The Humble Complexity of Milk
Milk and its constituent dairy products are among the most widely used products in both the sweet and the savory kitchen. In this class with James Beard Award-winning Pastry Chef Michael Laiskonis, students will see this simple yet complex ingredient broken down into its most basic components, in order to better understand how they behave when applied to any number of cooking methods. Demonstrated recipes and methods will include: Cultured Butter; Fresh Ricotta; Ice Cream; Custards; and Mousses.
