In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Class 3 focuses on braising technique.
Class 3 - June 16th - Braising, International flavor profiles, meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Pavlova - Meringue cake with whipped cream and fruit