Shrink
meal preparation time with packaged fresh or frozen
produce. For example, pick Portobello's that are already
sliced, snatch up spinach that's already been cleaned
and sorted, or reach for a bag of frozen chopped onions
that won't leave you crying at the kitchen sink.
Rinsing pasta-it is not necessary to rinse pasta after
cooking for dishes served hot. However, pasta that has
been drained is still cooking inside. It should be used
immediately or it may turn to mush. If the pasta needs
to stand after it has been cook, rinse it with cool
water, drain then toss with a little oil and set aside.
IT’S
ALL IN THE TECHNIQUE
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|
If
there is a recurring theme to all of the classes
at Look Who’s Cooking it is “It’s all in the technique”.
All of the classes are “hands on” and our instructors,
all of whom are experienced culinary school graduate
chefs, emphasize that the primary objective is
to enjoy the experience but also to come away
with an understanding of the basic techniques
of cooking. Click
Here To Read More... |
|
GETTING
STARTED @ Look Who's Cooking!
It's
All In The Techniques......
Basic
Techniques of Cooking Level I is designed with the "busy
person" in mind. This is our most popular course
and it is unusually held on 4 consecutive dates, so
you need not be concerned about missing a session you
make up the class in the next month or in the future
as your schedule permits. Here is the week-by-week summary
of what you'll be learning and doing as the program
progresses but the emphasis is always on TE CHNIQUES......
Basic
Techniques of Cooking
Level 1 - Session I ... and Introduction
Week 1
During
the first week the students learn about the different
types of knives, what they are used for and how to use
them. Recipes are specific in their use of terms and
the student should be precise in preparing the ingredients
in accordance with the recipe. The students will learn
what it means to chop, cube, dice, mince, julienne,
peel, score and shred plus more. Learn the meaning of
the term "Mise en Place". You will learn the
proper way to cut vegetables and learn the use of many
culinary terms and techniques which will be used during
the course. This is not all work and no play however.
During the Techniques of Soufflé class each student
will learn how to work with egg whites, egg yolks an
tempering and will participate in the preparation of
a classic cheese soufflé. Each student will prepare
a French omelet. The students will also receive an introduction
to the "mother" sauces.
Week
2
During
the second session we will build on the techniques and
terms learned during the first week. The chef will guide
the students through the step-by-step method for making
stock, which is the basic ingredient in so may of the
sauces. The students will learn the basics of soup making
and will prepare a Creme Vichyssoise, Gazpacho, French
Onion Soup Gratinee,. The students will also receive
an introduction to baking as they bake the rolls that
will be served with the soup. Containers will be distributed
at the end of the class so that students can have a
"show and tell" at home.
Week
3
This
session builds on the skills learned during the last
two weeks but here the emphasis is on the proper techniques
for cooking meat, poultry and fish. The students participate
in preparing steak au poivre, lemon chicken, fish in
parchment paper and also grill vegetables. We also cover
sautéing, grilling and some of the basic techniques
that the best cooks know.
Week
4
When
the class makes it to week four, they have now mastered
many of the techniques but they need a finishing touch
- dessert. the members of the class select their favorite
desserts to prepare in addition to preparing tiramisu
and creampuffs with the group. Here we introduce the
disciplines involved in baking which is less forgiving
than the other forms of cooking because so much precision
is required. Once again the class samples the items
made in class and there is generally enough around to
take some samples home. All of this may seem like a
lot of work for someone who has been working all day
but the emphasis is on learning techniques but having
fun at the same time. Many of our techniques students
return to take additional classes with their group and
many still keep in touch socially. This class will equip
you with the tools that you can use for the rest of
you life.
Sign
up now while there is still room!
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