This event is in the past.

Cooking Class: Hydrocolloids

Unlisted Location Across Seattle
Wed., Jan. 10, 5:15-7:15 p.m. 2018

$65 (sold out)

Hydrocolloids are used in food for thickening and gelling purposes (think starch, xanthan, guar gum, pectin, carrageenan, and gelatin). This class from addo's chef Eric Rivera will school you in how hydrocolloids have been utilized in the past as well as in modern cooking techniques.

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Event Times
This event is in the past.
  • Wed., Jan. 10, 5:15-7:15 p.m. 2018
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