Workshops Classes Get Smart If you ve ever thought it s never too late to develop new interests, take up extra hobbies or experience the thrill of learning something different, now is the time to get inspired by involving yourself in workshops and classes.
Many local Community Centres and Societies, businesses and crafts people offer a wide range of workshops and classes to suit all interests, age groups and budgets daytime and evenings 7 days a week.
Immerse yourself in a cooking class run by top chefs and learn how to prepare wonderful dishes for the family, discover how to nourish the soul and relax in yoga classes, capture your inner ambitions and join an acting class, splash some paint on a canvas and let your imagination run wild in an art class, throw some clay on a pottery wheel and make a mug in a ceramic workshop or experience the art of making pure and natural soap at a soap making workshop .the list goes on.
If you have been contemplating a workshop or class now is the time to come out of winter hibernation and investigate what is on offer in your area.
All you need is a dose of motivation, a sprinkle of enthusiasm and a cup full of passion - Debra Mar The Importance of Using Fresh Stocks- Olive Tree Cooking School Stock making is an essential skill to learn as there is a wide range of culinary dishes including soups, sauces, stews, braises, and rice dishes such as paella and risotto which rely heavily on their flavour as the foundation ingredient.
They are also used as a poaching liquid for foods such as fish and chicken.
The end result of these dishes is dependent on the quality and flavour imparted from the stock.
A correctly made stock enhances the quality of a dish in which it is used whereas a poor quality stock can ruin the whole dish.
Boosters and flavour enhancers will never substitute a well-made stock from fresh ingredients, and the pre-packaged stock tends to be weak and lacking a full-bodied flavour.
Stock making is a reasonably easy task if a few basic fundamental procedures are followed.
The end result should be a full-bodied, clear and fat free liquid with a distinctive main flavour whether it is chicken, fish, vegetable or beef.
Once the stocks are made they can be frozen and then defrosted as required.
The main characteristics of a good quality stock are Be clear and carefully strained Have a full-bodied recognisable flavour Be free of fat if you cool the stock then refrigerate overnight the fat will solidify on the top and is then easy to remove with a slotted spoon.
A simple ratio to remember is 5lts water, 2kg bones beef, chicken or fish 1kg vegetables equal quantities of onion, carrot and celery.
This commonly called a mirepoix.
Simmer beef for six hours, chicken for three hours and fish for twenty minutes.
Once the stock cooked, cool and strain gently through a very fine strainer or muslin.
They can then be reduced to a more concentrated flavour if you wish once you get to this stage.
Do not overcook the bones as the calcium will start to leach out and this will make your stock cloudy and bitter.
Added flavours Salt is never added to a base stock as they are commonly reduced for a specific dish and this would concentrate the salt flavour.
Bouquet garni is made up of a sprig of thyme, parsley stalks and a bay leaf.
These can be tied together with string or placed in a muslin bag so they can be removed from the stock once they have imparted the desired flavour.
Lemon juice and white wine may be used for extra flavour in fish stock.
Crushed black or white peppercorns may also be added.
- Gary, Olive Tree Cooking School Our feature Master classes for the next three months Macaroons, Risotto and PaellaBreakfast to Brunch, SoufflesBBQ Bootcamp, Pasta and GnocchiFast and Healthy.
For the busy family featuring, our one pan creations.
Cooking Duck Fast and Slowand more so come and get your hands dirty www.olivetreecookingschool.com.au for a full list of our classes and schedule.
For more information call Garry on 97088110 or 0427966007 Go to our web calendar and book in for ...
Making and decorating a Christmas Cake Making the best Christmas Pudding and Brandy Custard Making Gingerbread Houses Christmas Fare Menu...And don t forget the Macaroon classes.
Our feature Master classes for the next three months Macaroons, Risotto and PaellaBreakfast to Brunch, SoufflesBBQ Bootcamp, Pasta and GnocchiFast and Healthy.
For the busy family featuring, our one pan creations.
Cooking Duck Fast and Slowand more so come and get your hands dirty www.olivetreecookingschool.com.au for a full list of our classes and schedule.
For more information call Garry on 97088110 or 0427966007 www.olivetreecookingschool.com.au for a full list of our classes scheduleFor more information call Garry on 97088110 or 0427966007 88 GoodLife - Spring 2012...
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