PLANT-BASED KITCHEN ABC
We design a three-class course thinking about learning how to organize your purchases, your kitchen and how to carry out the procedures so that when you decide to cook you have everything at hand.
Let's show you: Basic kitchen equipment/ How to store inputs/Activate- Ferment-Dehydration
How to store seeds, flours, and doughs ready so that when cooking everything happens in a few moments.
Fermentation procedure to obtain cheeses, sourdough and from there come many recipes for daily cooking.
Understand fermentation times to maximize yours in and out of the kitchen.
In three meetings you will know where to start, how to manage time and your purchases.
You're going to make your own basic supplies. milks, flours, creams, cheeses, sweets, mother mass, from that starting point we create recipes that multiply and become healthy habits for you and yours.
Maximum resources in CRUDO!
Activated cleaning and seed utilization
Dressing and salad line-up
Mother Mass Quick Bread
Easy Mother Mass Pudding
Natural Fermentation Creppes
Mote corn tortillas, gluten-free
Thursday 19th, Friday 20th from 19.00 to 21.00 hours and Saturday 21 from 10.30 to 12.30 hours.
$3550 – You don't need to have experience or bring anything. Includes materials, recipes and tasting. Demonstrative class
Book your spot online
or find out more!
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