CLASS 2:  HOW TO TRANSFORM YOUR INGREDIENTS 

EVER STRUGGLED WITH THAT QUESTION “WHAT’S FOR DINNER TONIGHT?”Modern life is busy and demanding, and there is often little mental energy left for the business of cooking dinner, which is why Mel Barrett – The Bookless Cook – teaches people to think about cooking in a different way, and rely on know-how, not recipes.

The Bookless Cook®

Join me in the beautiful studio of interiors shop The Forest Bailiff for part two of a two-part series where I provide you with know-how to help you rely on your own judgement in the kitchen instead of step-by-step instructions.  We won’t be doing any ‘hands-on’ cooking, but, through a combination of explanation and fun practical exercises, I will help you become the sort of cook who can just open the fridge and rustle up a delicious mid-week meal.  
In this class we cover the practicalities of changing flavour and texture using heat, blades and other ingredients, as well as how to sequence tasks so you spend less time in the kitchen at the end of the day.   
I cover:
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how to enhance the flavour of certain ingredients
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how to add flavour to your dish
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how to create crunch
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how to cook meat so that it’s tender, not tough as old boots
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how to use gadgets which make changing the size and shape of your ingredients easier
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how to decide time, temperature and cooking method for yourself
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how to feel confident judging quantities
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how to work out the order of steps
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how to avoid food poisoning!
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Classes are for all levels of ability and experience, whether you’re a complete novice in the kitchen or a practised cook looking to make life easier.  You can do both classes in one day, spread them across several weeks, or just try the one class.  Class is being offered at a special introductory rate, valid for November 2018 only.

The Forest Bailiff

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CLASS 2: HOW TO TRANSFORM YOUR INGREDIENTS

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CLASS 2: HOW TO TRANSFORM YOUR INGREDIENTS

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