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.
- 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*)
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.
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