Week 4: Sautéing
Since both sautéing and pan-frying are done in a pan, people often confuse the two, but there are distinguishing features. Sautéing is a much more vigorous and involved technique than pan-frying because it uses less fat. Sautéing uses smaller cut portions cooked over a higher heat. Its name comes from the French sauté, meaning “to jump.” This refers to the idea that foods cooked this way are often tossed as they cook to prevent sticking and scorching. Instructor Eli Silverthorne.
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.
Cost: $85/Per person + a service fee
Sunday Nov. 24th, 2019
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP