This is for a LifeLong Learners Class at Beatitudes Campus. It is six one-hour classes.
CLASS ONE
- Lock, Stock and Barrell: We take a basic unflavored stock, and steep one of the stocks with bay leaves, one with onion and garlic, and one plain – – then taste the difference.
- Old Spice: We taste old and fresh spices: Cinnamon, nutmeg, ground red pepper, salt, pepper
- Enhancements: We take some French Onion Soup from the Bistro, and add slow cooked onion, a slice of French bread, and top it with some shredded gruyere.
CLASS TWO
- Fluffy: We make one batch of crepe batter, then split the batter in two and add baking powder and baking soda to one of the mixes to see what the effect of leaveners does to the product.
- Chemistry 101: We talk about the millard reaction, why you acidulate water when poaching eggs, how corn starch works, beating egg whites, and similar obscure reactions.
CLASS THREE
- Pudding: We compare box pudding mix, to scratch pudding.
- Custard: We compare Birds Custard Powder to custard from scratch
- Lemon curd: It’s not all that hard
- Poached: We take a look at two, two and a half, three, and three and a half poached eggs
- Hard Boiled: We will talk about the best ways to hard boil eggs
- The Devil make me do it: We’ll take the hard boiled eggs and create deviled eggs.
CLASS FOUR
- Hashed Browns: Low heat vs high heat, raw vs semi-cooked
- Hot or Not: We’ll talk about when you use high heat or low heat in cooking steaks, French Toast, eggs, etc
- The Shape of Things: Why are certain cut into squares, triangles or circles. Using height on your food presentation,
CLASS FIVE
- The Five Mother Sauces: Bechemel, Hollandaise, Roux, Velouté, Bernaise, Tomato, Pan Sauce, and other child sauces of the Mother Sauces.
- Starches as thickeners: Not to add, and how not to add.
CLASS SIX
- Smoothies: Tips and Tricks
- Egg Nog: A simple holiday drink any time of the year
- Sangria: Several regional types
- Peanut Brittle: Microwave process
