Cooking Methods Workshop: How Heat Works

Heat is the very basic element that we use to change the chemical composition of food to make it more palatable and digestible.

In this two-day workshop we are going to talk about everything heat.

How do we use heat to cook? What is the Maillard Reaction and Caramelization; and the difference between the two. Dry heat vs. Moist heat – and combination heat. Different types of heat transfer: conduction/convection/induction/radiation. And the basic cooking techniques – What are they, what are they best for, and tips and tricks to get the most flavor out of food using nothing more than heat

This class is a combination of lecture, hands-on, and demonstration and is for any skill level. We will be eating everything we make – using all of the different cooking methods.

On the menu:

• Day 1 Dry Heat + Braising – Baking/Roasting, Saute, Stir-fry, Shallow Fry, Deep Fry, Grill/Broil; Braising
• Day 2 Moist Heat + Stewing – Simmer, Poach, Boil, Blanch, Steam; Stewing