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Essential Culinary Techniques: Blanching, Steaming, and Poaching

ID : 94343   
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Blanching, steaming and poaching are all moist heat cooking methods. Learn to blanche and steam vegetables to store and quickly sauté for an upcoming meal; delicately poach eggs and fish for an elegant brunch dish or light dinner.

Class Details

1 Sessions
Weekly - Sat

Location
NewBo City Market

Instructor
Eta Burken 

CEUs : 0.3

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Tuition: 

$49.00


View Series Information

Registration Closes On
Saturday, March 24, 2018 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
3/24/2018 - 3/24/2018 Weekly - Sat 2:00 PM - 4:30 PM Cedar Rapids, NewBo City Market  Map, Room: Kirkwood Culinary Kitchen @ NewBo City Market Eta Burken 

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