56 Brattle St.
Cambridge, MA 02138
Science geeks and sugar fiends rejoice! During this class we will explore the science of spherification, and how the combination of sodium alginate and calcium chloride can create dessert caviar from liquids such as fruit juice or chocolate milk by forming gelatinous membranes around the liquid drops. We will also whip up a couple of different dessert foams and mousses using N2O, and learn about the reaction that occurs when protein and nitrous oxide collide. As our final experiment, we will bake two iterations of the same cookie or cake recipe; one with "table sugar," which is comprised entirely of sucrose, and one with coconut palm sugar, which contains 71% sucrose, in order to compare and contrast how sucrose levels can affect flavor, texture, and density. Tuition is for a parent and a child. Instructor: Linda Khachadurian
This class will meet in-person at CCAE with a limited student capacity. Our in-person class guidelines for the fall can be found at ccae.org/in-person-classes.
Cambridge Center for Adult Education (CCAE) offers online and in-person classes in subjects including: World Languages, Visual Arts, Food & Wine, Humanities, Performing Arts, Life & Wellness, & Business & Technology. All upcoming classes can be found at ccae.org.
View all Cambridge Center for Adult Education cooking classes in the Food & Wine Class calendar at https://ccae.org/food-wine-class-calendar.
View CCAE’s virtual fall catalog at https://issuu.com/cambridgecenter/docs/ccae_fall_2021_catalog_july_23_final_updated?fr=sOWM0OTM4MjM1