Binders. Souffle. Tempering. Nappe. How many ways to fuss with an egg... How many ways to love cream.....
Come join us for a 4 hour workshop to include a nice, intimate dinner with ten of your newest friends, prepared lovingly by us all as we learn. Also, wine, because, wine.
The goal is to get comfortable treating eggs in many different ways - from steaming to using as a binder (to set custards and other desserts) to how to use the yolks vs. the whites (and how to prepare them separately but then use them together) in various applications. We will talk about protein structure, reaction to sugars and an egg's ability to do so much more than just fry. We will also discuss the properties of Cream: using cream in vegetables (traditional gratins, etc), how to make your own creme fraiche, how to make ricotta and how to not break it the wrong way.
We will provide all the materials and the nourishment. Dinner will be served as we have our last half an hour Q&A session.
Cost: $125/pp; class limited to 10 people.
Due to the limited space in class and how quickly they occasionally fill up, please email Lisa at email@example.com to register.
Spring Coq au Vin
Savory Souffle w. wild arugula and pickled shallot salad
Salted Caramel Custard w. Black Pepper Meringue