One French or Italian Cooking Class for Two or Four at GTA Caterer Inc (Up to 54% Off)

GTA Caterer INC

Value Discount You Save
C$190 50% C$95
Give as a Gift
Limited quantity available
5 bought

In a Nutshell

An experienced chef leads a hands-on French or Italian cooking class for two or four people

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. May be repurchased every 90 days. Appointment required. 48hr rescheduling notice required.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. All goods or services must be used by the same person. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • C$95 for a French or Italian cooking class for two (C$190 value)
  • C$175 for a French or Italian cooking class for four (C$380 value)

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 class can get warm since you are in a Kitchen. Dress appropriately :)
Lisa B. · August 31, 2015
Merchant Location Map
  1. 1

    GTA Caterer INC

    1341 Matheson Blvd. E

    Unit 2

    Mississauga, ON L4W 1R1

    +16472317031

    Get Directions

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