When you go to a good cooking class, you come out of it with more than a handful of recipes. In fact, that’s why I like to go to cooking classes, for the tips–the asides that are tossed out between the chopping and the frying.
This past weekend I attended a class taught by the fabulous Evan Kleiman of Angeli Caffe fame and of KCRW’s Good Food. It was part of the cooking classes put on by Anne Willan, founder of La Varenne cooking school in France, which has moved, in a new incarnation, to Santa Monica. I thought I’d share some of what I learned.
Do you know the “shaky bowl” method for peeling garlic? Check it out!
And the best way to mince it? Use a microplane! (Why didn’t I think of that??)
How about this innovative way of separating yolks from whites? Nuts, right?
No video for this one, but Evan taught us the quickest way to caramelize onions. Toss sliced onions in a pan with oil (or butter) and some water, cover and cook until the onions are soft. Cook a little more, uncovered, until the water is gone and the onions are deliciously browned.
A store selling all sorts of cool things is Cube, on La Brea. You can order goodies on the website. Great for the holidays.
Want to know everything there is to know about olive oils (and other stuff)? Go to Zingerman’s website and poke around for a good education. Great mail-order source, too.
If you can’t make it to the farmers market, you can still get your fresh produce thanks to The Farmers Market Fairy. Evan swears by her!
And a great tip from me to you: Check out other La Varenne cooking classes and website!
Here’s a little something Evan Kleiman taught us how to make:
That’s it for today’s tips! See you next time!