How to Boil Water

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How to Boil Water

Chef: Manfred Krug
Class Type: Participation
Date/Time:
Saturday, May 5, 8:30 – 3:30 PM

Location: St. Paul

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Availability: In stock

$295.00

The fat is in the fire with you in the kitchen. Cooks will save your bacon and get you boiling water in no time. This intensive series is one of our most popular offerings at Cooks for both the beginner and accomplished cook. As you cook (and eat!), we will discuss in depth, ingredients and equipment, guide you through tastings and answer all the burning culinary questions you have. You'll leave with the confidence to tackle any recipe in your own home.This class meets over two days, May 5th and 6th from 8:30 AM to 3:30 PM.

Menu: Part One - Knife Skills; Stocks; Vinaigrettes and Emulsified Dressings. Part Two - Quick Sauces (pesto, marinara, béchamel); Pasta from Scratch; Soups and Stews (classic chicken noodle, beef stew, butternut squash purée). Part Three - Concentration on Vegetables (blanching, steaming, stir-frying, poaching); Protein (searing, grilling, roasting, steaming); Starch Cookery. Part Four - Egg Cookery (simple omelet, hard-boiled, frittata); the Basics of Baking.

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$295.00

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Sku: COCH20180505SP08
Category: Cooks of Crocus
 
Menu: Part One - Knife Skills; Stocks; Vinaigrettes and Emulsified Dressings. Part Two - Quick Sauces (pesto, marinara, bchamel); Pasta from Scratch; Soups and Stews (classic chicken noodle, beef stew, butternut squash pure). Part Three - Concentration on Vegetables (blanching, steaming, stir-frying, poaching); Protein (searing, grilling, roasting, steaming); Starch Cookery. Part Four - Egg Cookery (simple omelet, hard-boiled, frittata); the Basics of Baking.
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