Series 1: Knife Skills, Vegetable Cookery, Sauces, Intro to Meat Monday's September 25th-October 16th 6:30pm-9:30pm
395.00
Week 1: Knife Skills, Blanching, Stocks
- Knife Sharpening and Maintenance
- Classic French Cuts
- Blanching Vegetables
- Roasted Beet Salad
Week 2: Vegetable Cookery
- Recipes: Pomme Gratin, Patatas Bravas, Lemon Aioli, Rosti, Ratatouille
- Techniques/Cooking methods: Sweating vs Sauté
Week 3: Sauces
- Recipe: Sauce Espagnole, Béchamel, Sauce Tomate, Beurre Blanc, Vinaigrette, Mayonnaise, Vegetable Stock, Chicken Stock
- Techniques/cooking methods: Mirepoix, lardon, render, deglaze, fond, roux, straining or "pass", emulsify
Week 4: Intro to Meat
- Recipes: Braised Lemon Chicken, Milanesa con Pollo, Roasted Chicken, Sauce Veloute
- Techniques/cooking methods: Dry/Wet/Mixed, whole chicken breakdown, trussing, braising
Quantity: