Cooking technique package: Overview of Eggs, Pates and Pasta at KitchenLab

Summer is almost here and you will get a feel of it with kitchenlab’s June schedule. They are focusing this month on cooking techniques.

This course will be given by
Karim Bibi

You will learn:
– 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 or to make a reservation:
01.587.870
info@kitchenlabo.com