You love food, and you love to cook. But what is really going on when you grill a steak, or boil an egg? How do different techniques like sous vide, vacuum sealing, pressure cooking or precision induction cooking work, and why do restaurants use them? How can they be used at home to improve your cooking results, and how do you figure out where to even start if you want to expand your repertoire?
Aspen Science Center and Cooking School of Aspen have joined forces to create a new program, Science of Cooking. Learn about food preparation while you enjoy a four-course meal paired with wine. This ongoing series combines the science and art of cooking with the joy of delicious food, wine and conversation while you learn some new ideas to impress your friends.
This Month's Menu and Theme: Smoking, Curing & Preserving Lox & Confetti Cured Salmon-Tomato-Onion-Caper-Salt Dried Egg Yolk-Chive-Citrus Cream Kim Chi Fried Rice Fermented Napa Cabbage-Go Chu Jang-Plum Pickled Caramelized Onion-Mung bean Sprouts-Poached Egg Duck Three Ways Smoked Breast-Confit Leg-Giblet Sausage Demiglace-Salt Baked Potato-Pickled Blueberry-Arugula Elephant Ears Fried Dough-Cinnamon & Sugar-Strawberry Jalapeño Preserves-Basil Whipped Cream