Open Kitchen | SCS Cooking Fundamentals | Poaching

Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.

Week 2: Poaching with instructor, Eli Silverthorne

Whereas boiling involves immersing foods in an active, sputtering liquid, poaching requires a gentler approach. The temperature of the cooking liquid is much lower: it does not bubble but trembles and shivers delicately; a welcome bath for fragile foods. This reļ¬ned method is more challenging to master than boiling as it requires more attention to the regulation of temperature and movement.

Recipes:

  • Duck Confit (potatoes cooked in duck fat)
  • Poached Eggs – Oeufs Caroline
  • Court Bouillon – Poached Trout with Brown Butter Sauce
  • Chinese White Chop Chicken
  • Clarified Butter – emulsified hot sauces (Maltaise/Hollandaise sauces)

Safety regulations require students wear closed toe shoes when participating in any cooking class.

This class has a maximum capacity of 14 students.

Classes are for students 16 years and older.

Participants will be provided with an apron and all necessary tools and equipment.

Menus, recipes and instructors are subject to change as required.

 

It is the participant's responsibility to inform Stratford Chefs School of any serious food or environmental allergies and their nature no less than 48 hours before the start of class. Stratford Chefs School is committed to accommodating people with allergies and reducing risk for all members of our school community and visitors;. However, Stratford Chefs School cannot guarantee an environment completely free of allergens. In a situation where sufficient information and notice has been given, but a severe allergy cannot be accommodated, the participant will be issued a full refund.

* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.

 

Cost: $85/Per person + a service fee

When: Sunday Nov. 10th, 2019
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP
Contact: 519-271-1414
admin@stratfordchef.com