Cookaholics Bulletin Board

Every six months or so I do a lunchtime cooking demonstration at our local library. I'm scheduled to do one in early April, and I'm completely brain dead on an idea. My only source of heat are propane burners. It's a mix of attendees, but they are always appreciative. And, they get to eat my results.

I'm overdue on giving them a topic. Ideas?

Amy

Actually, I just had an epiphany. I'm going to recommend I do something on pan sauces. I could sous vide some chicken and beef prior, then sear and make sauces from some of my stocks, etc. at the event. I called Andy (who is very familiar with the program) to see what he thought, and he loved the idea. YIPPEE!

And, the best part is my nephew Austin (a budding chef) is visiting us that week, so he'll be my Sous!

Amy

Great idea. Pan sauces really, really bring a dish to a new level yet the vast majority of people are barely able to eke out "gravy", and most really aren't that hard.

Very nice plan. A good pan sauce will elevate any meal, and too few people know about them.

I took a class on basic pan sauces a couple years ago. It was very informative. I think we did 5 basic sauces and then add in's to make them your own. I think you have a winning idea.

Laurie

Makes me wish I was in Telluride

Very good, wish I could attend!

Thank you all for validating this is a good idea. Andy always tells me to keep it simple when I'm doing demonstrations like these. My thought is, simple is good, as long as it also really teaches. I feel so many people have an "inner culinarian" waiting to come out, they just need encouragement. I want to make these "mass-market" (by Telluride standards ) demos work for people who care enough to come to them.

Thanks guys,

Amy

Amy,

I once got a 30-minute cooking demo on how to shape, garnish and bake a proper Pizza Margarita from a Napoli bronze medalist which completely changed my pizza-making forever. Teaching one good technique is immensely valuable.

Other ideas, all around the "teach one simple technique per demo":

• making basic crepes
• making a proper vinagrette (you'd be surprised how many people don't know how)
• making aioli
• French rolled omlette
• proper pasta carbonara
• basic stir fry
• pad thai
• roux

Josh,

I've already done demonstrations on pasta carbonara and making vinaigrette (as part of a demo on making panzanella). I like the idea of a French omelette and crepes. I'll keep that in mind for next time.

Amy