Modernist Cuisine co-authour Maxime Bilet and Business Development Manager Scott Heimendinger have teamed up with San Francisco science museum Exploratorium for a special night which aims to explore the background and magic behind cutting edge cooking techniques.
Pieces of equipment used in the books will be on display along with interactive experiments. Bilet will be discussing the culinary applications of centrifuges and homogenizers, along with how adding hydrocolloids and emulsifiers to your kitchen cupboards can make dinner a lot more dazzling. Heimendinger will also be on hand to demonstrate the sous vide process for perfectly cooked eggs.
The event will take place on Thursday 5th April at 6pm. For more details please see here