Six Basic Cooking Techniques

  • Thursday, March 26, 2015
  • 6:00 PM - 8:30 PM
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 1

Registration


Cancellation Policy (PLEASE READ):

We have a firm 48-hour cancellation policy to ensure that we have enough time to re-fill your seat with another student. For cancellations prior to the 48-hour mark, we are happy to offer credit for a future class.

While it is not in our nature to say no, we are not able to offer credit for last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand these things do happen.
Registration is closed

Six Basic Cooking Techniques

After you’ve tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make.

Instructor: Erica Wides

Knife Skills (everything you need to know)

Browning Meats (perfect skillet steak)

Making Pan Sauces (red wine-shallot pan sauce)

Roasting Root Vegetables (roasted purple potatoes and fennel)

Cooking Leafy Greens (Swiss chard with garlic and lemon)

Cooking Grains (brown basmati rice pilaf)

© Home Cooking New York
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