Aga Cookery Course
Posted on | May 28, 2009 |
Agas might be the epitome of the middle class and an anathema to environmentalists but using one to cook with can be serious challenge. Because they are always on, there is very little that can be done to control the temperature. They are great for cooking drop scones on the hob or slow cooking casserole overnight to use one to it full advantage requires training.
That is what is being done on a new cookery course. If you sign up for the two day course you will learn to use your Aga to cook a wide variety of dishes including, a Full English Aga break, fastpistachio meringues, blackberry and apple crumble, fish en papiotte, Aga yoghurt, jointing a chicken, lemon curd, chicken curry, broccoli and goat’s cheese tart, Aga rice, flatbread, fruity tray bakes, roast beef with onion gravy and Yorkshire pudding, drop scones and Focaccia.
The course is in Woschester vale of Evsham with much of the ingredients being sourced locally and the course claims to be the only course with multiple Agas. Five at the last count and a Rayburn. With all this ironmongery radiating heat you would think that it would be like cooking in a steamship boiler room, however clever design ensures that the heat is extracted into the atmosphere.
Other innovations in the school include a CCTV systems to record and transmit images flat screen monitors to the rest of the class.
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