From the Traditional Cooking 101 series…
Description: Good broth is more than just simmering bones and some veggie scraps. Participants will learn cooking principles to reap maximum nutrients. Recipes will be given; variations and herbal add-ins will be discussed. Following the presentation, we will share a meal.
Why broth? Nutritive bone stock is the foundation of low-budget, health-conscious meals and complex, gourmet cuisine alike. We will discuss the difference between throwing some bones and veg in a pot with some water and creating a truly healthful cooking base or sipping side. In particular, we will discuss how to draw the nutritive gelatin, collagen, calcium, magnesium, potassium and minerals out of the bones effectively and create a refined, delicious final product.
Why jook? Jook (or rice porridge, or congee) is an easy and adaptable recipe that can be eaten anytime. This Chinese breakfast staple can be adapted endlessly. The addition of herbs can make jook a medicinal meal. Made with or without homemade broth, savory or sweet, jook is a delicious way to boost the health.
How to Make Broth: Kombu/Bone Broth
How to Make Jook: Nutritive Jook with Chinese Herbs
Chestnut & Apricot Kernel Soup with Lotus and Cress
Seasoned Mushrooms and Greens over Nutritive Jook with Chinese Herbs
Date: Sunday, December 4th, 11am-1:30pm
Location: Berkeley, CA
Space is limited. Please pre-register. Call 415.938.7421 to register or click below to pay and register online.