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The Gourmandise Blog

Uncategorized · March 22, 2017

The art of knowing what to do takes time to develop and an understand of how bread works, but so does hearing out other peoples’ most commonly asked questions (aka, those you may have been to shy to ask). Here goes!

WHAT IS A STARTER? Yeast is a collection of spores and live on every surface imaginable. Yeast can be collected and trained or cultivated in specific strands in a sterile and controlled environment…

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Whiskey 101 with Matthew Biancaniello

We sat down with Matthew Biancaniello, alcohol alchemist, in the middle of the Wednesday market, his canvas bags spilling with flowers, weeds and sprouting seeds, to discuss whiskey (it’s a tough job, but I’m willing to sacrifice on your behalf).

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How Whiskey is Made

Whiskey is, quite simply, distilled beer. The Scots use barley, your Kentucky Bourbon is made from at least 51% corn and Canadian Whisky’s got rye. These grains go through a series of processes to go from grain to alcohol -stay with us! Here’s who it works (we’ll go with single-malt Scotch’s life cycle as our example today):

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5 Pie Tips from Evan Kleiman

Making pie dough is deceptively easy, but were going to let L.A.’s pie queen Evan Kleiman share a few of her top pie tips before you work yourself into a tizzy:

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Uncategorized · March 11, 2017

How Irish Soda Bread Works

Irish soda bread did not originate in Belfast, just as potatoes weren’t indigenous to the green isles and tartans aren’t Scottish. The Irish picked up the soda bread tradition from Native Americans who had been leaving their breads with pearl ash, a precourser to modern baking soda. These loaves taste like a hybrid of a savory muffin and crusty loaf of bread, but they’re closer to your mama’s banana bread than a sourdough in their chemistry.

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