Cooking class that teaches basic kitchen essentials, cooking fundamentals, knife handling skills, baking, pastries, soups, sauces and more
What You'll Get
- Culinary Life Initiative Cooking Class for One Person (Eight-Week Course)
- Culinary Life Initiative Cooking Class for Two People (Eight-Week Course)
Participants will learn basic cooking techniques to kitchen essentials. Cooking classes include a hands-on experience and opportunity to master the art of culinary. Individuals will also learn terms and kitchen fundamentals and study the origins of many famous and popular food concepts. Tutors will also teach how to prepare food concepts within the following categories of American, American Gourmet, Asian, Asian-Orleans, Cajun, Creole, Italian, Mediterranean, Mexican/Latin, Soul Food and World Cuisines, and more. Participants will also learn how to baking and master the art of patisseries.
Each person will receive:
- Culinary Life Initiative Guide & Handbook
- Culinary Life Initiative Apron & Hat
- Knives, Cutting Boards, Towels, Cleaning Solutions will be provided
- Certificate of completion for each module successfully completed.
Baking Soda vs. Baking Powder: Two Ways to Blow Baked Bubbles
What distinguishes baking soda from baking powder, and which one is more delicious? Impress your classmates by gently explaining the difference with Groupon’s help.
Without baking soda or baking powder, most baked goods would be dense, flat, and gummy. Both substances are leaveners, meaning they create carbon dioxide (CO2) bubbles that make cakes, breads, and cookies rise. And both are odorless, white powders that contain sodium bicarbonate.
So, what’s the difference? Baking soda is simply a fun nickname for sodium bicarbonate (NaHCO3); it contains nothing else. Sodium bicarbonate only produces carbon dioxide when it reacts with an acid, so recipes that use baking soda must also contain acidic ingredients such as lemon, yogurt, buttermilk, or even unsweetened natural cocoa powder. Baking soda starts producing carbon dioxide as soon as it’s mixed with wet, acidic ingredients, so it’s important to bake right away before the bubbles pop and their precious gases escape. (For a dramatic illustration of this action, consider the classic childhood science project of blending baking soda and vinegar to make a “volcano” overflow.)
Baking powder, on the other hand, is a mixture of sodium bicarbonate, powdered acid salt (which will often show up as a sulfate or phosphate on the ingredient label), and cornstarch. Since the acid needed to produce carbon dioxide is already mixed in, baking powder can be used in recipes that don’t contain other acidic ingredients or when you want to make a working model of a long-dormant volcano. Most baking powder is labeled “double acting,” which means that it contains two types of acid. The first is a fast-acting acid that produces a small amount of carbon dioxide when stirred into wet ingredients. The second begins to react at high temperatures to produce carbon dioxide in the middle of baking, adding extra fluffiness.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Course is located inside Stepping Stone Kitchen. Reservation required. Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 180 days. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.