Get spicy in the Steam Infusion kitchen

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Cook and learn how Steam Infusion can enhance the spicy flavours in your ethnic sauces. To coincide with OAL’s latest whitepaper on Steam Infusion, we are holding a series of Steam Infusion cooking classes tailored to your needs as food development professionals. What: Steam Infusion Cooking Class - Enhancing Spices in Ethnic Sauces

Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach

When: Thursday 16th March 2017

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Discover: Join OAL and fellow development and process technologists at a cooking class with a difference...

Learn: Learn the science behind Steam Infusion and discover how using it to cook can bring your ethnic sauces to life by maximising and heightening flavours and spices.

Taste: Help OAL’s Development Chef Chris Brooks cook up a spicy Tikka Masala sauce using Steam infusion so you can see and see and taste how Steam Infusion can scientifically improve your manufacturing processes.

Join the Steam Infusion revolution and find out why so many food manufacturers are switching to Steam Infusion at this FREE cooking class .

Limited places are available so register your interest and find out more about future classes at:

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