Parchment Paper, Pies, & Perfection
Marissa Cheng, Jessica Lee
Enrollment limited: advance sign up required (see contact below)
Signup by: 05-Jan-2004
Limited to 10 participants.
Participants welcome at individual sessions (series)
Prereq: (None)
Fee: 5.00 for materials, per session
Bake with us and learn about the chemistry behind flaky pie crusts, yeast that actually proofs, and meringue that doesn't collapse. Supplementary fun readings by Jeffrey Steingarten, Harold McGee, and others. All equipment provided (bring your own apron); finished products to be consumed by and distributed among participants.
Location: New House 6, 5th floor kitchen (French House)
Contact: Marissa Cheng, (617) 721-4646, awol@mit.edu
Sponsor: Marissa A Cheng, NEW HSE, FRENCH # 502, 617 225-7683, awol@mit.edu
First Session: Sticky Buns
Marissa Cheng
We'll make sticky buns from scratch with a yeast dough - learn about yeast doughs, gluten, and how to make your yeast proof.
Wed Jan 7, 07-09:00pm, New House 6, 5th flr
Second Session:Pies
Marissa Cheng
What makes a pie crust flaky? When should you use a lattice crust? We'll cover fruit pies, custard pies, meringue pies, savory pies - the whole nine yards.
Thu Jan 8, 07-09:00pm, New House 6, 5th flr
Third Session: Meringues, Genoise, and Piped Icings
Marissa Cheng
Why can you whip egg whites and end up with meringue? Why can you whip cream and end up with whipped cream - and when have you whipped it too much? We'll make macaroons, genoise, whipped cream, and frost our genoise with an icing gun.
Fri Jan 9, 07-09:00pm, New House 6, 5th flr
Latest update: 04-Dec-2003
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