SCS Cooking Fundamentals | Pan 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 3: Pan Frying
Pan frying is a dry-heat method of cooking that relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan-frying diﬀers from sautéing in several important ways. Pan frying takes place at lower heat and longer cooking time. Although both involve cooking portion-size items of food over relatively high heat, pan-frying requires more fat because the food is not moved very much. The results should be an attractive crisp textured food with a moist interior.
- Pork Piccata with Brussels Sprouts
- Potato Latkes
- Basic Omelette
- Arctic Char Meuniere with Vegetable Confetti
Instructor: Eli Silverthorne
Sunday, November 17 | 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