Technique Tuesday: How to Pan Fry & Caramelize
October 15 @ 6:30 pm - 8:30 pm$79
No cooking or kitchen knowledge necessary – this is a series of 12 cooking technique classes every cook, beginner to advanced, needs to master.
You have the option of enrolling individually into each class or may enroll in the entire series at a discounted rate.
- SAUTE – September 3rd
- ROAST – September 17th
- POACH & SOUS VIDE – October 1st
- *PAN FRY & CARAMELIZE – October 15th
- BRAISE – October 29th
- GRILL – November 12th
- STIR FRY – November 26th
- BLANCHE, STEAM & BOIL – December 3rd
- STEW & SIMMER – December 17th
- BAKE – January 7th
- BROIL – January 21st
- DEEP FRY – February 4th