Class Description
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
- choosing and using the right pan
- preparing chicken and pork for pan-frying
- controlling heat
- testing for doneness
- building a basic pan sauce
- using other quick flavoring agents
- serving properly
- watching the demonstration, then pan-frying two proteins
- NOTE: The Bone Broth class is highly recommended prior to taking 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, Greek 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, Pork w/Port Rosemary Sauce. Dishes to be finalized upon booking.
