Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
Choose from Three Options
- $205 for an in-home cooking party for up to six people ($345 value)
- $110 for an in-home cooking class for two people ($190 value)
- $165 for an in-home cooking class for four people ($280 value)
Carol Pock, a chef and author of “Recipes for the Heart ,Morsels for the Soul,” travels to clients' homes to conduct hands-on cooking parties. Groups learn to create gourmet dishes such as mosaic onion tarts, succulent salmon, and crème brûlée. The following menus are available:
Menu One: Chicken
- Terra chip Mediterranean chicken or Brazilian chicken cutlets with tropical mango sauce
- Arugula salad with oranges, pomegranate seeds, and goat cheese
- Chocolate challah bread pudding
Menu Two: Seafood
- Succulent salmon or sun-dried tilapia with parmesan cheese and orange quinoa salad
- Crème brûlée with chocolate sauce and peaches
Menu Three: Vegetarian
- Sweet potato-chickpea cakes
- Asian pear salad with cashew-poppyseed dressing
- Roasted eggplant with yogurt sauce
Menu Four: Appetizers
- Mosaic onion tart
- Apple grilled baguette with salted caramel
- Portobello mushroom and tomato pesto stacks
- Stuffed artichoke with honey-lime dressing
Umami: Science of a Hidden Flavor
Sour, sweet, bitter, and salty don’t cover the entirety of human taste. Let Groupon teach you about a fifth flavor only recently recognized by science.
In a single bite of sushi, you're likely to taste a kaleidoscope of flavors: the sweetness of pickled ginger, the sourness of rice vinegar, the saltiness of soy sauce. You may notice, however, that that salty quality isn't quite the same as if you'd sprinkled on table salt or stored the fish in an empty potato-chip bag. There's an extra dimension to the flavor, something richer and more satisfying. This is called umami, and it's the fifth of the basic tastes perceived by the human tongue. (An obvious sixth, spicy, is generally discounted by flavor theorists as merely a skin reaction—splashing a drop of intense hot sauce on your arm, for instance, will cause a similar feeling to “tasting” it on the tongue.)
The discovery of this final flavor began not in a lab but at the dinner table. In 1907, Kikunae Ikeda was sitting down to a bowl of dashi, a broth made from dried kelp. The Tokyo Imperial University chemistry professor began to wonder what made the soup so irresistible. It didn't taste like any of the four classic flavors or a combination of several; it was simply what he termed umami, based on the Japanese word for “delicious.” This curiosity led to years of chemistry experiments and unusual expense reports as Ikeda looked for the flavor of dashi in other world cuisines—cheese, meat, asparagus, and tomatoes all possessed this mysterious taste—and attempted to zero in on the one molecule these foods had in common. Finally, he discovered that what they all shared was glutamic acid, a protein that breaks down when cooking, fermenting, or ripening to form the essential amino acid L-glutamate.
L-glutamate explains much of the appeal of a properly cooked steak, an aged morsel of cheese, and, yes, a splash of soy sauce on a sushi roll. Because the glutamate molecules in the raw fish have not yet been broken down through cooking or aging, the L-glutamate lurking in the fermented soybeans fills in the missing heartiness and creates a blissful harmony of all five flavors.