A Hydrocolloids Primer
In this adaptation of ICE Creative Director Michael Laiskonis's popular class, students will gain an introductory exposure to a range of common hydrocolloids---gelatin, agar, pectin, gellan, alginate, and methylcellulose---and basic applications that can be employed in both savory and sweet components. General topics will include basic ratio formulation, hydration, and synergies of two or more thickening agents. Concepts and recipes demonstrated will include applications that not only involve novel techniques, but are also flavor forward.
