One or Two Cooking Class or Children's Cooking Class for Two at The Kitchen Academy (Up to 56% Off)

Up to 56% Off
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Customer Reviews


(11 ratings)

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

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Will O. · 1 review
· March 18, 2017
great fun experience

SU

Silvana U. ·
· March 13, 2017
Carla is awesome! This was a great experience for my kids!!!!!

MR

Michelle R. · 9 reviews TOP REVIEWER
· February 27, 2017
Great recipes..fun night

What You'll Get


Choose from Three Options

  • C$49 for entrance for one to cooking class (C$100 value)
  • C$89 for entrance for two to cooking class (C$200 value)
  • C$42 for children’s cooking class entrance for two (C$90 value)

French Mother Sauces: The Taxonomy of Taste

Most sauces, especially French ones, can be traced back to one of five bases known as the mother sauces. Here’s some insight into what makes up these fundamental ingredients.

A French dish without a sauce is like Frankenstein’s monster without a bolt of lighting to give it life. For centuries, even the most intricate French cuisine has stemmed from a foundation formed by the five mother sauces: béchamel, velouté, espagnole, tomate, and hollandaise. The sauces earned the “mother” moniker because each sauce can be further adapted to create different “child” sauces. Each possesses its own unique flavor profile and texture to serve different types of dishes.

Béchamel: from a base of milk thickened with a white roux, béchamel forms a rich texture that can become a variety of cream or cheese sauces such as mornay.

Velouté: velouté is similar to béchamel, trading milk for veal, chicken, or fish stock to create a savory, velvety complement to proteins. Velouté has several families of child sauces that derive from veal-, chicken-, or fish-stock base.

Espagnole: although it’s rarely served in its basic form, this brown sauce made from veal stock thickened with flour has more child sauces than any other, from demi-glace to bordelaise to onion sauce.

Tomate: this sauce begins with a base of fresh, ripe tomatoes thickened with a roux. This roux is what differentiates the French tomate sauce from Italian sauces. Depending on how it’s seasoned, the tomate sauce can form the basis of Creole, Spanish, or Portuguese sauces.

Hollandaise: hollandaise is an emulsion of egg yolks and clarified butter. It’s also a hot emulsion, which differentiates hollandaise from mayonnaise—a cold emulsion of egg yolks, oil, and a plastic jar.

The Fine Print


Promotional value expires 90 days after purchase. Amount paid never expires. Registration required. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About The Kitchen Academy


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