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Description

This is the fourth class based on Samin Nosrat's Salt Fat Acid Heat cook book and Netflix series.
In today's class we lean on a modern Australian menu using different heat sources to examine the sensory cues of heat – sizzling, spattering, crackling, steaming, bubbling, the aromas heat produces and how it colours food.
Knowing how to read these cues is often more important than using a thermometer. You learn how to rely upon your senses - including how to use your common sense.
You will learn about browning ingredients and how this affects the flavour and texture of the food.

This class is an overview of a huge topic but it gives you great insight to the fourth element of good cooking – Heat.

Have a look here at the trailer to Samin Nosrat's new Netflix series: https://www.youtube.com/watch?v=2oKbs4jAf7M&t=1s

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What you will learn
  • Unlike Salt, Fat and Acid, Heat is flavourless and intangible but its effects are quantifiable.’ We will learn the sensory cues of heat – sizzling, spattering, crackling, steaming, bubbling, aromas and colouring. Knowing how to read these cues is often more important than using a thermometer. ‘All of your senses, including common sense will help guage heat’s affects on food. We will look at Browning and Flavour and Temperature’s effects on Flavour. We will learn how to use heat, different types of heat sources such as the stove top and the oven, and examine when we need gentle heat and when we need intense heat. We will experiment with cooking with water and try our hand at simmering, blanching, boiling, stewing and braising, grilling and roasting. This is just an overview of a huge topic but it gives you insight to the fourth element of good cooking – Heat
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 You will receive a note book and print copy of recipes Sampling of all the dishes we prepare, with wine An exemption from the washing up Please wear closed, flat shoes

What to bring
  • no
What to wear

Please wear comfortable closed flat shoes

Appropriate for

This class is suitable for beginner cooks wanting to learn the fundamentals of good cooking as well as more experienced cooks, who want to refine their knowledge and understanding of heat within the scope of Modern Australian food


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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Cancellation & Refund 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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