Looking at cresses and microgreens as a garnish is a long gone theory and it’s time to fully embrace the changes and the strong presence of vegetarian and veganism. During the masterclass, we will show you how to cook with microgreens and extract flavours via dehydration, osmosis, freeze, emulsion, etc. How to make basic oil and compound and mostly how to take advantage of the product as a whole, eliminating the waste.
The masterclasses are taking place in SousVide Tool’s state of the art development kitchen “The Toolshed@W2” in the heart of London. This event is free however as it is only for ten placed a £10 deposit will be charged and refunded upon attending this event.
To learn more view this short video https://www.youtube.com/watch?v=7NOZw5ddGOc