Poach, Blanch & Steam
Tuesday, April 22nd
9:30 - 11:30am
$55 DCA members, $70 public
Poaching, blanching and steaming are quick and healthy cooking techniques that use a boiling or simmering liquid to cook food. Learn the science behind these practices and how the food retains its flavor, color, and nutritional value. Class demonstration will explore each technique, discuss what is does, and detail the foods best suited to the approach. Learn to blanch (boil) and steam vegetables, poach chicken, and suggest how they form the basis for a variety of dishes.
A class handout will include meat, vegetable and fruit dish recipes along with Cooks Tips for make-ahead, make-it-light, and freezing. Class ends with a group discussion and homework; students will also receive a 10% discount for Cooks Nook in Norwalk.
Prepayment for this class is required by noon on Thursday, April 17th. A minimum of 6 students is required to run this class.
We are sorry but registration for this event is now closed. Please contact us if you would like to know if spaces are still available.