231 NW 11th Ave
Portland, OR 97209
(503)
248-2015
Fax: 503-248-2034
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231 NW 11th Ave Portland, OR 97209
(503)
248-2015 |
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In Good Taste Cooking School |
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Basic Techniques of Cooking
Photo courtesy of Rizzo Studios
Get started out right on your culinary quest with this series of cooking classes. Cookbook author and cooking instructor Ivy Manning will lead you through the basic skills that are the building blocks for anyone from beginning cooks who don't know where their kitchen is to more experienced cooks who would like to hone their skills.
Each class will include the "how and whys" to culinary techniques, demonstrations, key recipes and some opportunities for hands-on learning, as well as a full meal.
Basic Techniques I: Sauces Hands on technique: Making mayonnaise Hands-on mayonnaise is transformed into delectable Caesar salad.
Basic technique: Making Béchamel (white sauce) Ivy will show you the secrets to versatile béchamel sauce and rouxs, and will then show you how to make the ultimate comfort food: crispy baked macaroni and cheese
Basic technique: Making real Bolognese sauce Learn the method for making the multilayered flavors of a good Italian meat sauce, then enjoy it tossed with penne and Parmigiano-Reggiano
Basic technique: Wine Reductions Learn how to use wine and meat stocks to make intense flavorful sauces like port-mushroom pan sauce for seared steak.
Basic technique: Making a vinaigrette Learn the ins and outs of emulsions, vinaigrettes and flavorful additions to basic salad dressings for mixed baby greens.
Date: Friday, January 25 at 6:00 pm Fee: $110 Register now (register for series below)
Basic Techniques II: Vegetables and Knife Skills
Hands on technique: Caring for your Knives Learn the anatomy of a knife, how they are made and what constitutes a "good" knife. Learn how to sharpen and hone your blades like a pro.
Hands on technique: Knife Skills You’ll learn to mince, dice and chop like a pro, using your work to make roll cut glazed carrots and classic potage bonne femme (French vegetable soup).
Hands on technique: Using a Mandoline Learn how to be friends with the intimidating mandoline and find out how easy it is to make thin ribbons of vegetables for creamy Dijon fennel slaw.
Hands on technique: Using a boning knife You'll learn how to cut up and bone a chicken first hand, so you can save money at the grocery store, then learn the basic stir frying method with a recipe for Smoky Red Pepper Chicken Stir Fry, plus a brief tutorial on making chicken stock.
Date: Friday, February 1 at 6:00 pm Fee: $105 Register now (register for series below)
Basic Techniques III: Meats
Basic technique: Roasting Poultry Learn the secrets for succulent roast chicken with a crisp skin and perfect pan gravy.
Basic technique: Pork loin Learn how to get juicy results with your next pork roast by brining, butterflying and stuffing with herbs, cheese and garlic, plus hands on experience with roast tying.
Basic technique: Roast Beef Tenderloin Impress your guests with your savoir faire during a special occasion with an anxiety free method for roasting pricey beef tenderloin, and sample the results.
Basic technique: Braising Learn how a combination of browning and cooking in flavorful liquid can transform inexpensive cuts of meat into to-die-for dishes like French beef stew with shallots, and taste the results.
Basic technique: Searing Learn the intricacies of searing fish, duck, and pork for juicy meat and crisp exterior; we'll make perfectly seared salmon with a compound herb butter.
Date: Friday, February 8 at 6:00 pm Fee: $125 Register now (register for series below)
Basic Techniques IV: Beans and Grains
Hands on technique: Making Polenta Mix it up with hands on Italian polenta, served with a quick sausage-pepper ragu.
Basic technique: Unsung Grains Unusual grains are becoming popular on menus nationwide, find out why with instructions and samples of some of the best "new" types out there, including farro, bulgur, spelt, and Lebanese quinoa salad with tomatoes and mint.
Hands on technique: Cooking with Rice From a perfect bowl of basmati rice to creamy porcini risotto, we'll eat and discuss short grain, long grain, brown and sweet rices.
Basic technique: Soaking and Cooking Beans Learn how to take healthy dried bean meals in minutes instead of hours or days with tips and tricks for putting meals like Cuban black bean soup and Indian lentil stew with vegetables on the table quickly by using pressure cookers and quick-soaking methods.
Date: Moved to Monday, March 3 at 6:00 pm Fee: $105 Register now (register for series below)
Instructor: Ivy Manning Date: Tuesday, January at 6:30 pm Fee: $400 for the series† † People who sign up for the series, receive an apron
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