Health Cooking Foundation Class for One or Two People from Bastyr University Clinic California (Up to 51% Off)

Bastyr University Clinic

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In a Nutshell

Whole-food cooking class in Bastyr University Clinic’s modern teaching kitchen

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. Online reservation required. Subject to availability. Classes available Feb 28th, March 28th, April 25th, May 23rd, June 27. Dates are subject to change and additional dates may be available May be repurchased every 30 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choice of:

  • Health Cooking Foundation Class for One Person
  • Health Cooking Foundation Class for Two People

Broken Sauce: The Scourge of the Saucepan

Smooth sauces can be surprisingly difficult for the home chef to master. Learn why with Groupon’s look at why sauces break.

A perfect hollandaise sauce is buttery and silky, a perfect complement to eggs. But under the wrong working conditions, it can become a chunky, oily mess—a broken sauce, in a word. Basic sauces such as hollandaise, béarnaise, beurre blanc, and mayonnaise are all emulsions, which take some practice to master. They’re the result of carefully mixing two substances that aren’t naturally soluble with one another such as oil and water. Whether you’re able to unite these stubborn opposites determines whether your sauce winds up as the crowning condiment of a fancy brunch or the inspiration to invent eggs à la frozen pizza.

To come together at all, an emulsion-based sauce needs to be actively mixed, usually by shaking, whisking, or blending. This breaks up its fats into smaller particles that can be suspended uniformly throughout the other ingredients. The arrangement of these particles is unstable, though: if the mixture gets too hot, the proteins will coagulate, and a drop in temperature will cause the fat to clump together and solidify. Somewhere a little below 180 degrees lies the ideal emulsifying window.

Another mistake cooks make is to add fat into the mix too quickly, causing it to snobbishly cling together instead of breaking down and dispersing. On the flip side, overblending also can cause problems: it breaks the fat down into too many particles, with the end result being that they want to spring back together. Using a whisk instead of a mechanical blender usually can help prevent that from happening. But if your sauce still breaks despite your efforts, you always can do what the pros do: go out for breakfast.

Customer Reviews

The cooking classes are amazing! You learn how to prep, cook and present healthy food for your family. I would highly recommend these classes for adults and for kids. All age groups are welcomed.
Jill S. · June 29, 2017
This was such a great experience! I purchased the Groupon looking for a fun date night with my husband, and it was perfect. The kitchen that the class was held in was spacious, clean and easy to work in. The cooking class instructor and the Bastyr students that assisted were knowledgeable, friendly and made the night very interactive. We tried recipes that were new to us and that were very tasty!
Heather H. · May 27, 2017
It was a lot of fun not to mention discovering a new way (healthy) to bake! I can't wait to take the next class. Everyone was so friendly and helpful. They have a lot of kitchens so we spilt up into groups and had fun baking and tasting. They do classes all the time but I can't wait for the Thanksgiving class.
Suzette L. · August 20, 2016

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