Emulsions: what are these and why are they a cooking essential? There's no doubt about it--emulsions are tricky. They're confusing to understand and they're confusing to make. Sometimes even the most seasoned chef can have trouble getting their sauces to emulsify! Furthermore, many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, and ice cream.
We will explore the world of emulsified foods in this essentials class and try to start to get a feel for the science behind the scenes, you'll feel more in control and confident next time you decide to whip up a hollandaise sauce for Sunday brunch.
Learning how to cook is a lifelong process that is rewarding and challenging! Our series, cooking essentials, will explore the cooking basics of the professionals and instill the right foundational knowledge for you along your journey! In class, we will work together as a team to really examine each topic. Take one, take them all. This series is great for novices and experienced cooks alike. Hands-on
When: Tuesday, July 24
Time: 5:30-8 p.m.
Instructor: Lindsay Smith
Cost: $20 Member; $40 Non-member