Course ID: #1636 - Basic Cooking

The basics

The course centers on Italian and International cooking techniques
Dates
September 25th
Lenght
3 hours afternoon
Time
dalle 14 alle 17
Price
100

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.