Basics II - Slow Cooking Methods at Well Done Cooking Classes/Teach Me Now September 20, 2009

(You do NOT need to take any other Basics class before this one)

This class will deal with the slower, but oh so good cooking methods like classic braising, stewing, and roasting, but also pressure cooking. We’ll also discuss meat cooking temperatures, carry over cooking, trussing chickens, gravy making and thickening agents, and basic rice making.

★Braised Short Ribs with Potatoes, Carrots, and Onions
★Whole Roasted Herbed Chicken with Tomatoes and Asparagus
★30 minute Beef Stew with chunky veggies (pressure cooker)

Official Website: http://teachmenowhouston.com