Just signed up for the Essentials of Fine Cooking course! By June 26, I’ll be a genius in the kitchen…just you wait and see. Some of the skills and techniques that the course covers:
- Marinades, compound butters and emulsified sauces
- Poaching, roasting, and sautéing fish
- Roasting and sautéing poultry
- Braising and sautéing white meats
- Stocks, sauces, and soups
- Grilling and stewing red meats
- Preparing shellfish in sauce, steamed, and baked
- Hygiene, safety, and methodology, including safe and effective knife work
And of course, I’ll be chronicling the entire journey right here.