Trade Secrets | Fundamentals: Stocks
Intensive workshops focused on a cooking technique, dish or product.
The foundation of many a delicious dish is a good stock. Build up your home chef skills by learning the fundamentals of making stock and take your cooking to a new level. Your instructor will take you through the equipment required, prepping the components, the importance of simmering and skimming, and how to best store your stock. Chicken, fish, beef, and vegetable stocks will be examined. Learn how to make a stock traditionally on the stove top, or speed up the process with a pressure cooker. Perfect for the beginner to intermediate home cook.
Instructor: Eli Silverthorne
Thursday, March 15 | 6:00 – 8:00pm
$65 per person (HST included)
Health Board regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 14 students.
Classes are for students 16 years and older.
Participants will be provided with an apron and all necessary tools and equipment.
Menus, recipes and instructors are subject to change as required.
Students will take home at minimum two stocks (1 litre each).
Help us help the environment! Please bring a container with you to help you take home the fruits of your labour. (Two 1 litre containers are recommended).