Knife skills, basic seasoning methods and basic chicken stock. Learn these techniques that will create efficiency in the kitchen. We will also work on a basic chicken stock which will require roasting and temperature information. We will also cover information on cooking vessels, utensils and more. Our basics on seasoning will explore many different spices and fresh herbs, their use as well as flavor combinations.
We will create a meal using methods of searing, sautéing and braising. This will include seared fish and braised beef. Many dishes use a combination of these and it is important to know how they help to build flavor and when it is appropriate to use each one.
In this class we will be preparing several soups and sauces that will teach how to build flavor and judging the timing of adding ingredients. Infusing, simmering and even proper whisking, are all very important to learn.