Braising is a classic technique for cooking meats partially covered in liquid.
It is usually used for tougher cuts; but you don’t have to limit braising to just tough cuts of meats.
It is amazingly versatile. Chef Heidi will be exploring this wonderful technique with a North African Chicken Tagine, Lamb Shanks with Orange and Mint, a Peruvian Pork Stew, and Braised Fish – Pot-Roast Style.
The meal will finish with Braised Apples with Orange Sauce.The cost for this demonstration class is $69 per person.