I am passionate about home cooking. I help my clients start from the beginning or advance their skills in the kitchen. Let’s cook together!

JCC2 | TSUKEMONO EXPERIENCE
Sunday, August 5 at 10:30 AM – 2:30 PM | 4 x $75 pp or 2 x $100pp

Tsukemono: Shio Koji Radishes

Tsukemono: Shio Koji Radishes

Types of tsukemono; Types of ferment starters; HANDS-ON: Okayu (rice porridge) with Umeboshi and Salted Sakura, Miso Shiru (miso soup with tofu), Karaage (shio koji marinated deep fried chicken) Kojizuke (koji fermented radishes and baby bok choy), Kazuzuke (sake lees fermented cucumbers), Asazuke (quickly pickled turnips), Misozuke (miso fermented daikon)

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Hatching the Hatch
Satur, August 11 at 10:30 AM – 2:30 PM | $60 pp + shared cost of ingredients

NM Green Chile, Hatch

NM Green Chile, Hatch

New to Austin? Start sharing our local August madness — loving Hatch peppers! Mild green chiles from New Mexico are available in Austin only during the season, in August. They are 5 times more flavorful and less hot than Anaheim. I promise, after this class, you’ll be waiting for August every year, just like I do. A hands-on cooking class where you will learn how to pick Hatch peppers, 2 ways to preserve Hatch flavor, 3 ways to char Hatch at home, quick and easy recipes with charred Hatch.

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LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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