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		<title>Stocks-A Foundation in the Kitchen</title>
		<link>https://culinaryclassroom.com/stocks-a-foundation-in-the-kitchen/</link>
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		<pubDate>Fri, 14 Jun 2013 03:48:21 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Baking and Pastry]]></category>
		<category><![CDATA[Chef Eric Crowley]]></category>
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					<description><![CDATA[<p>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 [&#8230;]</p>
<p>The post <a href="https://culinaryclassroom.com/stocks-a-foundation-in-the-kitchen/">Stocks-A Foundation in the Kitchen</a> appeared first on <a href="https://culinaryclassroom.com">Culinary Classroom</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>During the second week of the Master Chef Program, I explain why Stocks are so important in any kitchen, Professionally or at home.<br />
My students will start by preparing their Mirepoix-learning what it is and even discovering that almost every cuisine has a variation of it.<br />
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.<br />
Towards the end of tonight&#8217;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.<br />
I hope to see YOU here sometime soon!  I have lots of Recreational Cooking Classes and Baking Classes this Summer &#8211; My Cake Decorating Class is Sat, 6/22 @9am &#8211; you get to take  HOME your Cake!  I have a great Grilling Favorites class coming up Sat, 6/29 @2:30pm &#8211; a really nice Father&#8217;s Day Gift! and my Couples and Date Night Cooking Classes &#8211; always a blast and Romantic, too &#8211; 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<br />
<a href="http://culinaryclassroom.com/wp-content/uploads/2013/06/vegetablesoup-cooking-school.jpg"><img fetchpriority="high" decoding="async" class="alignnone size-medium wp-image-67" alt="VegetableSoup -Cooking School" src="http://culinaryclassroom.com/wp-content/uploads/2013/06/vegetablesoup-cooking-school.jpg?w=225" width="225" height="300" /></a></p>
<p>The post <a href="https://culinaryclassroom.com/stocks-a-foundation-in-the-kitchen/">Stocks-A Foundation in the Kitchen</a> appeared first on <a href="https://culinaryclassroom.com">Culinary Classroom</a>.</p>
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