SCS Cooking Fundamentals | Braising & Stewing - Stratford Chefs School

SCS Cooking Fundamentals | Braising & Stewing

Sunday, January 12th, 2020 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 | 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.

 

Recipes:

  • 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*)

 

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 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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