"Any dietitian will tell you that a running foot of apple strudel contains four times the vitamins of a bushel of beans." ~ S.J. Perelman
As apple season hits its stride, come learn the magic of apfelstrudel with Thy Tran. Making strudel is a ritual of patience and love, yet you'll find that stretching the dough on your dining room table, coaxing it into a sheet thin enough to read through, is surprisingly easy. In this class, you'll master working with the strong, silken dough and then practice rolling it into layers around a filling of fresh apples, raisins and nuts.
While your strudel bakes, we'll conduct an apple tasting to learn about the promiscuous, delicious world of apples By the end of the evening, you'll know the difference between a Pippin and a Pink Pearl, a Granny Smith and a Gravenstein. More importantly, you'll understand which varieties are best for cider, sauce, pie or simply enjoying out of hand.
Strudel is an extremely versatile pastry, and it's one of those recipes that you'll want to pull out to prepare with friends and families during the holidays. With the variations you take home, you'll be able to explore sweet versions with fruit, nuts, poppy seeds or quark as well as savory fillings of potato, mushrooms, sauerkraut, salmon or eggs. We'll discuss different filling and rolling techniques along with substitutions for butter and eggs.
Although a few holes here and there in the dough are easily mended, please be aware that short, smoothly filed fingernails are ideal for this class. Also, remember to bring your favorite apron if you don't want flour all over your clothes.
Thy Tran, a San Francisco-based freelancer, makes a happy living listening, teaching, writing, cooking, traveling and, most importantly, eating. Trained as a professional chef, she established Wandering Spoon to provide culinary writing and instruction. Her 18 years of food industry experience across a variety of disciplines, including fine-dining restaurants, culinary academies, test kitchens of magazines and newspapers, cookbook publishing and community-based nonprofit organizations, provides a wide and deep view of the food world. Thy is also the founder and director of the Asian Culinary Forum, a nonprofit dedicated to educating the public about Asian food around the world.
18 Reasons (View)
3674 18th St
San Francisco, CA 94110
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|