SCS Cooking Fundamentals | Deep-Frying
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 6: Deep-Frying
The aroma and succulence of deep-fried foods are enticing; no other cooking method can duplicate the unique taste and texture deep-frying imparts to food. This dry-heat method involves rapidly cooking food by submerging it in hot fat, most commonly oil, yielding a crunchy golden-brown surface and tender interior. The quality of deep-fried foods depends largely on the fat used and its temperature.
- Fish and Chips
- Spring Rolls
- Potato Samosas with Coriander Chutney
- Potato Croquettes with Caper Emulsion
Instructor: Eli Silverthorne
Sunday, December 8 | 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