Another great session with Sarelle in our Israel Branch last Sunday night in Modiin! We Nine participants shared in our acclaimed "Eggs and Meringues, Artistically and Scientifically!
From all accounts, we all had a grand time learning from and working with Sarelle as she helped prepare us for the upcoming Pesach Holiday with an information and technique packed two and half hours all about tasty and beautiful kosher for Passover pastries.
In addition, we learned how to destroy the potential for salmonella without scrambling our yolks; temperature, structure, emulsifers, proteins, starches, ph and more. All the while, Sarelle shared her amazing professional techniques with us making the complex look easy! We learned piping, whipping egg whites, different types of meringues, how to make delicate French Macarons and fill cookies, use of a double boiler, how custards congeal, starch based and non-starch based custards!
Stay tuned for upcoming programs!
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