July, 2024
This Is A Recurring Event- Event 1 / 216th November 2024 10:00 am
Event Details
Curing & Fermentation Basics Re-discover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen. This cookery class does come with
Event Details
Curing & Fermentation Basics
Re-discover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen.
This cookery class does come with a health warning: once you have acquired the skills of curing & fermentation, it will become addictive.
- You will learn how to cure your own bacon & guanciale.
- Using the freshest seasonal fish, you will make gravadlax, pastrami-cured or beetroot cured fish.
- We will discuss dry aging bags and curing, fermenting and dry aging in your fridge.
- We will show and tell nduja, air dried meats & cheeses.
- We will talk about dehydrating ferments & uses in cooking, cured egg yolk and uses.
- We will discuss Garums – varieties, origins, times, temperatures, storages, and their uses.
- At the end, and throughout the course, there will be a tasting session of a variety of products we have talked about and made.
All ingredients, aprons, hot and cold drinks are provided
Time
(Saturday) 10:00 am - 4:00 pm
Future Event Times In This Recurring Series
16th November 2024 10:00 am - 16th November 2024 4:00 pm