Two class series. First class, we pickle and preserve things in interesting and healthful ways. Second class, we use our delicious preserved stuff as ingredients in all kinds of dishes, plain and fancy.
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A 2-class series at the Cambridge School of Culinary Arts in Cambridge, MA.
Thu Sep 17 2009, 6:30PM-9:30PM
Thu Sep 24 2009, 6:30PM-9:30PM
I will definitely talk about the history of food preserving, preserving as it relates to nutrition, food safety in the context of preserving (aka "how not to poison yourself"), herbs and spices and seasoning, etc. Also knife skills demos, because knife skills are crucial to all kinds of food work, and we will have lots of cabbage to practice on.
I'm thinking that in the first class, everyone will make sauerkraut, and everyone will make applesauce and can it (as an example of canning). Beyond that, we'll divide and conquer to dry some fruits and vegetables and perhaps meats; make some kimchi, preserved lemons, and other vegetable ferments and pickles of various styles; do some dairy ferments including yogurt, kefir, and perhaps some cheese; and make corned beef (using Meat Of Known Origin, of course).
Then in the second class, after all the ferments have fermented for a week, we'll assemble some serious dishes around our stuff!
If you have questions about the class, feel free to ask them in the "comments" section below, or contact me via email.
Please sign up as soon as you know you want to take the class—the school needs to have a headcount, and if they don't get enough registrants for the class, they might cancel it!
Turkey Carcass Bone Broth
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