Animal Poaching: Technique of the Season

May 3, 2012 6:30 pm
May 3, 2012 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

The idea behind our technique of the season classes is to delve into a particular method of cooking that makes the most of what the current season is all about. This season, we’re focusing on the basics of poaching– a simple, clean, and delicate method of cooking that takes proper care of all of those great things that blossom in spring, keeping flavor but cutting fat. To poach, simply means to cook in a gently simmering liquid (with an slightly acidic content) until the texture of your food is just right, locking in moisture while adding complexity of flavor. This season we focus on meat and the graceful art of “animal poaching”. The secret to perfecting the technique for maximum flavor is to compose your simmering liquid that is the “court boillion,” to a palatably balanced blend of an acid, an aromatic or flavoring agent and the item to be poached! The optimal range of heat varies between 160 to 180° F. Poaching is used to cook foods that are sensitive to extreme conditions that can become dry or fall apart easily, like eggs, poultry, beef, fish and even fruit, each with their own favorite way of being flavored. In this class we cover a classic technique with our own house style unique creative & of course herbal twist. Learn how to make animal poaching a part of your weekly spring cooking repertoire, adding flavor and keeping out the fat! Animal poaching becomes this spring’s hottest, legal activity at Ger-Nis!

Recipes:Ginger-Lemongrass Poached Chicken with Baby Bok Choy, Lemon-Herb Poached Fish with Herbed Pesto, Olive Oil Poached Lamb Chops with Mint Relish, Red Wine Poached Beef With Boiled Potatoes and Blue Cheese Rosemary Garlic Buttere

Class Type:Series, hands-on cooking class

Class Notes: Learn a healthy way of incorporating flavor into your meat dishes without the fat with spring’s best kitchen technique.

Emily Casey

Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.

When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.
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