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A53

Basic Food Science: Better Flavor Forever!


   

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Umami-Rich Noodle Soup with Seared Pork Tenderloin and Perfect Soft-Boiled Egg
Salty Miso Caramels
Spicy - Nutty Brittle 

Why is roasting meat so much tastier than boiling it? How does sugar make everything from chewy caramels to snappy brittle? How do you boil a perfectly soft cooked egg? And what is that special chemical that makes some dishes so irresistibly savory? It's not alchemy, it's science! Come get hands-on with scientist-chef, Kimi Ceridon, and take a look behind the the principle that makes so many dishes so delicious. Learn the secrets of savory, the magic of Maillard, and the special science of sugar so you can master flavor-building and cook like a pro forever more. 

Class ID: 16180
Tuition: $59.00   Member Cost: $51.00   Materials Cost: $18.00
Schedule Information:
DatesClass DaysTimesLocationInstructor(s)
6/22/2017Thu6:00 PM - 9:00 PMBoston, BCAE  Map Kimi Ceridon 
Registration Closes On: June 22, 2017 11:59 PM



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Basic Food Science: Better Flavor Forever! Tuition: $55.00   Member Cost: $47.00   Materials Cost: $18.00  
Schedule : Tue 6:00 PM - 9:00 PM; 1 session on 02/21/2017 Instructor : Kimi Ceridon  Location : BCAE Location : 
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Basic Food Science: Better Flavor Forever! Tuition: $59.00   Member Cost: $49.00   Materials Cost: $18.00  
Schedule : Wed 6:00 PM - 9:00 PM; 1 session on 04/05/2017 Instructor : Kimi Ceridon  Location : BCAE Location : 
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