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Tuition:
$125

Advanced Culinary Lab Techniques

Advanced Culinary Lab Techniques

Walk through ICE’s Advanced Culinary Lab with Chef Barry Tonkinson, ICE's director of culinary research and development. Learn how to use our tech-forward culinary tools, and what each one brings to the modern culinary world. Then we'll create some special dishes using these industry-leading pieces of equipment. In this class you will learn sous vide cooking on our Polyscience immersion circulators for proteins and vegetables; learn use a smoking gun; use hydrocolloids and dehydration to create crispy textures and use N2O to create light foams.

Advanced Culinary Lab Techniques

Course ID: CULLAB Duration: 4.00 hour(s)

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