PCC Baking Class

Categories: food,seattle — Tags: , , , , , , , , , , , — Posted by: Grant @ April 16, 2008 : 2:27 pm

Baked pastries
(From left to right: Rustic berry tart, Poppy seed poundcake muffin, orange cranberry scone and snicker doodles)

“Ouch,” I mutter, as I look at my thumb after nicking it on the carrot grater. It looks a little pink, but there’s no drippage. That’s good, because I’m sure the rest of the PCC Sweets and Treats baking class isn’t going to appreciate me modifying our carrot cake recipe to include a few drops of blood. Then again, my recipe sheet is splattered silly with a murderous orange color from the carrots I’ve been grating, so perhaps no one would notice anyways.

I look closer just in case. Awesome, no blood, no foul.

I wasn’t able to snap a picture of the oh-so-delicious frosted carrot cupcakes, as my hands were covered in all sorts of flour, sugar, carrot bits and other random baking ingredients that dissuaded me from shoving my hands into my pockets. With all the bakeries left over, most everyone grabbed a to-go box of goodies to bring home, so that’s what you see in the picture above.

Baking has always been a weak point in my culinary arsenal (I can make cookies?), so I decided to attend a class at PCC Natural Markets down in Issaquah. The class was a solid 2.5 hours from 6:30 – 9pm and completely hands-on, so I figured it would be a great way to ramp up my baking skills. We were given a recipe list of about 10 various items and put into teams to create each one, so it also turned out to be a nice meet and greet of sorts with strangers with the same love for food.

One of the first things I learned with baking is that it is definitely a science, as opposed to an art. That’s not to say there’s no creativity, but there is certainly procedures, measurements and scientific principles that apply to baking quite firmly before the experimentation comes in. Unlike conventional cooking, when a baking recipe calls for two cups of an ingredient, it’s quite important to use two cups – otherwise bad things can start to happen. Especially if we’re talking about flour.

Leavening is the holy grail of baking, as the rise of the dough and mixture is the difference between a tough rock or a soft, fluffy piece of heaven in your mouth. Common leavening agents include yeast, yogurt, butter, baking powder, baking soda and the act of creaming. Using any one of these methods is almost always required in baking pastries or cakes, which likely explains some of the failed mishaps I may have had in the kitchen before. Case in point, I generally reduce the usage of butter in my dishes for a more healthy approach, but I realize now that butter actually helps the dough rise in addition to giving it that savory taste, so I have to put in a leavening substitute for the butter as well.

Another important thing I learned is that my big silver bowl and a whisk isn’t going to cut it if I want to do any serious baking. A professional mixer turned a stick of butter and cream cheese packet into an instant frosting after about a minute of beating; something that would be impossible by hand, short of 10 cans of Red Bull to the tune of Chariots of Fire. That means have to go run to Sears, Bed Bath and Beyond and some other stores later this weekend to pick one up, so hopefully it’s not too expensive.

If you ever shop at PCC and wonder about the classes, I can tell you they are definitely worth it. Our instructor, Krista, was great and the setup they have is very professional. There were two assistants that circle around helping with the class and helping with prep work. Three big LCD screens display the two cooktops and the center preparation table so you can see all the action while sitting in your seat. The best part is that the price of the class is a mere $30 (for our baking class at least), while you get the enjoy food, learn and also have fun at the same time. It’s a great deal, so I’ll certainly be going back for more classes in the future.

1 Comment »

  1. I’m not eiaysl impressed. . . but that’s impressing me! :)

    Comment by Janessa — April 13, 2011 @ 12:52 am

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