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Kitchen Fundamentals - Salt Fat Acid Heat

Kitchen Fundamentals - Salt Fat Acid Heat


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Description


The emphasis of this 4 week cooking course is to give you an overview of four Kitchen Fundamentals – how food responds to Salt Fat Acid and Heat.

Additionally you will be taught how to recognise different sensory cues while cooking – the sound of meat sizzling, the sight of the colour of freshly cooked beans, the pasta water that tastes of the sea, the feel of the heat radiating from a pan and the smell of exquisitely dried oregano – but most importantly you will learn COMMON SENSE, how to develop yours in the kitchen and how to use it properly when cooking.

Each week we will cook several recipes specific to the information we cover in class.  We will experiment with some simple ingredients and techniques to reinforce learning.

In addition you will develop skills in the following:

  • Care and management of the kitchen work space
  • Care and management of basic kitchen equipment such as chopping boards, knives, peelers, mandolines, cookware, blenders, stove tops, pots and pans and ovens.
  • Basic knife skills
  • Understanding flavors and balance of taste
  • Understanding different heat sources
  • Understanding and following a recipe
  • How, why and when to measure and weigh ingredients
  • Planning and shopping for meals
  • Making the most of local Farmers Markets
  • How to shop so that you always have the ingredients for an easy meal
  • How to make soups, salads and dressings
  • How to make a simple sauces
  • How to cook, dress and serve pasta like an Italian
  • How to roast a chicken like Thomas Keller
  • How to select, store, prepare, cook and serve a variety of seasonal vegetables
  • How to set a table
  • How to present food to the table

At the end of four weeks you will have an improved understanding of what all good cooks need to know – the fundamentals of how food responds to salt, fat, acid and heat, how flavour works and the ways in which these elements underwrite good cooking. 

Whether new to cooking or already an experienced cook, you will become more capable of making better decisions while cooking generally and you will find that this knowledge will improve the quality and flavour of the food  you prepare overall.  

This cooking course is based on Samrin Nosrat’s excellent and widely acclaimed book, Salt Fat Acid Heat (Simon and Schuster, 2017).  I think this very approachable work is so profoundly good, so very right (the awards speak for themselves) and so refreshing in its articulation, that I have decided to bring her teachings to my own students keen to learn the fundamentals of good cooking.

You will learn how to select, care for and use simple kitchen equipment, how to shop, stock a pantry and a fridge, how to store food properly and how to create inspirational meals from simple seasonal ingredients. You will be peeling, chopping, slicing and dicing, roasting, baking, simmering, boiling and sautéing before you know it!

This practical, fun program will leave you loaded with achievable ideas for weeknight dinners and simple entertaining.

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What you will learn
  • Care and management of the kitchen work space
  • Care and management of basic kitchen equipment such as chopping boards, knives, peelers, mandolines, cookware, blenders, stove tops, pots and pans and ovens.
  • Basic knife skills
What you will get
  • Light Refreshments are served throughout the class
  • An apron is supplied for each class
  • All ingredients and cooking equipment are provided and a note book and print copy of recipes

What to bring
  • A pen and a notebook. Simple wine is supplied but some students like to bring a bottle to share and enjoy with the meal.
What to wear

Please wear closed, flat shoes

Appropriate for

We believe that anyone who loves to eat can learn how to cook well - just bring your passion for good food; no pre-requisites


www.elizabethpeddey.com.au


Basically, we believe, anyone who loves to eat can learn how to cook well.


Elizabeth Peddey Cookery School is a place for people of all skill levels to learn the art of good cooking.


We approach cooking as a practical and social skill, one that promotes a healthy lifestyle and is fundamental to the enjoyment of good food and wine.


Our philosophy is all about gaining confidence in the kitchen. We believe that learning about every aspect of the food you prepare will not only make you a better cook but will help promote a healthier lifestyle.


Have a look at our video promoting our Italian Cooking Tour 2018 - 

https://www.youtube.com/watch?v=M9frgxqWw44

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Refund & Cancellation Policy

REFUNDS
1. You may only terminate the contract in the circumstances set out below.
2. You may only terminate the Contract if you give the School written notice of termination and the School receives such notice not less than 28 days before the start of the course.

3. Provided that the School has received your notice of termination prior to the deadline, the School will refund any fees paid subject to a $50 administration fee for one day classes, or $100 administration fee for a 5 week course. Alternatively you may transfer to another date.
4. Bookings cancelled within 28 days of the start date of a course are non-refundable and non- transferable. However, you may send someone in your place.
5. You may terminate the contract (and have all monies paid returned to you) at any time during the period ending on the day falling 14 days after the date of the Contract. Notice of the termination must be in writing. To be effective the notice must be posted or delivered not later than the last day of the 14 day period set out above. If you start attending the course before the expiry date of this period you will lose your right to terminate. 

6. The School will be entitled to cancel any course at any time subject to the repayment of any deposit and fees received in respect of the course or the part of the course which has been cancelled.

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Terms & Conditions

Terms & Conditions

1. Contract 1.1. The terms of the School’s price list and these terms and conditions constitute the terms of the legally binding contract (“the Contract”) between you, the student and Elizabeth Peddey School of Cookery and Gastronomy (“the School”).

 

2. The Course

2.1. You must comply with all rules and regulations issued by the School from time to time. 2.2. The School will be entitled to change the timing and/or content of any course and to substitute any teacher at any time.

 

3. Fees
3.1. Payment for all courses must be paid in full for your place to be secured unless otherwise stated. 3.2. No refund will be made if you subsequently fail to attend all or any part of the course (and the School is unable to reallocate your place). Please see section 5 for details.

 

4. Your Conduct
4.1. If the School considers that you have behaved in an unacceptable manner, the School will be entitled to require you to cease to attend any course. If the School is unable to reallocate your place, no refund of fees will be made.

 

5. Termination
5.1. You may only terminate the contract in the circumstances set out below.
5.2. You may only terminate the Contract if you give the School written notice of termination and the School receives such notice not less than 28 days before the start of the course.
5.3. Provided that the School has received your notice of termination prior to the deadline, the School will refund any fees paid subject to a $50 administration fee for one day classes, or $100 administration fee for a 5 week course. Alternatively you may transfer to another date.
5.4. Bookings cancelled within 28 days of the start date of a course are non-refundable and non- transferable. However, you may send someone in your place.
5.5. You may terminate the contract (and have all monies paid returned to you) at any time during the period ending on the day falling 14 days after the date of the Contract. Notice of the termination must be in writing. To be effective the notice must be posted or delivered not later than the last day of the 14 day period set out above. If you start attending the course before the expiry date of this period you will lose your right to terminate. 

5.6. The School will be entitled to cancel any course at any time subject to the repayment of any deposit and fees received in respect of the course or the part of the course which has been cancelled.


6. Liability

6.1. You must not bring any items of special value onto the School’s premises. The School will not accept responsibility for the loss of any personal possessions.
6.2. The School will not be liable for any loss suffered by you which is indirect, special or consequential.

6.3. The School will not be liable for any loss suffered by you resulting from any event which is beyond the reasonable control of the School.

 

7. General
7.1. The Contract contains all of the contractual terms agreed between you, the invoice addressee and the School.

7.2. No failure or delay by the School in enforcing any of its rights under the Contract shall be deemed to be a waiver of such right.
7.3. The Contract shall be governed by Australian law.

ElizabethPeddey School of Cookery and Gastronomy

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