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All About FAT

Kitchen Fundamentals - All about Fat


Book Now (http://weteachme.com/l/K9Yis1Mr)

Description

All about FAT is the second class in the kitchen fundamentals series based on Samin Nosrat's award winning book 'Salt Fat Acid Heat' and Episode 2 of her recent Netflix series of the same name.  You can view the trailer here: 

https://www.youtube.com/watch?v=2oKbs4jAf7M

Fat is the second element of good cooking.  It is fundamental to what all good cooks need to know.

The correct use of fat in cooking is what makes food taste so good. The different fats we cook with need to be understood in terms of how important each of these is on its own terms, as well as a cooking medium.  There is no better illustration of this than in the use of Olive Oil in particular

As well as learning about olive oil we will examine the use and importance of other fats such as some seed and nut oils, butter, and animal fats.

We will look at what fat is, the different sources of fat and the flavour of each of these and how fat works in cooking.  We will observe Fat’s capacity to affect texture and we will examine how Salt and Fat can enhance flavour.  You will learn how to practice using salt and fat to improve flavour and texture every time you cook

Some of todays recipes will come from northern Italy - these have been developed from the Netflix Episode 2 on Fat.  

You will learn to understand how the different fats used in cooking are particularly important to the flavour of the food prepared and  how good the food tastes when the right fat is used properly.

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What you will learn
  • How Fat affects the flavour and texture of the food you cook. More specifically you will learn how to prepare a classic meat ragu and dress it with pasta, how to make a fritto misto and or how to fry zucchini flowers, how to prepare a classic mayonnaise and how to prepare and dress a simple garden salad
What you will get
  • All students are served refreshments throughout the class, a hands on, small group cooking experience and a meal comprised of the dishes we prepare. Everyone goes home with a booklet of recipes and notes.

What to bring
  • No
What to wear

Please wear closed flat shoes suitable for the kitchen

Appropriate for

This class is suitable for beginner cooks wanting to learn the fundamentals of good cooking as well as more experienced cooks, wanting to refine their knowledge and understanding of fat and northern Italian cuisine

Course available

If you prefer you can continue in the course with us.


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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