Mastering the Braise

Braising comes from the French word “braiser” and is a combination cooking method that uses both
dry and moist heat. Braising of meat is sometimes referred to as “pot roasting,” although some chefs
make a distinction between braising and pot roasting. You will learn to braise and stew meat: Beef
Goulash, Beef Stew, Spaetzle, Braised Lamb Shanks.

Below is a schedule of the other classes being offered as part of the series Cuisine Couture - Cooking at the Center:

You may choose to register for indidvidual classes by clicking the links below, or you may choose to register for the entire series from any page.