The Liquid Nitrogen Ice Cream Social Returns! But this time with way more science!
Balsamic vinegar and key lime caviar? Carbonated fruit? Limes that taste like candy?
What is this madness?
Have no fear. Let LA Makerspace welcome you to the world of molecular gastronomy, where the worlds of cuisine and chemistry collide into some sort of enigmatic burrito of science wonder.
Join us to learn about novel techniques in the field of molecular gastronomy while sampling such delicacies as liquid nitrogen ice cream and miso jelly. As you go from station to station you'll learn about the science behind you food; and of course like any good scientist you'll be able to test the results.
*Caviars - Balsamic vinegar, key lime, miso soup
* Liquid nitrogen deserts - Milk / Coconut milk based cryogen ice cream
* Taste tripping - Try a fruit extract that makes sour things taste sweet!
* Carbonated fruit - No really, you can make bubbly fruit. Bring cut up fruit in a container with a tight lid. For e.g. Nalgene containers work very well.
$20 non Members