A 'batch' of questions answered at upcoming cooking school

"Why does my white sauce turn out lumpy? I've watched many cooking programs where the chef prepares the sauce flawlessly, but mine turns out a sticky mess." Sound familiar? If you are looking to expand your cooking endeavors beyond the level of "open, pour in a pan and heat", make plans to attend the Taste of Home Cooking School to be held on September 29, at the South Ripley Elementary School Gymnasium in Versailles. The evening demonstration will be presented by Margaret McCutcheon, from the cooking school staff. She promises to sprinkle her performance with cooking tips that just might include the food preparation answers you need.

"I'm always surprised when chatting with my staff to learn guests will ask questions that we assumed are common knowledge. We need to remind ourselves that when learning to cook no question is too obvious," related Sandy Bloom, Executive Director of the cooking schools. "I remember when I was a young cook and planning a dinner party that included Cornish hens. I was so anxious to try out my new rotisserie that I didn't take time to properly clean the hens. Was I embarrassed when my guests cut into their beautiful looking Cornish hens and discovered the giblets were still in the birds."

"The secret to a successful white sauce is in the stirring," instructs Bloom. "The sauce is made by adding milk to a roux - a cooked mixture of butter and flour. Some think the milk's temperature matters, but stirring is the key. With the pan off the heat, use a whisk to gradually stir the milk into the flour mixture to create a smooth sauce. Keep whisking while returning the sauce to a boil. The white sauce will become smooth and silky. Viola', a simple technique for successful white sauce. Try it!"

"Here is an opportunity to learn or review basic cooking techniques while McCutcheon guides you on a culinary trip across America," notes Linda Chandler of Ripley Publishing Company, who is coordinating the demonstration with Taste of Home Cooking School. "Bring your friends and family and receive a free 84-page Taste of Home Cooking School Brand Name Cookbook with the featured recipes. Take an imaginary road trip across the country as Margaret prepares 11 regional recipes provided by major food companies. Plus your name might be drawn for one of the many fantastic door prizes supplied by local businesses and national sponsors."

Tickets are selling for $6.00 each at Ripley Publishing Company, Versailles. Doors will open at 5:30 p.m. for guests to visit local vendor booths the night of the event.

"Bring your friends and family and receive a free 84-page Taste of Home Cooking School Brand Name Cookbook with the featured recipes...your name might be drawn for one of the fantastic door prizes supplied by local businesses and national sponsors." Linda Chandler Ripley Publishing Company