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Event
Workshop with Ideas in Food
In this workshop, you'll learn to work with Hydrocolloids (Xanthan Gum, Starch, Gelatin, Pectin, Agar/Locust Bean Gum, Carrageenaan, Methocel, and Gellan) and you'll about fermentation.
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LocationThe Culinary Institute of St. Louis (View)
2700 N. Lindbergh
St. Louis, MO 63114
United States
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Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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Contact
Attendees
Zachary N.
New York, NY United States
Aug 05, 2013 8:53 PM |
Cindy H.
Belleville, IL United States
Jun 30, 2013 12:13 PM |
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