This Week's A.C.E. Class

Post Date: 5 February 2015

Welcome to the latest edition of my blog.  This week I will be discussing what we will be preparing in my Cooking Basics 101 class this coming weekend.  We will also take up the topic of wet vs dry measuring cups.

 

Wet vs Dry Measuring Cups

This question came up in the last Cooking Basics 101 session, so I figured it may warrant a mention here.  What’s the difference?  Actually, none?  So why have them?  It basically has to do with handling your ingredients.

The dry measuring cups are designed to be filled to the top then leveled off with a knife.   They hold the exact amount specified.  Wet cups, on the other hand, are not.  There is some space above the top measurement line to allow for any jostling when carrying the cup, which you would not have with dry ingredients in a dry cup.

A.C.E. Cooking Basics 101

This week, instead of a salad we will be making a Minestrone soup, which is fitting for our winter weather and will give ample opportunity to practice knife skills.  On the dessert side, we will stay with no bake, creating a dessert with marscapone cheese and strawberries.  For the main event, we will be making pesto and baked Tilapia served on a bed of Quinoa.  For the Pesto, instead of basil and pine nuts we’ll be using baby spinach and walnuts, then spreading on the cooked tilapia before serving.  For the vegetable, we will be doing Broccoli with a Mustard Sauce.

Upcoming Classes

The winter classes have begun, and I have one more class in February and one in March.

February 26 – Thursday Evening – Dinner in Rome – Plum Center

March 21 – Saturday Morning - No Bake Desserts- Plum Center

To register for this class, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu