Introduction to Stir-Frying: Meat, Fish, & Seafood
Sunday, June 16, 2013 from 1:00 PM to 4:00 PM (CDT)
Saint Paul, United States
Stir-frying presents challenges and opportunities to cooks wanting to incorporate meat, fish, or seafood into their dishes. This session will explore water and oil velveting, cutting techniques, and selecting meat, fish, and seafood for stir-frying potential. We'll prepare several stir-fries famous for their meatiness, and you'll go home with a simple recipe for preparing char siu (Chinese barbecued pork). Please stay to help with cleanup. Children ages 6+ are welcome if accompanied by an adult.
Demo and Tasting
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.