with Michael Laiskonis
Professionals $100 • Students & Alumni $60
Milk and its constituent dairy products are among the most widely used products in both the sweet and savory kitchen. In this class, students will see this seemingly simple yet chemically complex ingredient broken down into its most basic components, in order to better understand how they behave when applied to any number of cooking methods. Demonstrated recipes and methods will include: Cultured Butter, Fresh Ricotta, Financiers, Brown Butter Ice Cream, and Roasted White Chocolate.
Students and alumni should register with customer service at 212-847-0770 or email firstname.lastname@example.org.