COOKING BASICS — SIX-PART SERIES
Hands-On with Our Cooking School Staff
Tuesdays, April 2 – May 7, 6 p.m. – 9 p.m.
$240 FOR ALL 6 SESSIONS. MUST SIGN UP FOR ALL SESSIONS.
April 2 — Knife Skills & Basic Vegetable Cookery
Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then make delicious recipes using the skills you’ve learned! Exercises include dicing, mincing, slicing and several vegetable cuts.
April 9 — Stocks & Soups
Learn stock-making basics for beef, chicken and vegetables, and then make a purée, a broth and a stew. Learn why we roast some bones and not others, why we call the stock a fond and why some stocks cook for hours and others for only one.
April 16 — Sauces
Learn to prepare basic hot and cold sauces, understanding thickeners and when to use them. All of the “Mother Sauces” will be included, along with a few exciting derivatives.
April 23 — Meat & Poultry Techniques
Learn basic preparation and cooking methods for beef and poultry. Learn the basics of sautéing, pan-frying and roasting, as well as how to truss a chicken and tie a roast.
April 30 — Seafood Cooking Techniques
Learn to cook several types of fish and shellfish using basic techniques that you can build on. Sauté, pan-fry and poach.
May 7 — Baking Basics
Build a solid foundation for baking as you learn to make items including meringue, custards, pound cake, pâte à choux and pie dough.
If you prefer to pay with cash or gift cards, please visit the Cooking School upstairs at the Robinson Market District. The Cooking School staff will confirm if seats are available for this class, and you will pay at the registers. After you have paid, bring your receipt back to the Cooking School immediately to reserve your seat in the class.