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4.07.08: The pastry class is full but the caramel class is not.
PASTRY
Who loves flaky dough? How come some doughs call for ice water and chilling and others can be used right away? What do you do with a cookie dough that gets too sticky to roll? How come sometimes your pie dough shrinks or melts? How come your galettes are soggy and or under-baked in the middle? How does dough become tough?
will be discussed, touched, listened & paid close attention to, rolled, baked and eaten in my second April class. Think buttery shortbread, pie and galette dough.
As great as cookbooks and blogs are, some baking subjects and techniques need hands-on learning. Body memory is created in my classes and personal instruction guarantees your strengths and weaknesses are addressed on the spot.
The Important Details:
PASTRY
Saturday April 12, 2008
12 Noon - 3 pm
$125**
Paulding & Company Kitchen
Emeryville, California
**The 2 assistant positions for the pastry class are full.**
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When was the last time you made caramel confidently? How many pots have you ruined? What is the difference between amber and burnt caramel? How much butter can you add, how much cream, and can you add both? What is caramel sauce and did you know that gastrique can be applied to sweet and savoury foods?
CARAMEL
is the subject of one of my next classes. Get more confident around this dangerous substance. Understand mounting and avoid crystallization. Taste the difference between various caramels, develop a taste memory for salts and dairy seasonings, and walk away with a caramel swagger.
CARAMEL
Saturday April 19, 2008
12 Noon - 3 pm
$125*
Paulding & Company Kitchen
Emeryville, California
Payment Information:
There is a direct Paypal link in eggbeater's upper left hand column, right under the "What's Next? San Francisco/Bay Area Baking & Culinary Classes on the Horizon: A Calendar" link. If you prefer to send me a check, send an email and request and address. **Please be specific about which class you are signing up for.**
*There are 2 spots in each class reserved for "assistant" positions at $65 each. These positions are offered to those people who might not be able to afford the class otherwise. Please email me directly if you feel you qualify-- do not register at this price unless you've emailed me first. You will come early to set up and stay late to clean up. You do not need previous or professional experience.
These classes will max out at about 15 people. Please check back in here to make sure you're not paying for a class that is closed. If, for any unforeseeable reason the class needs to be canceled, you will be paid back in full minus whatever fees Paypal takes. There are no refunds.
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Yes, my classes are thorough. Yes, I answer all your questions and some you don't even know you have.
Yes, I will be teaching more classes in the upcoming months
Yes: if you can't make it to these classes I will teach these subjects again, BUT I can't guarantee when.
Yes, I take suggestions for subjects!
YES, I CAN TEACH IN YOUR CITY. Contact me directly if you want me to teach near you.
Yes, you'll miss out if you keep saying, "I'll take the next class..."
If these classes filled up before you even knew about them--
Yes, please: sign up on my personal private mailing list by emailing me and asking. It's that easy to know first!
Isn't it time you understood the Whys as well as the Hows?
come one, come all, come hungry to learn!
excited to hear about your classes! But I am occupied both those weekends...please keep posting your opportunities here.
Posted by: C(h)ristine | 02 April 2008 at 12:30 PM
I love the photo of the pastry having been rolled on that wood surface with the metal contrasting. Gorgeous!
Posted by: Aran | 02 April 2008 at 03:35 PM
Just came across your site, it's great. I would sign up in a heart beat if I didn't live across the other side of the country. You seem like a fabulous teacher. Will enjoy spending some time visitng your site and catching up.
Posted by: Kim | 06 April 2008 at 06:06 AM
remember me? athen's amateur pie baking friend who uses more nutmeg than you prefer?
well, i don't bake pie much anymore in my new gluten- and sugar-free life, but i desperately want to learn to sharpen knives. would there be a class you're teaching in the next few months? i've got a whole collection that needs sharpening. i'm moving to the mountains where there will be no professional knife sharpener and it seems quite abysmal to consider the possibility of cooking all winter with dull knives. thanks for considering, shuna- i've enjoyed your website ever since the athen told me of it.
jaqxun at gmail dot com.
Posted by: Jaqxun | 09 April 2008 at 11:56 AM