WEEK 2: SEARING, SAUTÉ & STIR FRY
It’s time to put our newly-honed knife and kitchen skills to use! In this second class, we’ll cut ingredients for sautéing and stir frying, and break out the woks and sauté pans for a night of stove top fun! While cooking up some exciting international dishes, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé.
WEEK 4: FRYING AND CONFIT
We continue our technique of cooking foods either fully or partially submerged in “liquid” with a twist – this time our “liquid” is oil. We’ll check out pan and tool options, discuss oil differences, knowing the right temperatures, proper breading procedures, seasoning methods, and even how to roll an egg roll. From classic fried chicken to tantalizing tortilla chips, it will be a frying frenzy. Learn some fantastic international dishes with a perfect crispy crunch!
WEEK 6: ART OF SAUCES & CONDIMENTS
And speaking of flavor, get ready for French mother sauces and all their international friends. We’ll take our newfound stock expertise to make age-old culinary master sauces. With the base sauces we learn, you will be able to create the complex sauces we all know and love; and we’ll add some new ones to your favorites list! From velvety demi-glace to creamy cheese sauces, spicy BBQ and sweet chili sauces, coulis, pestos, chutneys, salsas, etc. Our palates will be coated with saucy goodness. Say goodbye to lumpy, soupy and tasteless sauces forever.
WEEK 8: GRILLING INDOOR & OUT
One of the greatest tools we have for cooking our favorite foods is the grill. Nothing imparts such a wonderful flavor and who can deny the beauty of perfect grill marks?! We’ll explore choosing proper tools, the right way to oil a grill, how to keep meats and fish from sticking, gas vs. charcoal, the difference between direct and indirect grilling, marinades and rubs, wood and herb smoking, and how to get those perfectly crossed grill marks. Get ready to grill everything from fish to fruit!
WEEK 10: QUICKBREADS & BATTERS
In the second part of our bread extravaganza, we switch our leavening agent from yeast to good old sodium bicarbonate (baking soda) and its jazzed up cousin, baking powder. Quick doughs are an indispensable asset to anyone’s culinary repertoire. We’ll explore topics such as weight vs. volume measurements, the difference between baking soda and baking powder, forming doughs, maintaining moistness, adding flakiness, picking out the right tools and pans, oven management, determining doneness, and how to store baked goods. Round out your bread-baking skills in yet another evening of doughy deliciousness!
WEEK 12: CULINARY CELEBRATION
Twelve weeks of your journey through the wonderful world of cooking culminate in this exciting celebration of your now well-crafted culinary arsenal. Bring the champagne and get ready for the most exciting team cooking event you’ve experienced. The class is divided into teams and students arrive to baskets of mystery ingredients and an envelope of cash. You and your teammates must shop for additional ingredients across the street and have two hours to create a multi-course meal for your chefs and classmates to enjoy. Your chefs will critique your dishes and provide helpful feedback. Get ready to graduate and show yourself what you’ve got!