SCS Cooking Fundamentals | Stir-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 5: Stir-Frying
Since stir-frying involves only a short cooking time, and a great deal of precision and ﬁnesse on the cook’s part. Because a spoon and set of chopsticks are the only utensils permitted at a Chinese table, it is crucial that items to be stir-fried are of uniform size. If the pieces are not of similar size, cooking will be uneven and the ﬁnished results substandard. To further complicate advance preparations, there are strong customs and traditions dictating the ways in which certain ingredients must be cut and/or cooked.
- Chinese Boiled Rice
- Stir-fried Shrimp with Corn and Straw Mushrooms
- Stir Fried Beef Slices
- Yangzhou Fried Rice
- Singapore Noodles
Instructor: Eli Silverthorne
Sunday, December 1 | 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