BEEF JERKY – For centuries people have used salt to dry and preserve meat. Salt draws water out of the beef through the process of osmosis, and in doing so, dries and prevents the growth of microbes on the meat.
This workshop will meet weekly on Fridays after lunch (1:00pm). Students will experiment with ingredients to create unique combinations of ice cream flavors and textures. This workshop is designed for students in group C and will be led by Laura.