How To: Food Chemistry
Submitted by Mary Upham on Wed, 11/25/2009 - 12:53pm.
Dec 5 2009 - 11:00am
Dec 5 2009 - 12:00pm
Location:
Just Food Co-op Community Room, 516 Water St S, Northfield
How to: Food Chemistry
Why does bread rise? What is the difference between bread flour, pastry flour and all purpose? Are milk and water interchangeable in a recipe? Learn why some things work and others don’t in home cooking. Participants can come with questions or recipes they’d like help with. Instructor: Martha Jirovec
Saturday, December 5, 11 a.m.–12 p.m. in the Just Food Event Space
Cost: $12; please preregister at the front of the store.
