Master the Pan – Essential Techniques: Braising

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This weeks class Braising we will learn about and make:

Braising:

Vietnamese Caramel Chicken Served Over Rice

Orange Juice Braised Carrots with Whole Coriander

Milk Braised Pork Roast with Garlic and Rosemary