This 3 week Hands-On series is designed for
the beginner cook who wants to learn the
basics as well as the seasoned cook wanting
to refine his or her skills.
In each class we cover the fundamentals of
cooking techniques, ingredients and
equipment that will help make you a more
confident, capable cook..
Ever wanted to open a cook book and be
confident enough to make anything that
caught your eye? Or how about when you
try a new recipe and it comes out all
wrong but you don’t quite know what to
do differently or how to fix it. In PREP's
Learn To Cook Series, chef Elizabeth Whitt
teaches you the theory and techniques
behind the recipes so you can translate
your knowledge to make any recipe
successfully.
All classes start with a thorough
instruction in and hands on practice of
knife skills, then a discussion of each
recipe and how they focus on key
techniques essential to good cooking.
Elizabeth helps you understand the hows
and whys of recipes -- how to wisely plan
steps, time and space and execution
methods that will take you from start to
finish with consistently successful results.
We will arm you with basic building blocks
of cooking and recipe skills so you can
prepare easy, stress-free but delicious
and creative meals for yourself, family or
guests.
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Week 1 of Series
In this first class we focus on knife skills and
kitchen basics such as recipe reading, kitchen
organization, mise en place, vegetable cuts, and
fresh herbs. We learn the techniques of sautéing,
sweating, soups and stocks, pan sauces, cooking
perfect mashed potatoes, cooking with wine.
Sample Menu: Vegetable and Barley Soup
Pan Seared Pork Chops with
Mushroom and Shallot Pan Sauce
Perfect Mashed Potatoes
Week 2 of Series
In the second part of our series we continue
with more knife skills and learn more vegetable
cuts, adding to class 1. We focus on the techniques
of roasting meats and vegetables, making gravies
and vinaigrettes, hearty herbs and making perfect
omelettes. We also talk about menu planning
and kitchen timing.
Sample Menu:
Butter Lettuce Salad with Chopped Vegetables,
Dijon Vinaigrette
Herb Roasted Whole Chicken with Homemade Gravy
Roasted Seasonal Vegetables
Romano Cheese and Herb Omelettes
Week 3 of Series
In this final class we discuss different cuts of meat
and how each should be cooked for best results.
We focus on the techniques of braising, blanching,
rice pilafs, stir fry and hard boiled eggs. We
discuss entertaining and make ahead dishes so
you can spend your time with your guests rather
than in the kitchen.
Sample Menu:
Chicken and Vegetable Stir Fry with Spicy Peanut Sauce
Beef Braised in a Red Wine Sauce with Vegetables
Jasmine Rice Pilaf
Smoked Paprika and Black Olive Deviled Eggs
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