Cooking Essentials II
October 20 @ 6:30 pm - 9:00 pm$325.00
SCHEDULE: OCT 20, 27; NOV 3, 10
- Braising & Stewing: Braising & Stewing lets you take tougher cuts of meat and cook them until they are melt-in-your-mouth tender. From a Bolognese to a Chicken Fricassee, the methods are basically the same and you’ll master them in a way that lets you create your own amazing dishes.
- Herbs & Spice: Identifying herbs and spices, and knowing when to use them always makes your cooking game stronger. You’ll learn how some basic dishes, such as rice, roasted veggies, and even meatballs are taken to a whole new level once you know how to properly season.
- Poaching & Egg Cookery: Cooking eggs is the true test of a cook. We will fry and poach, build an Eggs Benedict and a proper French omelette. Learn poaching, a low-heat cooking method for meat and fish that will guarantee it stays moist and juicy; poached salmon in orange cream sauce, pears in a amaretto sauce
- Pan & Deep Frying: Equipment and fats for deep-frying; breading and battering foods; frying procedures; greens; gourds and squashes; onions; mushrooms and truffles; stalks; baby vegetables; pods and seeds; mushrooms; roots and tubers; buying, storing, and cooking fresh, preserved, frozen, canned, and dried vegetables; microwaving and pureeing techniques.
PLEASE NOTE: THERE ARE NO SUBSTITUTIONS, MAKE-UP DAYS OR CREDIT FOR MISSED CLASSES! IF YOU MUST MISS A CLASS IN THE SERIES YOU CAN SEND SOMEONE IN YOUR.