Protein Three Ways *In-Person* *NEW*
Mystified by meat? In this class we will debunk various cuts of meat and their methods of preparation including dry and wet methods of cooking. Learn how to achieve perfectly crispy seared chicken, reverse seared steak, and a delicious poached fish. Cooking with an immersion circulator (sous vide) will also be discussed and demonstrated. The techniques utilized are foundational culinary skills and are applicable across multiple types of dishes. Instructor: Malcolm Jackson
Sections
PROT-SP23.01
Friday, 6-9pm. May 26. The cost of tuition includes all food beverages and fees.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Malcolm Jackson