September 14, 2016 @ 7:00 pm to 9:00 pm
The Cookbook Company Cooks
722 11 Avenue SW, Calgary, AB
Up your poutine game when you learn how to create cheese curds from scratch. Perfecting the squeak requires that you create a mesh of long, elastic protein strands that rub against the enamel of your teeth as you bite. Explore the importance of bacteria cultures and enzymes for making the perfect cheese curd batch.
Hosted by Paul Gordon, a bioinformatics specialist and, more importantly, a food lover, traveller and co-chair of Beakerhead’s Engineered Eats. Materials included.