SCS Cooking Fundamentals | Boiling - Stratford Chefs School

SCS Cooking Fundamentals | Boiling

Sunday, November 03rd, 2019 4:00PM - 8:00PM

Description

Foundational cooking methods as taught in Stratford Chefs School’s Professional Program


136 Ontario Street, Stratford, ON, Canada

136 Ontario Street, Stratford, ON, Canada

SCS Cooking Fundamentals | Boiling

Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School’s renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.

Week 1: Boiling.

The series begins with boiling; a safe and simple method of cooking with a self-regulating temperature. Liquid is boiling when it is rolling vigorously, and bubbles break frequently on its surface. Water, the most widely used liquid for this method of cooking, boils at 100ºC (212ºF). In practice, there are slow, medium and fast boils. It is necessary to adjust the level of the boil to suit the food being cooked — if boiled too hard the ingredients may deteriorate; if boiled too low, foodstuffs may stick to the pot.

From pasta to risotto, stock to soup, learn 8 recipes dedicated to the method of boiling.

 

Recipes:

  • Basic Pasta Dough
  • Fettuccini Alfredo
  • Fish Stock
  • Shrimp Bisque
  • Chicken Stock
  • Chicken Consommé
  • Mushroom Stock
  • Mushroom Risotto

 

Instructor: Eli Silverthorne

 

Sunday, November 3 | 4:00pm – 8:00pm

$85 per person (+ service fee*)

 

REGISTER

 

All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price. 

Please visit our Open Kitchen page and read the Terms & Conditions carefully

 

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 32 Week Professional Diploma Program!
Classes start October 22, 2019

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