SCS Cooking Fundamentals | Braising & Stewing
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 7: Braising and Stewing
The primary diﬀerences between a braise and a stew are the size of the item stewed and the amount of liquid used. While braises generally involve larger cuts of meat (whole joints), stewing meat is normally cut into smaller pieces. Stews require more liquid than braises, unlike braises the items in a stew should be completely submerged by liquid. In addition, stews are normally cooked on top of the stove, uncovered, while braises are cooked in a covered container.
- Sous Vide – theory
- Lamb Shanks with Creamy Beans and Turnip Purée
- Beef Short Ribs with Cauliflower Purée and Picked Mushrooms
- Navarin Printanier
- Blanquette de Veau
Instructor: Eli Silverthorne
Sunday, January 12 | 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.
Please visit our Open Kitchen page and read the Terms & Conditions carefully