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November 9th, 2016 from 5-7pm
Menu: French Onion Soup topped with Soufflé
Techniques learned in class:
We will master basic soup making techniques.
We will learn how to whip eggs from soft peaks through stiff peaks.
We will make a soufflé, that has been gently folded.
The techniques you will learn will include soup making, caramelizing onions and whipping egg whites from soft peaks through stiff peaks. And folding is a method of incorporating ingredients, not laundry in this class.
What to expect:
This class will last 2-2.5 hours. Class will be held during the Northside Farmers Market in the North Church kitchen from 5-7pm. Students are expected to bring their own chef's knife. All other items will be provided.
Menu: French Onion Soup topped with Soufflé
Techniques learned in class:
We will master basic soup making techniques.
We will learn how to whip eggs from soft peaks through stiff peaks.
We will make a soufflé, that has been gently folded.
The techniques you will learn will include soup making, caramelizing onions and whipping egg whites from soft peaks through stiff peaks. And folding is a method of incorporating ingredients, not laundry in this class.
What to expect:
This class will last 2-2.5 hours. Class will be held during the Northside Farmers Market in the North Church kitchen from 5-7pm. Students are expected to bring their own chef's knife. All other items will be provided.
