The Foundation – Fundamental Series – Week 4 – Fat, Salt, Acid, Heat
Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.
Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy! This class meets for 4 weeks on March 5th, 12th, 19th and 26th.
Week 4 – October 26th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make:
Olive Oil Tuna Confit with Salsa Verde
Fagioli ala Fiasco (Tuscan Cannellini Beans)
Caesar Salad with Grilled Romaine
Crusty Country Bread
Fresh Berries and Masala Zabaione
- Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
- Flavor-building and balance, using cured and pickled items to add depth of flavor
- How to handle fresh herbs
- Knife skills: dice, chiffonade, mince
- Curing, confit, grilling,
- Timing and organization/mise en place
- Plating & presentation