LLFW 303 - Cook Without a Book

Do you want the skills to whip up whatever you are craving? Don't be put off by the absence of a recipe. In this class, you'll learn the fundamentals of marinating, roasting, steaming, preserves, sauces, and baking as we discuss compatible ingredients, replacement ingredients, and how to combine foods based on flavor, acidity, texture, and cooking properties. Once you understand the basic science of cooking, it's easy to generalize the principles. Then look out, the only limit is your imagination! We'll practice what we preach as we make mustard and panko-crusted pork medallions with a ginger-nectarine compote and wild mushroom ragout. We will explore the ratio of oil to vinegar in the perfect zucchini-celeriac salad with lemon-dill vinaigrette and talk steaming fundamentals with our quinoa saffron pilaf. To finish off our evening, we will learn step-by-step how to make classic eclairs filled with chocolate and coffee creams. This class gives you the skills to be confident in your own kitchen.