Basic Kitchen Techniques

  • Wednesday, February 11, 2015
  • 6:00 PM - 8:30 PM
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 5

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

Basic Kitchen Techniques

Throughout the course of cooking a full meal from start to finish, you will learn the fundamentals of working with meats, sauces, vegetables, and chocolate. You will leave this class full of useful kitchen tips and techniques to start you off on the right foot towards cooking more meals at home. 

Instructor: John Scoff

Braised Pork Tenderloin with Apple Cider Pan Gravy
Orange-Sweet Potato Puree

Garlicky Broccoli Rabe

Dark Chocolate Mousse


Skills Covered: 

  • Cooking with Pork: Understanding the Different Cuts
  • Browning and Braising Meat
  • Making a Roux
  • Working with Green Vegetables
  • Making Infused Oils
  • Beating & Folding Egg Whites
  • Working with Chocolate


© Home Cooking New York
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