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ART OF THE EGG

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Nov 28,2017 -     Time: 6:30 pm - 9:30 pm

Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes. There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood,  Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods. We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. The Art of the Egg: Tuesday November 28   Eggs are considered to be the perfect food and at the same time one of the most difficult foods to cook. Over cook them and they can be tough and rubbery, but cook them just right and they can be the most incredible things you can eat. They’re inexpensive and can make a great breakfast, brunch, lunch or dinner in a pinch. Broccoli, ham and Irish cheese (Kerrygold) frittata; hearty scrambled eggs with bacon (Nueske’s); shallot and Swiss; the prefect French omelet; deep dish quiche Lorraine. If time allows we will also look at how to fry eggs. Catherine St. John


Location


Western Reserve School of Cooking
140 N. Main St.
Hudson, OH 44236




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Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665

Email: info@wrsoc.com