Foundational cooking methods as taught in Stratford Chefs School’s Professional Program
136 Ontario Street, Stratford, ON, Canada
THIS CLASS HAS BEEN CANCELLED
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 2: Poaching
Whereas boiling involves immersing foods in an active, sputtering liquid, poaching requires a gentler approach. The temperature of the cooking liquid is much lower: it does not bubble but trembles and shivers delicately; a welcome bath for fragile foods. This reﬁned method is more challenging to master than boiling as it requires more attention to the regulation of temperature and movement.