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PIllarCon 2017
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Saturday, February 18 • 3:10pm - 5:10pm
Techniques, Garnishes & Knife Skills that will bring your Forge Experience home to entertain and wow your guests 101

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What you will learn

  • Saute Skills
-Saute Definition
-What ingredients to saute
-Protein Selections
-Size and Shape
-Seasoning
-Searing vs. Saute

  • Basic Saute Procedure
-season
-sear
-Garnish Components
-Aromatics
-Deglaze
-Flambe
-Sauce Components
-Reduction
-Finish the Sauce
-Plate up

  • Saute Terminology
-Fond
-Cutlet
-Scallop
-Medallion
-Noisette
-Chop
-Au Sec
-Liasion
-Monter Au Beurre
-Mother Sauces
-Mis En PLace

  • Garnishes
-Turning Slicer (Spiralized Potato)
-Japanese Mandolin (Radish)
-French Mandolin (Gaufrette Potato)
-Julienne Peeler (Matchstick Potatoes)
  • Garnishes Cont.
-Fried Basil
- Sexy Scallions
-Peeler
- Cilantro Plouch
-Aioli/Puree/ Coulis Dots
-Spoon Smear/ Straight Spoon Lines
- Quenelles

  • Cooking demo

Sweet Potato Lo Mien with Sauteed Shrimp
Lemon Grass & Ginger Coconut Mirin Broth, Scallions, Radish, Snap Peas, Shiitake Mushrooms, Fried Basil, Fresh Cilantro

Speakers

Saturday February 18, 2017 3:10pm - 5:10pm
Room 1527

Attendees (8)