You will learn how to make the most of your trips to the grocer and farmer’s market.
This class will help you to start cooking a fabulous meal right when you get home!
Putting together a series of par-prepped meals and learning how to season them is the key to making quick and delicious meals. Cross utilization of ingredients helps to reduce waste.
By following this outline you will be ahead on those days when you want something quick or don’t really have the energy.
• How to process and prepare vegetables for quick and easy use in many different dishes.
• Proper “Mise en Place”. Only useful items “all killer no filler”.
• Making stocks- vegetable, chicken
• Compound butters+ use of unsalted butter
• The importance of fresh herbs and how to store them
• Five tastes + how to balance them.
Salt, acid (VINEGAR< CITRUS, WINE, etc.), sweet, bitter, umami
Included: class, dinner + wine or non alcoholic beverage.
