A hands-on cooking class culminating in dinner served with wine and beer.
We invite you into the kitchen for this unique and empowering series of classes, taught by one of the most talented and passionate teachers we know, Samin Nosrat. You're welcome to take as many or few as you like, but the series is designed as an immersion and elements of each class will interplay with the others to help give students a comprehensive understanding of cooking.
In each class, Samin will describe and demonstrate for each element its roles and functions, basic science, and effects on taste in a dish. We'll taste and discuss thoughtfully in an effort to give our palates a bit of contextual understanding. And of course, because we believe so strongly in the power of experience (and muscle memory) you'll get a chance to put your new skills to use as we all cook a lovely meal together with the concepts of the day in mind.
You'll leave empowered and inspired to return to the kitchen, ready to refine your knowledge, and to look at food with a whole new perspective; with practice, you will become a more intuitive cook. Links to the full series: Salt, Fat, Acid, Heat
A handful of variables determine whether high heat or low, dry heat or wet, a covered pan or lidless, is best suited for a particular dish. Once you learn how to identify and approach these variables, decisions about what to cook, and how, at the farmer's market, butcher block, and in the kitchen will be a lot more straightforward and a lot less intimidating. In this class you'll learn a basic vocabulary of kitchen terminology and a streamlined way of thinking about heat and cooking methods.
HEAT will cover the following:
- Conquering your fear of high heat
- How to decide which dishes should be cooked over high heat, and which should be cooked over low heat
- Hot and fast versus low and slow
- Understanding the role of steam in cooking
- Understanding different cuts of meat and how they should be cooked
- Understanding sugars and starches in ingredients and how that dictates how to cook something
- Defining and simplifying cooking terminology: sauté, fry, braise, roast, toast, bake.
Together, we'll prepare a variety of dishes for dinner using different cooking techniques to demonstrate the principles of heat.
MENU (subject to change based on market offerings):
Grilled Summer Vegetable Salad
Pork Shoulder Slow-Cooked with Chilies
Fresh Shelling Beans with Herb Salsa
Chocolate Chip Cookie Tasting
Samin Nosrat creates community around food as a cook, writer and teacher in the Bay Area. From Chez Panisse to Tuscany, Piemonte to the northern coast of Iran, she has spent the past fifteen years immersed in a life of cooking and learning beside groundbreaking chefs, home cooks, farmers, writers and artists. Drawing on this broad spectrum of experience, she brings to her classes a sense of humor and joy as well as a deep desire to empower and encourage her students to find their own comfortable place in the kitchen. Her first book, Salt, Fat, Acid, Heat: The Four Elements of Good Cooking, will be published by Simon & Schuster in 2016.