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The Cooking Fundamentals – Foundation Egg Cookery
Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.
Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Egg Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy!
March 9th – Incredible Egg Cookery:
A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on:
PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce
“‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg
Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco
Toasted Brioche with Rhubarb Curd
Green Salad with Apple Vinaigrette and Berries
Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/Curd
- Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
- Flavor-building and balance
- How to handle fresh herbs
- Knife skills: dice, chiffonade, mince
- Sauteeing, Starch cookery
- Timing and organization/mise en place
- Plating & presentation