Open Kitchen | SCS Cooking Fundamentals | Braising & Stewing
136 Ontario St, Stratford, ON N5A 7Y4, Canada
SCS Cooking Fundamentals | Braising & Stewing
Foundational cooking methods as taught in Stratford Chefs School’s Professional Program
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 7: Braising and Stewing
The primary diﬀerences between a braise and a stew are the size of the item stewed and the amount of liquid used. While braises generally involve larger cuts of meat (whole joints), stewing meat is normally cut into smaller pieces. Stews require more liquid than braises, unlike braises the items in a stew should be completely submerged by liquid. In addition, stews are normally cooked on top of the stove, uncovered, while braises are cooked in a covered container.
Sous Vide - theory
Lamb Shanks with Creamy Beans and Turnip Purée
Beef Short Ribs with Cauliflower Purée and Picked Mushrooms
Blanquette de Veau
Instructor: Eli Silverthorne
Sunday, January 12 | 4:00pm – 8:00pm
$85 per person (+ service fee*)
This class is also offered in the SCS COOKING FUNDAMENTALS SERIES - EVENINGS. Take all 10
Space is limited. Click the link to learn more.
Safety regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 14 students (7 Series Students, 7 À la Carte 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.
If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your universe.com account. A credit note may be issued for cancellations received by email (firstname.lastname@example.org) a minimum of 48 hours before the event.
Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event.
Help us help the environment! In the off chance we make too much, please bring a container with you to help take home any leftovers. (One 1 litre container is recommended).
It is the participant's responsibility to inform Stratford Chefs School of any serious food or environmental allergies and their nature no less than 48 hours before the start of class. Stratford Chefs School is committed to accommodating people with allergies and reducing risk for all members of our school community and visitors;. However, Stratford Chefs School cannot guarantee an environment completely free of allergens. In a situation where sufficient information and notice has
been given, but a severe allergy cannot be accommodated, the participant will be issued a full refund.
* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.
Stratford Chefs School Merchandise
Available for purchase at the SCS Kitchens.
$28.25 (HST included)
Farm to Table: Celebrating Stratford Chefs School Alumni, Recipes & Perth County Producers
$30 (HST included)
Food & Drink
Braising & Stewing