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Home Ec: Understanding Salt. Acid, Fat, and Heat
18 Reasons
San Francisco, CA
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Home Ec: Understanding Salt. Acid, Fat, and Heat
Join us for the second round of Home Ec, Bay Area chef Samin Nosrat's five-class cooking school designed to develop a deeper understanding of the basic elements of cooking: Acid, salt, fat, and heat. This series is a response to your requests to learn more, make lasting relationships, and make a difference by cooking. Join us!

The series will meet five Sundays, starting April 1 and ending May 6th (note: we will not meet April 8). Classes run from 4 to 8 p.m, and each class includes hands-on cooking lessons, lecture and conversation, tasting, dinner, and a glass of wine.

Dates and Topics:
April 1: Pantry Basics and Knife Skills
April 15: Understanding Salt
April 22: Understanding Oil, Butter, and Fat
April 29: Understanding Acid
May 6: Understanding Heat

As a teacher of both professional and home cooks, Samin's goal is to give people the tools to become intuitive cooks and free them from the reigns of cookbooks, recipes, and measuring implements by helping them refine their palates, sensitivity in the kitchen, and understanding of basic kitchen science.  

The series is designed as an immersion and elements of each class will interplay with the other three to help give students a comprehensive understanding of cooking, and at the end of the series you will have the knowledge necessary to be a skillful home cook.

Each class shares a basic structure. Samin will begin by discussing the functions, basic science, and effects on taste in a dish of that class's element. You'll taste and discuss thoughtfully in an effort to give your palates a bit of contextual understanding.  Because we believe so strongly in the power of experience, you'll get a chance to put your new skills to use as we all cook dinner together with the concepts of the day in mind.  

You'll leave empowered and inspired to return to the kitchen, ready to practice your skills, refine your knowledge, and looking at food with a whole new perspective.  

Payment:Payment is set to a sliding scale, between $350-600 for the series. In order to provide a true sliding scale, we're offering a limited number of spots at each level. We ask kindly of you to please only apply for the level you truly can afford.

About Samin:
Samin's life has been molded by skillful teachers beginning with her mother, grandmothers, and aunts who made a home for her in their Persian kitchen. Over the past decade, her culinary philosophy has been shaped by the Chez Panisse Family. Butcher Dario Cecchini and farmer Bob Cannard have provided counterpoints on how tradition and nature intersect with the food we put on our tables.  Samin co-founded the Pop-Up General Store and the monthly dinners at Tartine Bakery. She is a down-to-earth and skilled teacher who knows how to make cooking accessible to everyone.

What Students Say About Home Ec and Samin
"These classes will change the way you think in the kitchen.  I've taken a lot of cooking classes over the years and stopped because I wasn't learning anything new.  I signed up for Samin's series because she's such a pleasure to be around and I was hoping to learn.  Learn I did!  The concepts she taught were simple and completely understandable.  The way fat, acid, and salt work together and counterbalance each other was fascinating.  The food we prepared was designed to demonstrate the concepts so that we could understand and remember.  There were several a-ha! moments.  It was worth every minute and every penny."

"Samin has an amazing knack for translating the inherent skills of a stellar restaurant chef to the everyday home cook.  While things like fat and acid might not sound all that sexy, you'll be amazed at how much better your cooking will be once you understand how they work.  If you have ever hoped to become more intuitive and less recipe-dependent in the kitchen, Samin's classes are perfect for you."

"Samin is more than a teacher, she is an inspiration. Her methodology goes way beyond recipes into how to think about cooking and even more importantly how to become a more visceral cook. The class I took with her has made me a much more confident and brazen cook!  Plus she is so much fun!"

Discussion

Location

18 Reasons
3674 18th St.
San Francisco, CA 94110
United States


Categories

Education > Business
Food > Food

Minimum Age: 16
Kid Friendly: Yes!
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

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