Menu:
Omelet, Scramble and Fried Egg Demo
Wok Popcorn Demo
Stir Fried Blanched Vegetables
Seared Steak with Classic Sauces
Mu Shu Chicken
Rum Banana Flambe
In this class, we’ll cut ingredients for sautéing and stir frying, and break out the woks and sauté pans for a night of stove top fun! While cooking up some exciting international dishes, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé!
show less
Omelet, Scramble and Fried Egg Demo
Wok Popcorn Demo
Stir Fried Blanched Vegetables
Seared Steak with Classic Sauces
Mu Shu Chicken
Rum Banana Flambe
In this class, we’ll cut ingredients for sautéing and stir frying, and break out the woks and sauté pans for a night of stove top fun! While cooking up some exciting international dishes, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé!
Menu:
Omelet, Scramble and Fried Egg Demo
Wok Popcorn Demo
Stir Fried Blanched Vegetables
Seared Steak with Classic Sauces
Mu Shu Chicken
Rum Banana Flambe
In this class, we’ll cut ingredients for sautéing and stir frying, and break out the woks and sauté pans for a night of stove top fun! While cooking up some exciting international dishes, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé!
read more
Omelet, Scramble and Fried Egg Demo
Wok Popcorn Demo
Stir Fried Blanched Vegetables
Seared Steak with Classic Sauces
Mu Shu Chicken
Rum Banana Flambe
In this class, we’ll cut ingredients for sautéing and stir frying, and break out the woks and sauté pans for a night of stove top fun! While cooking up some exciting international dishes, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé!
show less
Date/Times:
1509 Shattuck Avenue, Berkeley, CA 94709
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