A popular class awaits! Dust off those expensive stainless-steel pans that have been hiding in the back of your cupboard, because this class will transform how you cook cuts of chicken and pork in a pan. Having food stick is a major setback and frustration for many when using this cooking method. Aside from learning the chef tricks to proper pan-frying, you'll also learn how to test for doneness so there's no more guessing when the proteins you cook are 'done.' You'll create juicy on the inside and golden on the outside results and be introduced to pan sauces—your new best flavor friend. Once you get the hang of this valuable cooking technique, you'll be able to craft quick and creative restaurant-quality mains any night of the week.
Class Length
3.5 hours
Skills Learned & Practiced
- which pan to choose & use
- preparing chicken and pork for pan-frying
- controlling heat
- testing for doneness
- building a basic pan sauce
- other quick flavoring agents
- proper serving
- demo and you pan-fry two proteins
- NOTE: Chicken Stock is highly recommended prior to this class
Price
- $180 per person (minimum 2 people)
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, upto 30 mins of travel & set-up/clean-up time
- Plus 5% GST
Practice Recipe Examples
Mediterranean Chicken, Pork Tenderloin w/Coconut Curry Sauce, Chicken Saltimbocca, Chicken w/Mango Chutney, Chicken w/Olives & Almonds, Chicken w/Mushroom-Cream Sauce, Pork or Chicken w/Garlic, White Wine & Herbs, Pork w/Miso Butter. Dishes to be determined upon booking.
