Cooking Classes
Each class is a single session running from 10 am-1 pm unless otherwise noted and costs $125 per person. Classes take place in Forest Hills (Queens), NY.
– Introduction to Activa Transglutaminase in the kitchen. Transglutaminases are a family of enzymes that are used for cross-linking proteins in culinary preparations, essentially working as a natural glue. They can be used to create flourless gnocchi, chicken skin crusted fish, mozzarella noodles, and a variety of other delicious and unusual creations.
– Sunday, March 23, 2008
– Monday, March 31, 2008
– Sunday, April 13, 2008
– Exploring Methocel: An in-depth look at the family of Methocel products which are used to create thermoreversible gels, foams, and a variety of sweet and savory crisps.
– Saturday, April 5, 2008
– Gelatin and Pectin: These are two commonly found and often overlooked hydrocolloids with uses ranging from gelatin clarification to pectin encapsulation. Sometimes the easiest answers are right in front of you.
– Sunday, April 6, 2008
– Saturday, April 12, 2008
We will be traveling for the second half of April/beginning of May so the next round of classes will begin in mid-May. Schedule will be posted in the second half of April. Private lessons may be arranged by individual appointment. Please email us for more information.
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