The Science of Cooking Well

This class will be taught by Chef Jeremy.  What causes mashed potatoes to become gluey and heavy instead of creamy and light? Why do roasts overcook? For something so elemental to our daily lives, cooking can get complicated once science takes over. The problem is that good recipes can only take you so far. Successful cooks benefits from the cook developing intuition and a sixth “cooking” sense in the kitchen. The truth is, great cooks don’t have culinary ESP, they simply understand the fundamental science behind why foods act the way they do, and you can to. This class is gluten free with hands on opportunities as desired. On the menu:

  • Classic Cobb Salad with Emulsified Sherry Vinaigrette
  • Braised Oxtail Risotto
  • Pan Seared Scallop with Beurre Blanc
  • Espresso Crème Brulee with Macerated Berries

Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than three months from the date of the class that you registered for. Please call the above number or contact  Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com if you have any questions. Thank you!

Date: 
Wednesday, May 22, 2013 - 18:00 to 20:30
Location: 
Cooking Classroom
Price: 
$30 per person