Alex will be in Ottawa doing a guest chef dinner at Atelier Restaurant on March 28 and teaching classes on March 29, 2011. Please contact Atelier Restaurant: 613.321.3537 or email@example.com for reservations.
Sous Vide and Controlled Temperature Cooking
Tuesday, March 29, 2011 10am-12pm
Cooking under vacuum at controlled temperatures is one of today’s most popular techniques. This precision approach is an important tool for greater creativity in the kitchen. The key is proper technique. We’ll talk about how to cook safely and go through some examples of cooking times and temperatures for meat, fish and vegetables that work best for us. This class is solid foundation for controlled temperature cooking that will give you the tools to implement it effectively in your kitchen.
Tuesday March 29, 2011, 1pm-3pm
Activa is a game-changer in cooking today. We love the way it allows us to work with proteins by eliminating the use of plastic wrap and butchers twine during cooking and allowing us to create usable portions out of odd cuts and trimmings. We will look at it as a functional ingredient and a catalyst for generating ideas and expanding our horizons in the kitchen. We will demonstrate applications like chicken skin crusted sweetbreads, double cut skirt steaks, fish paves and shrimp sheets. We will also explore its uses in dairy applications from yogurt orbs to ricotta gnocchi.