How Heat Alters Food & Cooking Methods
Time & Location
About The Event
In this demonstration style class, Dave will talk about and demonstrate liquid and dry heat cooking methods - how each work and how different applications are better suited for different foods. Then he will talk about what caramelization and the Maillard reactions in food are, how they alter food, the best ways to achieve maximum flavor from these reactions, and different ways these reactions are used in cooking (some that you see/eat everyday but may not even consider!). The run time for this demonstration style class will be one hour approximately.