Cooking method Course
4 week course to learn the proper way to use heat and methodology for various cooking methods,
dry and moist.
This is an online course led by
Chef Instructor Dorothy Albano, M.Ed.
Student will prepare their own dishes in the comfort of their own kitchens via Zoom technology platform.
Chef Albano will send an ingredient list not exceeding 25.00 per class. Students will purchase their own ingredients.
Cost of 4 week courses depends on recipe choices by the student
Upon signing up for the course, students will choose 4 of the following cooking methods to learn, 1 cooking method recipe per week to prepare. Recipes will feed 2-4 people depending on the dish being prepared.
Each Class will be approximately 2 hours
Dry Cooking Methods-
Cast iron sear-to-roast to perfection: roast chicken, Steaks or thick pork chops using the proper technique and heat.
Roasting vegetables such as broccoli, brussel sprouts, butternut, spaghetti and yellow squash, zucchini
Egg cookery such as Crepes and omelet’s
Bake such as baked pasta dishes, casseroles, fish in baked sauces such as Livornese Sauce.
Moist Cooking Methods-
Sauté making dishes such as Chicken Marsala, sauces for pasta dishes.
Steam making dishes such as: Fish Papillote, poaching eggs for eggs benedict, custards as crème Brule or flan, rice dishes.
Braise and Stew- using rustic chopped vegetables and meat and adding beans and grains to create dishes such as
Irish Stew, Chicken Pot pie (using both moist and dry cooking), Chili, Scotch Broth, various rustic soups.
For a personalized 4-week course contact Chef Albano 540-538-2279 or breakingbread.travelingcook@gmail.com