    The Mexican art of blooming spices and chocolate.

    BloomingComplex Layering
    60 min
  6. 6. Advanced: Fermented Hot Sauce

    The living acidity of Lactobacillus.

    Fermentation
    7 Days