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