Smoking, Curing & Preserving

The Science of Cooking

Aspen Science Center
Thursday 03-22-2018, 6:45PM - 9:45PM
Cost: $125.00
Seats available: 9
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