COOKING BASICS — SIX -PART SERIES
Hands-On with Our Cooking School Staff
Tuesdays, July 16 – August 20, 6 p.m. – 9 p.m.
$240 FOR ALL 6 SESSIONS. MUST SIGN UP FOR ALL SESSIONS.
July 16 — 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.
July 23 — 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.
July 30 — 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.
August 6 — 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.
August 13 — Seafood Cooking Techniques
Learn to cook several types of fish and shellfish using basic techniques that you can build on. Sauté, panfry and poach.
August 20-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.