Getting comfortable in the kitchen means building up some level of intuition and that intuition allows you to free yourself from recipes and focus more on basic ratios. This class will teach you basic ratios for many important foundational recipes, both savory and sweet. In this hands-on session you’ll learn about the role that each ingredient plays in a ratio and in turn understand the “why” behind what happens when you’re cooking. After learning how many dishes are “built”, you’ll create a meal out of these dishes, prepared entirely based on these ratios.
Some of the dishes you’ll learn to prepare are: Homemade Mayonnaise, Mirepoix and Soffritto, Roux and Bechamel Sauces, Sausages/Meatballs/Burgers, Homemade Pasta, Biscuits, Custards, Ice Cream, Tart Dough, and Caramel Sauce.
Sunday, March 17, 2013 from 10:00 AM to 3:00 PM