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Decoding Delicious

The Food Lab: Science of Eggs

By Amanda On September 26, 2015 · Add Comment
Go way beyond breakfast and experiment with nature’s most versatile food–eggs! Learn about their amazing whipping, binding, and emulsifying properties and create delicious meals in the process. Menu: Goat Cheese and Rosemary Souffle; Beef Sliders with Quick Pickled Vegetables and a Side Salad; Cardamom Creme Brulee with Raspberries. House wines are included!
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The Food Lab: Science of Eggs

By Amanda On August 23, 2015 · Add Comment
Go way beyond breakfast and experiment with nature’s most versatile food–eggs! Learn about their amazing whipping, binding, and emulsifying properties and create delicious meals in the process. Menu: Goat Cheese and Rosemary Souffle; Beef Sliders with Quick Pickled Vegetables and a Side Salad; Cardamom Creme Brulee with Raspberries. House wines are included!
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The Food Lab: Amazing Eggs!

By Amanda On May 4, 2014 · Add Comment
In this class, we’ll experiment with eggs and learn how their amazing properties make them one of the most versatile foods known to man! To begin, we’ll learn some tips and tricks for classic egg preparations, and then we’ll try a variety of dishes that feature the amazing properties of eggs. We’ll use whole eggs, [...]
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♥ Vanilla Meringue Cookies

By Amanda On February 12, 2013 · 5 Comments
Meringue cookies are really something worth treasuring. They’re so light, it’s like biting into a cloud! A sugary, crispy, melt-in-your-mouth, can’t-eat-just-one cloud. Best of all, these delightful and unique cookies require only 4 ingredients and just a few minutes prep time. In fact, everything you need is probably already in your pantry! And you can [...]
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♥ Goat Cheese Soufflé (for Two)

By Amanda On February 11, 2013 · Add Comment
This light and savory soufflé is bound to impress! Perfect as a first course for a romantic Valentine’s dinner, serve this soufflé on top of a lightly dressed salad. The goat cheese really shines through in this dish, so if you and your beau are not goat cheese lovers, cut it back or use your favorite [...]
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Egg Foams

By Amanda On February 6, 2013 · 28 Comments
Egg foams are one of the natural marvels of food chemistry. Simple egg whites can expand six to eight times in volume when whipped! Fascinatingly, egg whites have been used to make foams since before the Renaissance (read: before the whisk was even invented)! Our ancestors used a variety of surprising techniques to foam egg [...]
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