Stocks-A Foundation in the Kitchen
During the second week of the Master Chef Program, I explain why Stocks are so important in any kitchen, Professionally or at home.
My students will start by preparing their Mirepoix-learning what it is and even discovering that almost every cuisine has a variation of it.
Cooking the stock properly is vital. Here students learn the difference between a simmer and a boil and why a stock should never be boiled. In future weeks, we will make more stock and turn that liquid into sauces, soups and more.
Towards the end of tonight’s class, I will take a small amount of stock and fill two cups. One cup will be seasoned with Salt, the other will remain unseasoned. Every student will taste each one as a way to illustrate how Salt works to improve flavor. By encouraging them to taste, then season and taste again-I hope to instill the practice of getting my students to taste their cooking as they proceed with a recipe.
I hope to see YOU here sometime soon! I have lots of Recreational Cooking Classes and Baking Classes this Summer – My Cake Decorating Class is Sat, 6/22 @9am – you get to take HOME your Cake! I have a great Grilling Favorites class coming up Sat, 6/29 @2:30pm – a really nice Father’s Day Gift! and my Couples and Date Night Cooking Classes – always a blast and Romantic, too – Sat 6/29 @7pm, Sat, 7/13 @7pm and many more over the next couple of months. Come and check it out! Chef Eric Crowley www.culinaryclassroom
