Food Science and Theory

Wednesday, September 20, 6-8:30pm


Ever wonder why your sauce breaks? Feel stymied by which salt to use? Curious as to why some recipes call for baking soda, and others baking powder? (And what’s the difference, anyway?) Find your answers here, in our brief examination of food science and theory. Though preparation of six recipes -- reverse-seared steak, butter sauce, green salad with Dijon vinaigrette, twice-fried potatoes, Parker house rolls, and chocolate chip cookies -- we will look at the rudimentary basics of cooking and baking (relying on the building blocks or salt, fat, heat, and acid) to become better home cooks.


Instructor: Deanna Fox

$69.00

Details

Details

Wednesday, September 20, 2017 6:00-8:30pm Instructor: Deanna Fox

Additional Info

Additional Info

SKU 42318

Reviews

Write Your Own Review

You're reviewing: Food Science and Theory

Tags

Tags

Use spaces to separate tags. Use single quotes (') for phrases.