Join Chef Ian Knauer for an exploration of science fundamentals in the kitchen. In the spirit of McGee and Alt-Lopez, among many others, apply these principles for greater freedom and creativity in the kitchen!
Salt: In this class we will cover the science of using salt, including why and when to salt, and cookery that is salt based: Brining and preserving, Salt baking, salt roasting. BYO!
Salt curing - gravlax, miso cod
Lacto fermentation, sauerkraut or giardiniera
Salt Layering - Caesar Salad
Brining - Pork Chop
The Timing of Salting - night before and last minute
Salted water boiling - green beans