Dunn2Perfection

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In a Nutshell

Students learn barbecue, baking, French, Italian, and Chinese cooking techniques during classes and camps

The Fine Print

Promotional value expires Nov 8, 2014. Amount paid never expires. Reservation required. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. 24 hour cancellation policy. Four-day camp is valid for consecutive days only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Four Options

  • $49 for one cooking class for one adult ($99 value)
  • $89 for one cooking class for two adults ($198 value)
  • $350 for four days of kid's cooking classes for one child ($800 value)
  • $250 for kid's party package for eight children ($792 value)

    Children's four-day cooking camp takes place on Monday and Thursday mornings from 9 a.m. to 11 a.m. Adult classes take place on Thursday, Friday, and Saturday evenings from 6:30 p.m. to 8:30 p.m.

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.

Merchant Location Map
  1. 1

    Center

    3907 Calumet Avenue

    Suite 106

    Valparaiso, IN 46383

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By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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