|Friday||12:30pm — 2:00pm||La Nouvelle Orleans Ballroom, Hotel Monteleone|
Hydrocolloids: Different substances that thicken when mixed with a liquid and are commonly utilized in the food industry. Hydrocolloids are derived from vegetable, animal or microbial materials. Different types of hydrocolloids include gelatin, xanthan gum, agar, carrageenan, and gum arabic.
Douglass Miller and Cheryl Stanley from The Culinary Institute of America Hyde Park, NY, will demonstrate how bartenders can easily incorporate the use of hydrocolloids in making cocktails. The demonstration will focus on how versatile hydrocolloids are and show different uses for them behind the bar. The use of hydrocolloids allows bartenders the subtle and/or bold manipulation of texture which can be used to create new drinks or reinvent classic cocktails. The cocktails being served will utilize the techniques that they will talk about.