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Science of Cooking- FAT!

Join Chef Shelley Wiseman for an exploration of science fundamentals in the kitchen. In the spirit of McGee, Alt-Lopez, and Samin Nosrat among many others, apply these principles for greater freedom and creativity in the kitchen!

Fat plays many important roles in cooking, whether used in small amounts for searing, or large amounts for frying or poaching. BYO! We will cover:The flavors of Fat, a tasting High Temp Vs. Low Temp Fat Cooking - French Fries, Duck Confit, Emulsions - mayonnaise, Glazing, Fats in Breads, Finishing Oils, Fats in Pastry.

Join us!

Earlier Event: August 22
Tomatoes!
Later Event: August 23
Summer PIes with Debbie Croll