Braising is the perfect fall cooking technique, focused on low-and-slow simmering to create über-tender meats and vegetables. Join us for this global journey while we create ultimate one-pot meals.
Osso Buco with Toasted Pine Nut Gremolata and Polenta; Spicy Soy-Glazed Short Ribs with Jasmine Rice; Cassoulet (Classic French Dish of Sausage, Pork Shoulder, Duck Confit and Beans); Curried Vegetable Stew with Naan Bread.
Skills Covered in Class Include: Selecting Meat for Braising; Making Stock; Getting Familiar with Asian Ingredients; Steaming Rice; Cooking Dried Beans; Balancing Flavors.
Students will work in groups of 3 to 4 people.
1-week cancellation policy.