Science & Nature
Food Science: The Power of Steam and Making Pastry and Popcorn
Learning about the power of steam and how it is used in cooking as a raising agent to make pastries and other flour-based recipes; We will learn how steam is used to make delicious, stove-top, butter popcorn from scratch.
151 total reviews for this teacher
2 reviews for this class
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TEACHING POINTS: 1. Overview of states of matter 2. How steam energy works 3. Making clarified butter 4. Making stovetop popcorn 5. About dried corn and how steam energy is important in making popcorn 6. Mixing pie crust in class 7. How pie crust works 8. Steam as leavening in other kinds of cooking The class is a small group, and questions, comment, and stories from students are encouraged. I value students and always try to treat them as individuals. I will use discussion, video...
Students will learn about the principles of steam energy; about how steam energy is used in baking; and they will learn how to make clarified butter and how to use it to make natural, stove top, butter popcorn that doesn't burn. We will also be making a flaky pastry crust. We won't roll it out in class, but it will be ready to roll shortly after class, and a video will be provided with tips on rolling, filling, and crimping.
I began learning classic cooking techniques from my mother when I was a child, and that began a life-long love of classic, basic cooking. At this point I am very experienced and knowledgeable cook, and I am passionate about science. I regularly make stove top popcorn, pastries, and many other interesting dishes.
INGREDIENTS AND EQUIPMENT FOR DOUBLE CRUST PIE 3 cups flour 1 cup butter, cold 1/4 tsp salt ( or more if you are using unsalted butter) 1 cup water Plastic wrap that you can use to lay out several layers Large mixing bowl, measuring cups, table fork, and two knives ( or hand pastry blender and counter knife if you have those) FOR POPCORN 1/4 cup butter 1/4 cup popcorn (any kind--air pop, regular...it does't matter) Saucepan Small metal bowl or other heat-proof bowl (hot butter will get poured into it) 3 quart saucepan with LID
1 hour per week in class, and maybe some time outside of class.
Making this popcorn involves high heat and handling heated oil (clarified butter). I ask that parents make a careful decision about allowing their student to make this during class. The oil (including butter fat) gets very hot and could potentially cause burns. Cooking in the home should only be done with parental permission according to the rules of your home. Parents are welcome and encouraged to be a support to their child during class.
Jane TomlinsonFood Science and Cooking
151 total reviews
93 completed classes
Hi! I grew up in Australia, but I have been a citizen of the United States for many years. I have had education and experience in a variety of areas: * Formal Education: B. A. English; C. D. A. (Child Development Associates); Seven years of...