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- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
Knowing the difference between wet and dry cooking methods makes all the difference when deciding how to cook your cuts of meat. In this Techniques class you’ll learn all about braising, stewing, poaching, roasting, frying, and more. Leaving this class you’ll be a pro at feeling and seeing when proteins are done rather than testing with thermometers.
Sign up for this class and receive the recipes in a confirmation email, as well as Cooking Techniques Study Guide. All you need to bring is containers to take any leftovers in and your appetite!
HOW LONG IS THE CLASS?
This class is approximately 3 hours
DIETARY RESTRICTIONS
This class cannot accommodate diets with any restrictions.
What Is Your Age Restriction Policy?
AGE RESTRICTIONS
At this time children under the age of 12 are NOT allowed to participate in ANY of our classes. No exceptions.
If you would like to enroll a teenager in one of our classes, a parent or guardian must be in attendance with him/her. He/she may ONLY attend baking classes, cooking fundamentals classes, and Saturday morning or afternoon classes.
PERSONS UNDER THE AGE OF 18 MAY NOT PARTICIPATE IN ANY OF OUR EVENING CLASSES. All classes are BYOB and persons under the age of 18 MAY NOT attend evening classes - PERIOD. If anyone under the age of 18 arrives for an evening class, he/she will not be allowed to participate and monies will not be refunded.
