Rich stock is an invaluable asset in the kitchen. With it, chefs know how to enhance the flavor in much of their cooking - from exquisite soups and stews to rich sauces and more. Commercially boxed or jarred concentrates often fall short. They either lack flavor, are overly salty or simply don't have enough gelatin - all which leads to the home cook's frustration when aiming for specific results. Learn to think like a chef and don't discard those leftover chicken bones - they are gold! Understanding the technique of proper stock making and how to use it will help boost the flavor in much of your cooking - guaranteed!
Class Length
4 hours
Skills Learned & Practiced
- equipment and ingredients required
- white vs. dark chicken stock
- the process of making stock
- introduction to pressure cooking
- varying flavors and controlling salt
- where and how to use stock in your cooking
- food safety, proper storage, and more...
Price
- $185 per person (minimum 2 people)
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
- Plus 5% GST
Practice Recipe Examples
Basic Chicken Stock & Dark Chicken Stock, Vegetable Soup, Quinoa or Couscous Dish or Salad, Pan-Fried Chicken or Pork w/Simple Pan Sauce. Dishes to be determined upon booking. Note: You do NOT need to own a pressure cooker to benefit from this class.
