Making a good stock is a 'must-know' basic technique of all professional chefs. Join us as we explore making the foundational stocks and then build a variety of soups using the seasonal ingredients available.
DurationMaking a good stock is a 'must-know' basic technique of all professional chefs. Join us as we explore making the foundational stocks and then build a variety of soups using the seasonal ingredients available.
Spring and Summer menu includes Arugula lettuce, Asparagus Leek, and Tuscan Chicken soups. For the autumn and winter months, we shift to Curried Lentil and Roasted Winter Squash to accompany our staple Tuscan Chicken.
We are an award winning cooking school, with a reputation as the teaching kitchen for those who hope to be challenged and to learn something new.
Tibetan Momos, Chinese Shumai, Pot Stickers and Har Gow, Italian Gnocchi, Japanese Gyoza, American sweet and savory dumplings, Polish Perogis and Indian Samosas are a few of the variations of those delightful pieces of dough we call dumplings.
Traditional Dim Sum is a style of Chinese cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes ar...
Date Night: Chinese Dumplings is offered by the gourmandise school. Chicken and chive potstickers classic pork shumai veggie stir fry soy vinegar dipping sauce.
No need for take out menus once you've mastered the art of making this Chinese meal. You'll learn to fill and fold the dumplings for soup; create egg rolls from scratch; and produce two simple but delicious main courses.
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
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