Event
Fundamental Techniques of Asian Cuisines
Sundays, July 8, 15, 22, 4-8PM
<Fundamental Techniques of East Asian Cooking: Fish, Chicken and Eggs
For series: $325 for 18 Reasons members; $375 for the general public
Per class: $110/$125
Tickets: http://www.brownpapertickets.com/event/243580
Thy Tran teaches intimate, casual, hands-on cooking classes that introduce home cooks to essential ingredients and techniques of Asian cuisines. In this series, emphasis will be placed on understanding the cultural context of each dish and developing confidence, common sense, and multi-sensory awareness in the kitchen.
Fundamental Techniques of Asian Cuisines
Get back to basics in this intensive series dedicated to the simple pleasures of cooking and eating whole. After scaling and gutting fish, butchering a chicken, and learning all about eggs, you'll learn how to prepare classic dishes of East Asia using traditional techniques.
Class 1: Fish
Students will clean & fillet a whole fish. Emphasis will be placed on understanding dry heat vs. moist heat methods, identifying basic types of fish and judging desired doneness. Choice of fish will be based on the day's market. Recipes may include:
Deep-fried Chinese Pinecone-Style with Plum & Haw Berry Sauce
Braised with Vietnamese Caramel Sauce
Night Market Fish Balls 3 Ways (Soup, Skewers & Crisp-Fried)
Steamed in Banana Leaves with Coconut & Lime Leaf
Class 2: Chicken
Each student will cut up a whole chicken and use the parts in a variety of recipes highlighting important techniques. We'll discuss the best methods for white meat, dark meat, bones, feet and giblets. Recipes may include:
Velveted and Stir-Fried with Cashews
Pho Ga
Korean Fried Wings
Shanghai Drunken Chicken
Salt-Broiled Giblets
Class 3: Eggs
Eggs are among the most versatile and powerful ingredients in the kitchen. After learning some simple but fascinating science, you'll apply basic principles for creating varied tastes and textures in savory foods. In addition to preparing these recipes, we'll discuss many other ways that Asian cuisines highlight eggs.
Japanese Steamed Custard with Watercress & Ginko Nuts
Mustard Greens with Homemade Salted Duck Egg Soup
Wok-Braised Omelets with Mushroom Filling
Thai Egg Nets with Tofu Skin & Bamboo Shoots
About Thy
Thy Tran, a San Francisco-based freelancer, makes a happy living listening, teaching, writing, cooking, traveling and, most importantly, eating. Trained as a professional chef, she established Wandering Spoon to provide culinary writing and instruction. Her 18 years of food industry experience across a variety of disciplines, including fine-dining restaurants, culinary academies, test kitchens of magazines and newspapers, cookbook publishing and community-based nonprofit organizations, provides a wide and deep view of the food world. Thy is also the founder and director of the Asian Culinary Forum, a nonprofit dedicated to educating the public about Asian food around the world.
What students say about Thy
Thy's food is truly sensational. When she taught at my cooking school the students and I were blown away by her generosity of spirit, as exemplified by the thorough product identification session she presented right up front. This boosted everyone's confidence, leveled the playing field, and set the stage for an unforgettable and rich experience. Don't hesitate to take a class with Thy! She's a gem.
Linda C.
Thy is an extraordinary food educator. She makes complex ideas and food history readily accessible to diverse audiences. Thy has deep knowledge of the history of food and incredible poise. Her enthusiasm is infectious.
Jared B.
In addition to being an articulate and charming individual, Thy's encyclopedic knowledge of all things culinary (and her ability to express herself with clarity and humor) is an inspiration to anyone interested in food and culture.
Joshua L.
|
|
 |
Location18 Reasons (View)
3674 18th St.
San Francisco, CA 94110
United States
Categories
| Minimum Age: 18 |
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
|
Contact
Q&A
| Question: |
Does tuition cover the cost of ingredients as well? |
| Answer: |
Thank you for writing. Yes! Tuition is inclusive of all food and almost all equipment. We do ask students to bring their own knives and aprons. Best, 18 Reasons |
| |
| Question: |
Does tuition include the cost of ingredients as well? |
| Answer: |
Thank you for writing. Yes! Tuition is inclusive of all food and almost all equipment. We do ask students to bring their own knives and aprons. Best, 18 Reasons |
|
