SCS Cooking Fundamentals | Steaming
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 9: Steaming
Steaming is one of the most nutritionally sound methods in a cook’s repertoire since it is relatively fast, preserving nutrients, and requires no fat. Steaming is a method best-suited to cooking delicate items like ﬁsh, grains and vegetables. Dumplings also require steaming; baking them would result in an altogether diﬀerent result, and boiling would damage them. Ingredients must be of the highest quality, since steaming will only accentuate any hint of staleness or age. Steaming is an eﬃcient method in terms of time, energy and space.
- Shao Mai
- Stuffed Lotus Leaves
- Cauliflower Tostadas
- Steamed Mussels
Instructor: Eli Silverthorn
Sunday, February 9 | 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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