Viking Classics VI: Braising, Boiling, Poaching and Steaming
Boiling, poaching and steaming are moist heat cooking methods that infuse flavor and create delicate textures without adding fat. Braising is a slow cooking process producing maximum flavor. It's the original "make-it-ahead" cooking technique, as the dish only gets better the next day. Learn how to incorporate these simple, timeless techniques into your repertoire.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.
This class is currently not available at this location. Please check our calendar for available class offerings.
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