Open Kitchen | SCS Cooking Fundamentals | Deep-Frying
Event Date: Sunday Dec. 8th, 2019
Event Time: 4:00 PM – 8:00 PM
Host: Stratford Chefs School
Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.
Week 6: Deep-Frying
The aroma and succulence of deep-fried foods are enticing; no other cooking method can duplicate the unique taste and texture deep-frying imparts to food. This dry-heat method involves rapidly cooking food by submerging it in hot fat, most commonly oil, yielding a crunchy golden-brown surface and tender interior. The quality of deep-fried foods depends largely on the fat used and its temperature. With instructor Eli Silverthorne.
- Fish and Chips
- Spring Rolls
- Potato Samosas with Coriander Chutney
- Potato Croquettes with Caper Emulsion
Safety regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 14 students.
Classes are for students 16 years and older.
Participants will be provided with an apron and all necessary tools and equipment.
Menus, recipes and instructors are subject to change as required.
Cost: $85/Per person + a service fee
Location: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street, Stratford
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