Cooking Class - Technique Basics

In this class you'll learn: - Braising: Slow Braised Short Ribs (with caramelized onions) - Stewing: Classic Irish Beef Stew - Poaching: Poached Chicken (braised in white wine, leeks, and cream sauce) - Grilling: Slow Smoked Jerk Chicken - Roasting: Roasted Pork Loin (with apricot glaze) - Basic understanding of Wet (Moist Heat) vs. Dry Heat Cooking - How to choose the appropriate cooking technique based on the ingredients you have on hand - How to choose the right equipment to execute the technique properly

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