- Class Session: 1 days class / 2 sessions / morning / afternoon
- Lunch: Included
- Total hours: 6 hours
- Delivery Language: English with Thai translation
- Age: 18 years old minimum
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 12
Beef used for the class:
- Beef Tartare
- Beef Tenderloin
- Beef Flank
- Beef Striploin
- Beef Rib Eye
Sauce:
- Bearnaise Sauce
- Pepper Sauce
- Red Wine Sauce
Garnish:
- French fries
- Mashed potatoes
By the end of this class, participants will be able to:
-
Identify Different Cuts of Steak
Recognize and differentiate between various types of steak cuts, such as ribeye, filet mignon, and sirloin, understanding the characteristics and ideal cooking methods for each. -
Understand Steak Grading and Quality
Demonstrate an understanding of steak grading systems and how it impacts the flavour, texture, and overall quality of the steak. -
Master Steak Preparation Techniques
Prepare a steak properly by seasoning, marinating, and handling it in a way that preserves its natural flavours and tenderness. -
Cook Steak Using Different Methods
Successfully execute various cooking techniques such as grilling, pan-searing, and broiling to achieve the desired level of doneness, from rare to well-done. -
Measure Doneness
Use various methods (such as the finger test, thermometer, and visual cues) to accurately assess the doneness of a steak.
Learning Outcomes for Sauces and Classic Garnishes Cooking Class:
By the end of this class, participants will be able to:
-
Understand the Fundamentals of Sauce-Making
- Gain a solid understanding of sauce fundamentals, including emulsification, reduction, and seasoning techniques, and how these principles apply to various sauces.
-
Prepare Bearnaise Sauce
- Master the technique for making Bearnaise Sauce, including emulsifying egg yolks and incorporating tarragon, shallots, and vinegar to create a rich, smooth, and flavourful sauce.
-
Prepare Pepper Sauce
- Learn how to make a Pepper Sauce, utilizing the right balance of cracked black pepper, cream, and stock to create a rich creamy sauce for steaks and other meats.
-
Prepare Red Wine Sauce
- Perfect the art of creating Red Wine Sauce, including reducing red wine and stock to develop a rich, deep flavour profile that complements a variety of meat dishes.
-
Master the Art of Homemade French Fries
- Learn the technique for making French Fries, including proper cutting, blanching, and frying techniques to achieve crispy, golden fries with a fluffy interior
-
Create French Mashed Potato Purée (Mash)
- Master the preparation of French Mashed Potato Purée, understanding the use of ingredients such as butter, cream, and seasonings to create a smooth, velvety texture and rich flavour.
*Please note that the images shown are for advertising purposes only and may not accurately represent the final product.
*รูปภาพที่ใช้เป็นเพียงรูปเพื่อการโฆษณาเท่านั้น และอาจไม่ตรงกับผลิตภัณฑ์จริง