what class do you wish you could go to?

[brazen20au]

i would love to go to the following:

an "asian" class - chinese, thai, indian etc etc. mix of recipes from the new books and new recipes, yUM!

A BREAD MAKING (oops am on my laptop, am not very good without a keyboard lol) course where you learn about general bread making skills as wel as thermomix specific info (though i probably wouldn't go to this given how little i make gluten bread now)

a gluten free cooking course that had a mix of current and new recipes and was educational about flours, gums, ingredients etc

[Chelsea (Thermie Groupie)]

Yes basic bread making would be good.  Especially if Isi was taking the class  .

I think some advanced classes would be good where you learn to make special pastries, dinner party nibbles, decadent desserts, cocktails etc.

[meganjane]

I'd love to go to a pastry masterclass - using TMX, of course, also Indian Vegetarian class, Sourdough class, Cheese making, Home brew making, Food presentation, Catering classes etc etc etc!

[Ceejay]

I'm going to all of MJ's classes!!!

[I Love Bimby!]

Make sure you let me know when they're on MJ  I'll come too.

Brazen, absolutly about the GF cooking one too.

My favourite so far was the Raw & Dairy Free Chocolate Making Class 

[judydawn]

Ha Ha MJ, sounds like you would go to any class.  Good on you, can never learn enough.

I'm all for an Asian cooking class or any that doesn't do the same old things (even if they are a variation of the originals).

My favourite one would have to be the latest, the Polish class last week. 

[gertbysea]

I would go to any advanced class. I am over the simple ones.

Gretchen

[meganjane]

I would go to any advanced class. I am over the simple ones.

Gretchen

Exactly Gretchen, I'm tired of the old 'put a can of condensed soup in to make a delicious creamy chicken dish' business!

[Caroline J]

Yep, I need bread help.  I have tried everything, and mine is never good enough- way too heavy

[brazen20au]

caroline, have you tried the buttermilk bread in the EDC or the scroll / foccacia thingie here on the board?

[Caroline J]

Hmmm, no.  I have tried various loaves and buns though.  Will see if I can buy buttermilk to try the EDC one...

[brazen20au]

i'm not much of a bread chef and that one turned out so light and fluffy for me

[Chelsea (Thermie Groupie)]

I have found totally ignoring rising times and waiting until it doubles (twice) has improved my bread heaps. 

[judydawn]

CarolineJ, all my first attempts at bread or rolls were heavy too but once I started adding 2 tspns bread improver and using the Wallaby brand of bread floor, it turned around and I have not had one failure since. I think my first success was with one of isi's recipes so I credit her with me finally getting there and producing something that can be eaten.  Keep at it, you will get there one day too.

[meganjane]

Yes, JD, Bread Improver helps immensely. I also find long rising time works. I also credit isi with helping me with this.
I also bake at a high temperature (220C) for at least 15 minutes before turning down to 200 C and baking for another 15 at least. I generally bake my bread longer than most recipes say. I only discovered this when my son generously put my bread in the oven, but forgot to tell me. Some 40 minutes (at 220C!) later it came out as light as a feather, albeit a bit dark and with a fairly thick crust.