‘Overview of Eggs, Pates and Pasta’ Cooking Class at Kitchenlab

November is not only the month that Winter starts here in Lebanon, but it’s also the month of great dishes with a lot of varieties.

This course will be given byEddy Maroun
Karim Bibi

You will learn how to make:
– The anatomy of an egg; Albumen, chalaza and yolk
– Cooking eggs; scrambled, omelets and poached eggs
– Defining gluten and its role in cooking
– Defining ratios and methods of making pates: sabler, fraiser and creaming
– Shortcrust Basics; brisee, sucree and sablee
– Introduction on pasta
– Types of pasta; fresh, dry and stuffed
– Semolina flour, tippo 00 flour, and pasta ratios
– Shapes of pastas

For more information
01.587.870
info@kitchenlabo.com