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5111 Baymeadows Rd Ste 16, Jacksonville

Arpita's Cooking Class for One, Two, or Four at Raja Indian Spices (Up to 48% Off)

Up to 48% Off
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Cooking enthusiasts learn new skills of cooking gluten-free vegetarian dishes under the watchful eye of experienced instructors

Customer Reviews

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.
18 ratings15 reviews
March 28, 2019
No written recipes to take home with you and no actual cooking, you just sit and watch and get to eat a small portion of what is prepared. The food was delicious and the instructor was informative
2 ratings1 reviews
December 31, 2017
Outstanding. Good teacher. Great food.

What You'll Get

Choice of:

  • Arpita’s Cooking Class for One Person
  • Arpita’s Cooking Class for Two People
  • Arpita’s Cooking Class for Four People

Classes are held on Fridays, Saturdays, and Sundays at 4–6 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.

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Reservation required. Limit 2 per person, may buy 2 additional as gift(s). May be repurchased every 30 days. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Raja Indian Spices

Class, Cooking Class, Fun or Leisure