| |
Monday, April 5, 12, 19, 26, 2010 - 10:00 am Basic Techniques of Cooking 3 (4 Sessions)
(Giannetti, $345, 4x3hrs) Hands-on
The backbone of good cooking is mastery of basic techniques. Chef Bob will help you gain culinary confidence as they show you culinary essentials, share professional time-saving techniques and teach you basic knife skills.
Week 1: Contemporary sauces: Versatile reduction sauces, oil infusions and fruit coulis used in creative dishes
Week 2: Basic fish & shellfish: How to buy, fillet, marinade, poach, bake and steam
Week 3: Basic chicken & poultry: How to buy, section, roast, saute and grill
Week 4: Meat cookery: Customizing larger cuts of meats, cooking techniques
Register
for this class!
|
|