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
Completed by 9 learners
  There are no upcoming classes.
Class

60 minutes

per class

Meets once

10-15

year olds

1-6

learners per class

per learner

How does aOne-Timeclass work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
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Description

Class Experience

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.  
No homework
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.

Teacher

Jane TomlinsonFood Science and Cooking
151 total reviews
93 completed classes

About Me

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... 
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