Have you heard about magical aquafaba, the cooking water from neutral-flavored beans? It whisks up dramatically to resemble whipped egg whites and can be used as a substitute in a wide variety of recipes. In this hands-on class, Chance Claar-Pressley teaches you how to make aquafaba and use it to make herbed aioli, meringue cookies, and marshmallow fluff.
Schedule Sunday, Oct. 17, 3:30 – 5 p.m.
Fee $45 (Member $40)
Deadline Oct. 11
Instructor Chance Claar-Pressley