SCS Cooking Fundamentals | Poaching
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.
- Duck Confit (potatoes cooked in duck fat)
- Poached Eggs – Oeufs Caroline
- Court Bouillon – Poached Trout with Brown Butter Sauce
- Chinese White Chop Chicken
- Clarified Butter – emulsified hot sauces (Maltaise/Hollandaise sauces)
Instructor: Eli Silverthorne
Sunday, November 10 | 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.
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